Serve your pizza with fresh fruit and a mixed green salad garnished with red beans to balance your meal.
2 tbsp whole-wheat flour
1 can (10 ounces) refrigerated pizza crust
Vegetable cooking spray
2 tbsp olive oil
1/2 cup low-fat ricotta cheese
1/2 tsp. dried basil
1 small onion, minced
2 cloves garlic, minced
1/4 tsp salt (optional)
4 ounces shredded part-skim mozzarella cheese
2 cups mushrooms, chopped
1 large red pepper, cut into strips
Preheat oven to 425° F.
Spread whole-wheat flour over working surface. Roll out dough with rolling pin to desired crust thickness.
Coat cookie sheet with vegetable cooking spray. Transfer pizza crust to cookie sheet. Brush olive oil over crust.
Mix low-fat ricotta cheese with dried basil, onion, garlic, and salt. Spread this mixture over crust.
Sprinkle crust with part-skim mozzarella cheese. Top cheese with mushrooms and red pepper.
Bake for 13 to 15 minutes or until cheese melts and crust is deep golden brown.
Cut into 8 slices.
Each slice of pizza contains about 208 calories, 8.6 g total fat, 3 g saturated fat, 14 mg cholesterol, 363 mg sodium, 25 g carbohydrate, 2 g fiber, 2.6 g sugar, 9 g protein.