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California Harvest Pizza
This scrumptious home-baked pizza sings the praises of tomatoes, zucchini, and carrots.
Serves: Serves: 8
Ingredients:
- 1 (11-ounce) can Pillsbury refrigerated French loaf
- 1 cup (one 8-ounce can) Hunt's Tomato Sauce
- 1 tablespoon pourable Sugar Twin or Sprinkle Sweet
- 1 teaspoon dried basil
- 2 cups chopped fresh tomatoes
- 1 cup chopped unpeeled zucchini
- 1 cup shredded carrots
- 1/2 cup (2 ounces) sliced ripe olives
- 3/4 cup (3 ounces) shredded Kraft reduced-fat mozzarella cheese
- 1/2 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
Directions:
- Preheat oven to 400 degrees.
- Unroll French loaf and pat into a 10-by-l 5-inch rimmed baking sheet. Lightly spray top with olive oil-flavored cooking spray. Bake for 5 minutes.
- In a small bowl, combine tomato sauce, Sugar Twin, and basil. Spread sauce mixture evenly over partially baked crust.
- Evenly arrange tomatoes, zucchini, carrots, and olives over sauce. Sprinkle mozzarella cheese and Cheddar cheese evenly over top.
- Continue baking for 8 to 10 minutes or until vegetables are tender and cheeses melt.
- Place baking sheet on a wire rack and let set for 5 minutes. Cut into 8 servings.
From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.
If you'd like to buy this book, click here or on the book cover.
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