Jun 18 2009
Keep Daddy Healthy with Four Veggie Pizza!
One thing that always makes me happy on Father’s Day, is having the kids make a home cooked meal for Dad.
Sure we eat in all the time, but on a holiday such as Father’s Day or Mother’s Day, the meals are supposed to be special…so I was thrilled when Prevention emailed me the recipe of the day and it was:
Four Veggie Pizza!
How YUMMY does that look?
1 thin whole wheat pizza crust (12″ diameter)
* 1/4 c sun-dried tomato pesto (MUFA)
* 1 sm zucchini, sliced (1 c)
* 1 med orange or yellow bell pepper, cut into thin strips (about 1 c)
* 1 c sliced cremini or button mushrooms
* 1/2 med red onion, thinly sliced (1/2 c)
* 2 tsp olive oil
* 2 oz fresh mozzarella cheese, thinly sliced
* 2 Tbsp grated Parmesan cheese
* 3/4 c quartered grape or cherry tomatoes
* 1/2 c thinly sliced fresh basil leaves
1. Preheat oven to 425 degrees F. Put crust on baking sheet or pizza pan. Spread crust with pesto. Toss zucchini, pepper, mushrooms, and onion with oil. Place in medium skillet over medium-high heat and saute until veggies are soft and excess liquid has evaporated, about 6 to 8 minutes.
2. Top crust evenly with cheeses. Arrange sauteed vegetables over cheese and top with tomatoes. Bake 18 to 20 minutes until crust is baked through and slightly crisp. Sprinkle with basil. Let stand a few minutes before cutting into quarters.
