Summer Fresh Pizza

  • Serves 1
  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes
  • 400°F

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Ingredients

Adjust Servings:
Pizza
Any permitted white flour flat bread or pita, 7 inches diameter
1/4 cup red pepper sauce
1/4 cup zucchini grated (squeezed to remove excess liquid)
1/4 cup mushrooms slivered
1 small yellow onion sliced
2 oz Brie cheese sliced thin, rind removed
1 teaspoon olive oil
Red Pepper Sauce (makes 2 cups)
1/3 cup olive oil
4 cloves garlic
3/4 cup onion chopped
2 cups red bell pepper seeded and chopped
1/2 cup tomatoes diced
1/2 teaspoon crushed chili pepper
2 teaspoons lemon zest (1 lemon)
1/2 cup water
2/3 cup fresh basil chopped (or 3 tablespoons dried basil)

Nutrient Analysis

PER SERVING:

1 pizza


RENAL EXCHANGE:

1 Starch + 2 Protein + 1 Vegetable


Calories
372kcal
Protein
17g
Carbohydrates
22g
Fibre
2g
Total Fat
29g
Saturated Fat
12g
Cholesterol
61mg
Sodium
541mg
Potassium
425mg
Phosphorus
191mg

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Baking time: 12 minutes

Makes 1 pizza.

SUGGESTION:
The left-over sauce may be frozen in ice cube trays. Be sure to transfer cubes to sealable plastic bags once frozen to ensure freshness.

This red pepper sauce replaces tomato paste and gives a lovely taste when mixed into soups and stews.

Ingredients

  • Pizza

  • Red Pepper Sauce (makes 2 cups)

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Preparation

1
Done

Preheat oven to 400°F (conventional oven).

2
Done

Over medium heat, warm oil and add garlic, onion, pepper, tomato and chilies, cooking until soft.

3
Done

Add 1/2 cup of water, the basil and the lemon zest, cover and cook for 20 minutes.

4
Done

Let the mixture cool a bit and blend it in the blender.

5
Done

Place the pita on cookie sheet. Spread pepper sauce on each pita and top with vegetables and cheese. Drizzle with olive oil.

6
Done

Bake in oven for 10-12 minutes. Enjoy with salad.

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