- Yield: 6 servings (serving size: 1 wedge)
|Calories per serving:||236|
|Caloriesfromfat per serving:||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|
|Carbohydrate 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|
- 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.