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.
Prep Time: 20 Minutes
Cook Time: 12 Minutes
- 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.
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.