Pizza With a Heart
Delicious pizza need not be loaded with fat and carbs. Here's a healthy recipe from Heart-Smart Diabetes Kitchen, a new cookbook published by the American Diabetes Association in collaboration with the Canola Council.
Basil Focaccia Wedges
Serving size: 2 piece
1 1/2 Tbsp. canola oil, divided
1 cup thinly sliced green bell pepper
1/2 cup thinly sliced red onion
1/2 package (8 oz.) sliced mushrooms
2 medium cloves garlic, minced
1 (13.8 oz.) package focaccia-style, refrigerated pizza dough
1/4 tsp. dried red pepper flakes
1/2 cup chopped fresh basil leaves
2 small plum tomatoes, cut into 12 rounds total
1/2 cup (2 oz.) shredded part-skim mozzarella
2 Tbsp. grated Parmesan cheese
16 pitted kalamata olives, chopped
- Preheat oven to 400°F. Heat 1 Tbsp. canola oil in a large nonstick skillet over medium-high heat. Add bell pepper and onions, and cook 2 minutes. Add mushrooms; cook 2 minutes, using two utensils to stir easily. Add garlic, cook 15 seconds, and set aside.
- Drizzle remaining a Tbsp. canola oil on a baking sheet. Use fingertips to spread oil evenly. Unroll dough onto baking sheet and shape into an 11- by 8-inch rectangle. Top dough with pepper flakes and mushroom mixture, spooning as close to edges as possible. Top with basil, and arrange tomatoes in 12 even sections.
- Bake 12 minutes. Sprinkle evenly with mozzarella. Bake 6 more minutes or until deep golden on edges. Top with Parmesan, and sprinkle evenly with olives. Allow to cool to room temperature.
- When serving, cut into 12 squares, and then cut each square in half diagonally to make 24 pieces total.
Starch exchanges 1
Fat exchanges 1
Amount per serving
Calories From Fat 40
Total Fat 4.5 g
Saturated Fat 1.1 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 320 mg
Total Carbohydrate 18 g
Dietary Fiber 1 g
Sugars 3 g
Protein 5 g