REEDLEY’S BEST PIZZA

Ingredients
3 each sweet red or yellow bell peppers
1 each red onion, sliced into thin strips
1 each loaf frozen whole wheat bread or French bread, thawed
½ cup fat-free ricotta cheese
1 each large red tomato, chopped
½ cup fat-free mozzarella cheese
¼ cup grated fat-free parmesan cheese
2 tbl fresh basil, chopped
salt and pepper
non-fat cooking spray

Method
1. Preheat oven to 425 degrees.
2. Cut peppers in half and remove seeds and membranes (white veins on the inside of the pepper).
3. Line baking sheet with foil and spray with non-fat cooking spray. Place peppers cut side down along with onions on baking sheet. Spray onions lightly with non-fat cooking spray. Place baking sheet in oven and bake for 10 minutes. Remove onions and set aside.
4. Bake peppers for 10 or 15 more minutes or until skin is bubbly and browned. Wrap peppers in the foil and let stand until cool enough to handle. Gently rub off the skins of the peppers, and then cut them into 1 inch strips.
5. Meanwhile, spray rectangular cookie sheet with non-fat cooking spray. Remove dough from package and roll out to fit rectangular cookie sheet. (If you like a thin crust pizza you can divide the dough in half and roll out enough dough for two 12-inch rectangular cookie sheets.)
6. Pat dough into cookie sheet, building up edges slightly. Prick bottom of crust with fork. Do not let dough rise. Place dough in oven and bake for about 10 minutes or until lightly browned. Remove from oven and let cool.
7. In a bowl add fat-free ricotta cheese and season with salt and pepper. Using a plastic spatula spread ricotta on pizza dough making sure to cover entire surface area.
8. Evenly spread out vegetables onto pizza dough.
9. Top with Mozzarella cheese and chopped basil. Finish by adding parmesan cheese evenly over entire top surface of pizza

Yield: 8 servings – 1 slice per person

Nutritional Information
Calories………………..238
Fat ………….................3 g
Protein……………........15 g