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Yield: 1 17-inch (43-cm) pizza
Servings: 4
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Related recipes: Cheese,
Corn-Free, Dairy Foods,
Egg-Free, Garlic, Herbs, Mushrooms, Olives, Onions, PCC Natural Markets, Soy-Free, Sweet Pepper,
Tomatoes, Vegetarian
Ingredients
Dough for 1 pizza
1 28-ounce (795-g) can peeled tomato, crushed
1 clove garlic, minced
1/8 tsp (0.5g) oregano
6 basil leaves, chiffonade
1 small red pepper, cut into 1 1/2-inch (4-cm) strips
1/2 small sweet onion, sliced
1/3 cup (60g) pitted Kalamata olives, quartered
6 ounces (170g) assorted wild mushrooms
Extra virgin olive oil
1/2 pound (230g) mozzarella, shredded
Directions
Preheat oven to 500°F (260°C). Lightly oil a 17-inch (43-cm)
pizza pan. Spread the dough onto the pizza pan and top with half of the peeled tomatoes. Add
garlic, oregano, basil, pepper, onions, olives, and mushrooms. Drizzle with olive oil. Bake 10
minutes, then slide the pizza off the pan onto an oven rack and bake 5 minutes.
Slide the pizza back to the pizza pan and top with mozzarella. Bake
until cheese melts (3 to 5 minutes).
Recipe by Iole Aguero
Nutrition Facts
Calories: 550
Total Fat: 20g (Saturated Fat 6g)
Cholesterol: 25mg
Sodium: 730mg
Total Carbohydrate: 70g (Dietary Fiber 5g, Sugars 9g)
Protein: 24g
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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