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Three-Pepper Pizza Recipe

Photo: Three-Pepper Pizza Recipe
Oxmoor House

This vitamin C–packed pizza is colorful and full of antioxidants. Instead of using tomato sauce, which is often full of added sodium, this recipe uses thicker tomato paste and adds Italian seasoning for flavor.

Yield: 6 servings (serving size: 1 wedge)


1/4 teaspoon Italian seasoning
1/3 cup tomato paste
1/4 cup water
1 (12-inch) prebaked refrigerated pizza crust
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 1/2 cups diced green, red, and yellow bell pepper (about 3 small peppers)
1/2 onion, chopped


Preheat oven to 450°.

Combine seasoning, tomato paste, and water in a small bowl; stir well. Spread over pizza crust. Top evenly with cheese. Sprinkle bell pepper and onion evenly over cheese.

Bake at 450° for 10 to 12 minutes or until cheese melts. Cut into 6 wedges, and serve.

Tip: Bell peppers come in an assortment of colors: green, red, yellow, orange, brown, and purple. The color depends on variety and ripeness. When peppers are picked before they reach maturity, they are green. But when left on the vine a little longer, a pepper ripens and changes color, depending on its variety.

Nutritional Information

Calories per serving: 236
Calories from fat: 0.0%
Fat per serving: 6.1g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 10.3g
Carbohydrates per serving: 36.2g
Fiber per serving: 2.1g
Cholesterol per serving: 10mg
Iron per serving: 0.0mg
Sodium per serving: 352mg
Calcium per serving: 0.0mg

Good to Know

Contrary to popular belief, pizza can be a healthy dish. Adding vegetables like bell peppers, which are the best source of vitamin C, boosts your veggie intake. Additionally, if you choose reduced-fat or fat-free cheese you cut back on fat and still get a boost of calcium.

This Recipe Is
Low Calorie
Low Cholesterol
Low Saturated Fat

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