Summer Fresh Pizza (with video)
Source: Spice it up! Summer 2009
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 | |||||||||||||||||||
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PER SERVING: RENAL EXCHANGE: | |||||||||||||||||||
| Calories | 372kcal | ||||||||||||||||||
| Protein | 17g | ||||||||||||||||||
| Carbohydrates | 22g | ||||||||||||||||||
| Fibre | 2g | ||||||||||||||||||
| Total Fat | 29g | ||||||||||||||||||
| Saturated Fat | 12g | ||||||||||||||||||
| Cholesterol | 61mg | ||||||||||||||||||
| Sodium | 541mg | ||||||||||||||||||
| Potassium | 425mg | ||||||||||||||||||
| Phosphorus | 191mg | ||||||||||||||||||
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.
Summer Fresh Pizza:
Downloadable/printer-friendly version
Ingredients
-
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)
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. |
