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Roasted Vegetable & Pepperoni Pizza


Thursday, January 01, 2004
8 servings
1 small head garlic½ green bell pepper, sliced into ¼-inch strips
½ medium onion, sliced into ¼-inch rings
Olive oil cooking spray
1 Sicilian-style prepared pizza crust (15 oz., 1.5g fat per 1/8 crust)
20-25 fresh basil leaves (1/2 of a 0.75-ounce box)
3 Roma tomatoes, sliced thin
1 ½ oz. turkey pepperoni (approximately 25 pieces)
1 C. shredded low-fat mozzarella cheese (1.5g fat per ounce)
½ C. shredded reduced-fat Monterey jack cheese (6g fat per ounce)
½ C. grated cheese blend of mozzarella, provolone, Parmesan, Romano, fontina and asiago
Preheat oven to 350 degrees F. Remove white, papery skin from garlic. Wrap garlic head in aluminum foil. Bake for 35-45 minutes. Spray a sheet pan lightly with olive oil cooking spray. Place pepper and onion slices in pan and spray lightly. Roast 20-25 minutes in 350 degree F. oven along with garlic. Let garlic cool 10 minutes. Separate cloves and squeeze to extract pulp. Set pulp aside. Preheat grill to medium heat. Spray pizza crust lightly with olive oil spray. Spread garlic pulp over crust. Top with roasted vegetables, basil, tomatoes, pepperoni and cheeses. Bake inside covered grill 10-15 minutes or until cheese is melted. Pizza can also be baked in 425 degree F. oven for 10-15 minutes or until cheese is melted.
Nutrition Facts:
242 calories, 32g carbohydrate, 15g protein, 5.8g fat, 2.5g saturated fat, 17mg cholesterol, 3g dietary fiber, 626mg sodium
Original recipe by Janet Potts, RD, LD
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