Mayo health library
Asparagus, tomato and red pepper French bread pizza
Ingredients
- 1 cup diced asparagus
- 1 cup diced Roma tomatoes
- 1 cup diced red bell pepper
- 1 tablespoon minced garlic
- 1 loaf French bread, about 8 inches long, sliced in half and cut into 4-inch sections
- 1 cup pizza sauce
- 1 cup reduced-fat shredded mozzarella cheese
Directions
Heat the oven to 400 F. Lightly coat a baking sheet with cooking spray.
In a small bowl, add the asparagus, tomatoes and pepper. Add the garlic and toss gently to coat evenly. Arrange the French bread on the baking sheet. Add 1/4 cup of the pizza sauce and 1/4 of the vegetable mixture to each section. Sprinkle each with 1/4 cup mozzarella cheese.
Bake until the cheese is lightly browned and the vegetables are tender, about 8 to 10 minutes. Serve immediately.
Nutritional analysis per serving
| Calories | 265 |
|---|---|
| Total carbohydrate | 40 g |
| Cholesterol | 12 mg |
| Dietary fiber | 4 g |
| Monounsaturated fat | 0.5 g |
| Protein | 15 g |
| Saturated fat | 2 g |
| Serving size | 1 4-inch section |
| Sodium | 660 mg |
| Total fat | 5 g |
Mayo Clinic Healthy Weight Pyramid Servings
| Carbohydrates | 2 |
|---|---|
| Protein and dairy | 1/2 |
| Vegetables | 2 |
DASH Eating Plan Servings
| Dairy foods (low-fat or fat-free) | 1/2 |
|---|---|
| Grains and grain products | 2 |
| Vegetables | 2 |
Diabetes Meal Plan Exchanges
| Meat and meat substitutes | 1 |
|---|---|
| Nonstarchy vegetables | 2 |
| Starches | 2 |
Dietitian Tip
For a crispier pizza, bake on a pizza stone — a heavy, round plate that simulates the brick bottoms of some commercial pizza ovens. For best results, put the pizza stone on the lowest oven shelf.
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Update Date: 03-22-2016
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Dietitian Tip
For a crispier pizza, bake on a pizza stone — a heavy, round plate that simulates the brick bottoms of some commercial pizza ovens. For best results, put the pizza stone on the lowest oven shelf.
