Salad Bar Pizza -

-whole-wheat crusts 1 lb Cut-up fresh vegetables

-(broccoli buds, Cauliflower florets, red and -yellow bell pepper Rings, sliced red onion, -julienne carrots) 2 ts Olive oil

1/4 c Water

3 lg Cloves garlic, minced

2 c Plain tomato sauce

1 tb Fresh basil leaves

1 tb Fresh oregano leaves

2 c Shredded skim-milk

-mozzarella cheese 4 tb Grated Parmesan cheese

425 degrees F. Have crusts ready to fill. Combine the vegetables with the oil, water, and garlic in a nonstick skillet over medium-low heat. Cook, uncovered, stirring occasionally, until water evaporates, about 5 minutes. Spoon tomato sauce over crusts. Arrange vegetables evenly over sauce. Season to taste with salt and pepper and sprinkle with herbs. Top with the cheeses. Bake on bottom shelf of oven for 20 to 25 minutes. Makes two 9-inch deep-dish pizzas. Nutrients (per quarter of a pizza): Calories

277 Protein

14 1/5 grams Fat

6 1/2 grams Cholesterol

15 mg Fiber

4.1 grams Sodium 1130 mg SOURCE: