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    Pizza: 3 pt. Cool Red Pepper Pizza


    Source of Recipe


    "Pampered Chef, Seasons Best Spring/Summer 2002"

    List of Ingredients




    10 ounces refrigerated pillsbury pizza Crust dough
    1 cucumber -- thinly sliced
    1 teaspoon italian seasoning
    1 tablespoon red wine vinegar
    4 ounces cream cheese fat free
    1 clove garlic -- minced
    1 jar roasted red peppers
    1/2 cup olives -- sliced
    2 tablespoons parmesan cheese -- freshly grated

    Recipe



    Preheat oven to 400. Lightly sprinkle stone with flour. Roll dough to edge of baking stone. Bake 15-18 minutes or until golden brown. Slice cucumber. Combine 1/2 teaspoon Italian seasoning and vinegar; toss to coat. Combine cream cheese, remaining seasoning mix and garlic. Spread evenly over crust. Drain cucumbers and arrange in an overlapping circular pattern around edge of pizza.

    Coarsely chop roasted peppers and slice olives. Combine peppers and olives; mix gently. Sprinkle peppers and olives over pizza; slightly overlapping cucumbers. Grate cheese over pizza.

    Serves 8.
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    Per Serving (excluding unknown items): 147 Calories; 3g Fat (18.1% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 469mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

 

 

 

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