Roasted Vegetable Focaccia Pizza
1/2 Medium red onion, thinly sliced
2 cups Sliced mushrooms (fresh ones, not canned)
1 Yellow or orange bell pepper (cut into slivers)
2 Plum tomatos (chopped)
1/2 tsp olive oil
2 tbsp Balsamic Vinegar
1 Small garlic clove (crushed)
2 tbsp chopped basil (fresh)
1/4 tsp ground pepper
1 Thin crust Italian focaccia or flatbread (12")
1 cup of part-skim mozzarella cheese (grated)
Combine all 4 vegetables in a large bowl.
Combine oil, vinegar, garlic, basil & pepper into a small bowl. Whisk together. Pour over vegetables. Toss. Place vegetables in single layer on large ungreased baking sheet with sides. Bake uncovered in 500 degrees F (260 C) in oven on top rack for 10 minutes until vegetables are tender.
Reduce heat to 450 degrees F (230 C). Arrange roasted vegetables evently on focaccia, spreading to edges. Sprinkle cheese over top. Place focaccia in large pizza pan or directly onto rack in centre of oven & bake for 8-10 minutes until cheese is melted & crust is crispy. Cuts into 8 wedges.
1 Wedge: 168 calories, 8g Protein, 3.8 g total fat (1.8 g Sat, 9.7 mg cholestoral); 546 mg Sodium. Sorry, don't really know the carb count, it would really depend on the type of bread you purchased.
This recipe was in a Companys Coming cookbook. I have used it a few times & really like it. It makes pizza easy, because you dont have to make the crust yourself, plus fairly low calorie compared to the stuff you order in.