The Works Pizza – Test

  • Prep Time: 10 minutes

  • Cook Time: 20 minutes

  • Serving Size: 1/2 squash with topping

  • Serves: 6

  • Prep Time: 10 minutes

  • Cook Time: 20 minutes

  • Serving Size: 1/2 squash with topping

  • Serves: 6

Nutrition Facts

Serving Size 1/2 squash with topping (133g) 6 servings per container
Amount per serving
Calories 60
% Daily Value *
Total Fat 4.5g 6%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 170mg 7%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Total Sugars 0g
Includes 0g Added Sugars 0%
Protein 4g
Vitamin D 0mcg 0%
Calcium 137mg 10%
Iron 0mg 0%
Potassium 32mg 0%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Prep Time: 10 minutes Cook Time: 20 minutes Serving Size: 1/2 squash with topping Serves: 6

Nutrition Facts

Serving Size 1/2 squash with topping (133g) 6 servings per container
Amount per serving
Calories 60
% Daily Value *
Total Fat 4.5g 6%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 170mg 7%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Total Sugars 0g
Includes 0g Added Sugars 0%
Protein 4g
Vitamin D 0mcg 0%
Calcium 137mg 10%
Iron 0mg 0%
Potassium 32mg 0%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

INGREDIENTS

1 large onion
1 medium green bell pepper
1 medium red bell pepper
8 ounces button mushrooms
2 medium tomatoes
1 (6 ounce) block mozzarella cheese
1 tablespoon canola oil
1 frozen or refrigerated whole wheat pizza dough, defrosted
Non-stick cooking spray
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 (8-ounce) can tomato sauce, no salt added
Optional Ingredients:
1/4 teaspoon dried parsley
15 (2-inch diameter) turkey pepperoni slices

STEPS

  1. Preheat oven to 450°F.
  2. Rinse and peel onion. Rinse peppers, mushrooms, and tomatoes. Dice onion, peppers, and tomatoes into ½-inch pieces. Slice mushrooms ¼-inch thick.
  3. Grate cheese.
  4. In a large skillet over medium-high heat, heat oil. Add onions, mushrooms, and peppers. Cook for 3 minutes.
  5. Transfer vegetables to a colander. Stir in tomatoes. Let sit 3–5 minutes to drain excess liquid.
  6. While veggies are draining, shape dough into a 12-inch pizza round. Use your fingers to stretch and spread the dough.
  7. Coat a baking sheet with non-stick cooking spray. Place pizza dough in center of sheet.
  8. Mix dried basil and dried oregano into tomato sauce. If using dried parsley, add now. Spread a layer of sauce across dough.
  9. Sprinkle cheese evenly across dough. If using turkey pepperoni, add a layer of slices now.
  10. Bake pizza until cheese is melted and crust is browned on the sides and bottom, about 10 minutes. Remove from oven.
  11. Add vegetable mixture. Return to oven and bake until pizza is cooked through, 5–10 minutes more. Remove from oven.
  12. Let rest for 2 minutes. Using a sharp knife, cut into 8 pieces.

Nutrition Facts

Serving Size 1/2 squash with topping (133g) 6 servings per container
Amount per serving
Calories 60
% Daily Value *
Total Fat 4.5g 6%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 170mg 7%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Total Sugars 0g
Includes 0g Added Sugars 0%
Protein 4g
Vitamin D 0mcg 0%
Calcium 137mg 10%
Iron 0mg 0%
Potassium 32mg 0%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

*Adapted from Share Our Strength’s Cooking Matters.®

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*Adapted from Share Our Strength’s Cooking Matters.®

This material was funded by the USDA’s Supplemental Nutrition Assistance Program–SNAP. This institution is an equal opportunity provider.

2019-09-10T14:52:52+00:00May 20th, 2019|Uncategorized|0 Comments

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