Calories 409 (25% from fat)
Fat 11 gram
Saturated Fat 5 gram
Trans Fat 0 gram
Cholesterol 37.5 mg.
Sodium 1006 mg.
Carb. 59 gram
Fiber 10 gram
Sugar 20 gram
Sugar Alcohol 0 gram
Protein 24 gram
1/2 Tbsp. extra virgin olive oil
5 cloves (5 tsp.) garlic, minced
1/4 tsp. dried crushed red pepper
1 can (14.5 oz.) diced tomatoes, no salt added, drained
1 can (6 oz. or 10 Tbsp.) tomato paste
1/2 tsp. sodium free salt alternative
(We Used No Salt Sodium Free Salt Alternative.)
1 12-inch whole wheat pizza crust
(We Used Boboli 100% Whole Wheat Thin Crust.)
1/2 medium green bell pepper (1/2 cup), chopped
1 cup (2.5 oz.) mushrooms, sliced
6 oz. (2/3 cup) diced ham
(We Used Hormel 96% Fat Free Diced Ham Water Added.)
5 pineapple slices (285 g), chopped
3/4 cup part skim mozzarella cheese, shredded
1. Heat a non-stick pot over medium heat. Add the olive oil, garlic and crushed red peppers. Sauté for 1 minute. Stir in the diced tomatoes, tomato paste and salt free alternative. Bring to a boil then reduce heat to low and simmer, stirring occasionally for 15 minutes.
2. Preheat the over to 450 degrees Fahrenheit. Spread the tomato sauce evenly over the pizza crust to within 1 inch of the edge. Then spread the green bell pepper, mushrooms, diced ham and pineapple chunks evenly across the top.
3. Sprinkle the mozzarella cheese over top of everything. For a standard crust bake on a baking sheet. For a crispier crust put the pizza directly on the oven rack. Bake for approximately 10 minutes on the middle oven rack.
4. When finished, cut into 8 pieces and serve immediately.
Yield: 4 Servings - 2 Slices Each
You can freeze individual portions for easy re-heating later.
Make sure to freeze them in freezer safe containers.
Microwave for approximately 2-3 minutes, keeping the container open just a little to allow steam to escape.