| previous | next |
Title: Pesto and Veggie Pizza
Categories: Diabetic Pizza Entree Mushroom Herb
Yield: 6 Servings
| PESTO | ||
| 1 1/2 | c | - 2 cups fresh basil leaves; |
| 3 | cl | Garlic; |
| 1/4 | c | Olive oil; |
| 1/4 | c | Parmesan cheese; |
| PIZZA | ||
| 1 1/2 | c | Broccoli; frozen or fresh |
| 3/4 | c | Pesto (the yield from the pesto recipe above) |
| 2 | Pizza crusts; (12" crusts) | |
| 1 | Red pepper; sliced julienned lengthwise | |
| 1/2 | c | Mushrooms; sliced fresh |
| 1/2 | c | Mozzarella cheese; shredded part-skin |
PESTO: Place all ingredients in a blender or food processor. Process until mixture becomes a spreadable paste. Reserve until needed for pizza topping. PIZZA: (1) Prepare fresh broccoli by microwaving it for 3 minutes, or prepare frozen broccoli according to package directions. Broccoli should be crisp and green. (2) Divide the pesto and spread it equally over on the crusts, allowing 1/2" to 1" empty border along the edges. (3) Place broccoli floret and a pepper on the crusts, alternating a broccoli floret and a pepper slice (florets facing outwards), until all of the broccoli and pepper are used. (4) Lay mushroom slices in the middle of each pizza; don't overlap the slices. Top each of the two pizzas with 1/2 of the mozzarella cheese. (5) Bake pizzas in 400 F oven until cheese melts, about 5 minutes. One serving: 1/6 of a pizza.
Food Exchanges per serving: 2 STARCH/BREAD EXCHANGES + 1-1/2 FAT EXCHANGES; CAL: 233; FAT: 9g; CHO: 8mg; SOD: 96mg; CAR: 31g; SUGARS: 2g; PRO: 9g;
Source: The Diabetic Forecast, Feb. 1995 Brought to you and yours via Nancy O'Brion and her Meal-Master.
| previous | next |