Italian Vegetable Pizzas
tablespoons clear Italian salad dressing
pound asparagus, cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed
cup sliced fresh mushrooms
8 ounce package Boboli (six 6-inch Italian bread shells)
cup clear Italian salad dressing
ripe large tomato, seeded and chopped (1 cup)
teaspoon coarsely ground pepper
cup shredded mozzarella cheese (4 ounces)
cup finely shredded Asiago or Parmesan cheese
- In a medium skillet heat the 2 tablespoons Italian salad dressing. Add asparagus and summer squash or zucchini; cook and stir for 2 minutes. Add mushrooms; cook and stir 1 minute more.
- Place bread shells on a lightly greased baking sheet. Brush bread shells with the 1/4 cup Italian salad dressing. Using a slotted spoon, top bread shells with the cooked asparagus mixture. Top with chopped tomato; sprinkle with pepper. Combine mozzarella cheese and Asiago or Parmesan cheese; sprinkle over pizzas.
- Bake in a 400 degree F oven about 8 minutes or until cheese melts and pizzas are heated through. Cut the pizzas into wedges to serve. Makes 12 appetizer servings.
Nutrition Facts(Italian Vegetable Pizzas)
- Per serving:
- 249 kcal cal.,
- 12 g fat
- (2 g sat. fat,
- 10 mg chol.,
- 427 mg sodium,
- 27 g carb.,
- 11 g pro.
- Percent Daily Values are based on a 2,000 calorie diet