K
Kathy
Guest
Vegetable Pizza with Cornmeal Crust
cornmeal crust
2 tablespoons olive or vegetable oil
1 clove garlic, finely chopped
1 teaspoon dried basil leaves
1 package (16 ounces) frozen broccoli, red peppers, onions and
mushrooms, thawed
2 cups shredded Mozzarella cheese (8 ounces)
Prepare cornmeal crust. Mix oil, garlic and basil. Spread vegetables over
baked crust. Sprinkle with cheese. Drizzle with oil mixture. Bake at 425 F
15 to 20 minutes or until cheese is melted and vegetables are hot.
Calories 265 % from Fat 125 Fat 14 g Sodium 610 mg Carbohydrates 25 g
Protein 14 g Cholesterol 20 mg
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cornmeal crust
2 tablespoons olive or vegetable oil
1 clove garlic, finely chopped
1 teaspoon dried basil leaves
1 package (16 ounces) frozen broccoli, red peppers, onions and
mushrooms, thawed
2 cups shredded Mozzarella cheese (8 ounces)
Prepare cornmeal crust. Mix oil, garlic and basil. Spread vegetables over
baked crust. Sprinkle with cheese. Drizzle with oil mixture. Bake at 425 F
15 to 20 minutes or until cheese is melted and vegetables are hot.
Calories 265 % from Fat 125 Fat 14 g Sodium 610 mg Carbohydrates 25 g
Protein 14 g Cholesterol 20 mg
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/