See Also: Stir-Fry Vegetable Pizza(recipes)
Vegetable Stir-Fry(recipes)
Cavatelli and Vegetable Stir-Fry(recipes)
Seafood & Vegetable Stir-Fry(recipes)
Szechuan Vegetable Stir-Fry(recipes)
Beef & Vegetable Stir-Fry(recipes)
Vegetable Shrimp Stir-Fry(recipes)
Vegetable-Shrimp Stir-Fry(recipes)
Vegetable-Tofu Stir-Fry(recipes)
Artichoke-Vegetable Stir-Fry(recipes)

Stir-Fry Vegetable Pizza (recipes)




Yield: Makes 4 servings



Ingredients:



Nonstick cooking spray

1pound (about 5 cups) fresh cut stir-fry vegetables (packaged or from the salad bar) such as broccoli, zucchini, bell peppers and red onions

1(12-inch) prepared bread-style pizza crust

1/3cup pizza sauce

1/4teaspoon red pepper flakes (optional)

1-1/2cups (6 ounces) shredded part-skim mozzarella cheese









Preparation:





1.Heat oven to 425°F. 2.Heat large nonstick skillet over medium-high heat 1 minute; coat with cooking spray. Add vegetables; stir-fry 4 to 5 minutes or until crisp-tender.3.Place pizza crust on large baking sheet; top with pizza sauce. Sprinkle pepper flakes over sauce, if desired. Arrange vegetables over sauce; top with cheese. 4.Bake 12 to 14 minutes or until crust is golden brown and cheese is melted. Cut into 8 wedges.









Nutritional Information:







Serving Size: 2 pizza wedges







Fiber

2 g







Carbohydrate

35 g







Cholesterol

29 mg







Saturated Fat

4 g







Total Fat

10 g







Calories from Fat

29 %







Calories

312







Protein

21 g







Sodium

528 mg









Dietary Exchange:







Meat

2







Vegetable

1







Starch

2







Fat

1