Vegetable Pizzettes

Vegetable Pizzettes
Yield: 4 pizzettes Prep 15 mins Bake 425°F 15 mins


  • 1 tube (10 ounces) refrigerated pizza crust
  • 1/2 cup tomato sauce
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 1 teaspoon olive oil
  • 1/2 small onion, finely chopped
  • 1/4 medium green bell pepper, finely chopped
  • 8 cherry tomatoes, sliced

Make It

1. Heat oven to 425 degrees F. Line a baking sheet with foil; coat with cooking spray. Divide pizza dough into 4 equal pieces. Working directly on prepared baking sheet, flatten each piece into a 6-inch circle with a thick edge. Bake 7 minutes.

2. In small bowl, combine tomato sauce, oregano,and garlic powder; set aside. In another small bowl, combine mozzarella and cheddar cheeses.

3. In small skillet, heat oil over medium-high heat. Add onion and bell pepper; cook 3 minutes, stirring occasionally, until vegetables are crisp-tender.

4. Spoon 2 tablespoons of sauce onto each crust; top with 1/4 cup cheese, 1/4 of the vegetable mixture, and 1/4 of the tomato slices.

Nutrition Facts

Amount Per Serving: cal. (kcal): 358, Fat, total (g): 13, chol. (mg): 18, carb. (g): 46, pro. (g): 10, sodium (mg): 533, Percent Daily Values are based on a 2,000 calorie diet.