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Roasted Vegetable Pizza
1 (8-inch) Boboli® pizza crust
½ cup ricotta cheese
½ cup shredded mozzarella cheese
¼ teaspoon garlic salt
½ cup Our World Organics Baby Peeled Carrots, cut into julienne strips
½ cup halved organic cherry tomatoes
¼ cup canned organic artichoke hearts, halved
1 tablespoon olive oil
¼ teaspoon crushed red pepper
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Directions:
1. Heat oven to 400° F. Combine ricotta, mozzarella, and garlic salt in small bowl. Spread evenly over pizza crust.
2. Top with vegetables. Drizzle olive oil over vegetables. Sprinkle red pepper over pizza.
3. Bake at 400° F for 20 to 25 minutes or until carrots are tender. Cut into quarters. Serve immediately.
Yield:
2 servings
Each serving provides 1/2 cup of fruits & vegetables.
The USDA Dietary Guidelines recommend Americans eat 5 to 6 cups of fruits & vegetables each day.
Nutrition information per serving:
Calories:
464 (40% calories from fat)
Fat:
20 g
Saturated Fat:
Trans Fat:
Cholesterol:
34 mg
Total Carbohydrate:
49 g
Dietary Fiber:
4 g
Protein:
21 g
Sodium:
732 mg
% Daily Value: Vitamin A 118%, Vitamin C 22%, Calcium 40%, Iron 18%
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