Courtesy of CanolaInfo
12Servings•n/aPrep Time•22 Min.Cook Time•
原料：
- 1 1/2 Tbsp. canola oil, divided )20 mL)
- 1 c. thinly sliced green bell pepper (250 mL)
- 1/2 c. thinly sliced red onion (125 mL)
- 1/2 pkg. (8 oz/225 g) sliced mushrooms
- 2 medium cloves garlic, minced
- 1 pkg. focaccia-style, refrigerated pizza dough (13.8 oz/ 391 g)
- 1/4 tsp. dried red pepper flakes (1 mL)
- 1/2 c. chopped fresh basil leaves (125 mL)
- 2 small plum tomatoes, cut into 12 rounds total
- 1/2 c. (2 oz/55 g) shredded part-skim mozzarella (125 mL)
- 2 Tbsp. grated Parmesan cheese (30 mL)
- 16 pitted kalamata olives, chopped
说明：
- Preheat oven to 400°F (200°C). In large non-stick skillet over medium-high heat, heat 1 Tbsp (15 mL) canola oil. Add bell pepper and onions; cook 2 minutes. Add mushrooms; cook 2 minutes, using two utensils to stir easily. Add garlic, cook 15 seconds and set aside.
- On baking sheet, drizzle remaining 1/2 Tbsp (7 mL) canola oil. Use fingertips to spread oil evenly. Unroll dough onto baking sheet and shape into 11 x 8 inch rectangle. Top dough with pepper flakes and mushroom mixture, spooning as close to edges as possible. Top with basil and arrange tomatoes in 12 even sections.
- Bake 12 minutes. Sprinkle evenly with mozzarella. Bake 6 more minutes or until deep golden on edges. Top with Parmesan and sprinkle evenly with olives. Allow to cool to room temperature.
- When serving, cut into 12 squares, and then cut each square in half diagonally to make 24 pieces total.
- Tip: Using the prongs of a fork helps distribute vegetables evenly on top of uncooked dough. A pizza cutter allows for easier slicing of wedges.
- Recipe courtesy of "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo.
营养：
| 成分 | 数值 |
|---|
| Calories | 125 |
| Total Fat | 4g |
| Saturated Fat | 1g |
| Cholesterol | 5mg |
| Total Carbs | 18g |
| Fiber | 1g |
| Protein | 5g |
| Sodium | 320mg |