Veggie Stuffed Pizza: ChefMD®
Aired on Lifetime Television
Sunday, April 2 and June 11, 2006
Show 310
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Carrots are packed with beta carotene which improves vision. The beta carotene and fiber in carrots are more easily absorbed when carrots are cooked. Carotenoids in carrots are converted into vitamin A which especially helps night vision. Carotenoids, as well as antioxidants, guard against not only macular degeneration, but also cardiovascular disease and cancer. Carrots have lots of vitamin B and C too. Vitamins are just below the skin, so wash, don't peel your carrots. For a delicious veggie stuffed pizza that's good for your eyes, try this ChefMD®-approved recipe. Sprinkle your sautéed veggies on olive relish and sun dried tomatoes and top with mozzarella cheese for an extra treat! Mangia! And may you live 100 years!
Veggie-Stuffed Pizza with Smoked Mozzarella:
Preparation time: 8 minutes
Cooking time: 14 minutes
Four servings
297 calories per serving (29% from fat)
Ingredients:
Cooking oil spray
1 lb. fresh, cut stir-fry vegetables (packaged or from the salad bar), such as broccoli, zucchini, mushrooms, red onion, bell peppers, and julienned carrots
Salt and freshly ground black pepper
One-quarter cup tomato paste
2 tablespoons olive relish, such as American Spoon brand
2 tablespoons sun-dried tomato bits, such as Sonoma brand
1 (12-inch or 10-ounce) prepared thin pizza crust, such as Boboli brand
One-quarter cup chopped mixed green herbs such as chives, thyme, parsley, and basil
One-half cup (2 ounces) finely shredded smoked mozzarella cheese
Preparation:
Heat oven to 425 degrees. Heat a large nonstick skillet over medium-high heat until hot. Coat with cooking oil spray; add vegetables. Stir-fry 3 to 4 minutes or until vegetables are crisp-tender. Salt and pepper to taste. Combine tomato paste, olive relish, and sun-dried tomato bits. Spread over pizza crust; top with cooked vegetables, herbs, and cheese in that order. Bake the pizza directly on the oven rack for approximately 10 minutes, or until crust is golden brow and cheese melts.
Substitutions:
Olive paste, tapenade (olive-caper paste), or olivada (olive paste without capers) may be substituted for the olive relish. Look for jars of this rich Mediterranean mixture in specialty food markets and many supermarkets. If you can't find olive relish, substitute 2 tablespoons of any available commercial mixture of finely diced olives, oil, and other ingredients-perhaps garlic, anchovies, lemon juice, capers, or carrots. Smoked Gouda or Lorraine cheese may replace the smoked mozzarella.
Tips:
Baking the pizza directly on the oven rack produces a very crisp crust. If you don't' have a pizza paddle (a broad, flat wooden board that has a handle), use a large fire on an open grill.
Nutritional Analysis:
Total fat (g): 9.5
Fat calories (kc): 85.5
Cholesterol (mg): 8.0
Saturated fat (g): 3.0
Polyunsaturated fat (g): 1.9
Monounsaturated fat (g): 3.5
Fiber (g): 5.3
Carbohydrates (g): 42.7
Sugar (g): 3.7
Protein (g): 12.2
Sodium (mg): 682
Calcium (mg): 170
Magnesium (mg): 47
Zinc (mg): 1.2
Selenium (mcg): 3
Potassium (mg): 481
Flavonoids (mg): 2.8
Lycopene (mg): 4.2
Vitamin A (RE): 362
Beta-carotene (RE): 564
Vitamin C (mg): 38
Vitamin E (mg): 0.76
Thiamin B1 (mg): 0.3
Riboflavin B2 (mg): 0.3
Niacin B3 (mg): 3.3
Vitamin B6 (mg): 0.2
Folic acid (mcg): 64
Vitamin B 12 (mcg): 0.12