TWO CHEESE PIZZA
Serve your pizza with fresh fruit and a mixed green salad garnished with red beans to balance your meal.
• Whole wheat flour
• 1 can (10 oz) refrigerated pizza crust
• 2 tablespoons olive oil
• 1/2 cup low-fat ricotta cheese
• 1/2 teaspoon dried basil
• 1 small onion, minced
• 2 cloves garlic, minced
• 1/4 teaspoon salt (optional)
• 4 ounces shredded part-skim mozzarella cheese
• 2 cups chopped mushrooms
• 1 large red pepper, cut into strips
Preheat oven to 425°F.
Spread whole-wheat flour over working surface. Roll out dough with rolling pin to desired crust thickness.
Coat cookie sheet with cooking spray. Transfer pizza crust to cookie sheet. Brush olive oil over crust.
Mix the ricotta cheese with the dried basil, onion, garlic, and salt; spread this mixture over crust.
Sprinkle crust with mozzarella cheese. Top cheese with mushrooms and red pepper.
Bake at 425°F. oven for 13-15 minutes until cheese melts and crust is deep golden brown.
Cut into 8 slices.
Serving size: 2 slices (1/4 of pie)
Carbohydrate 34 grams
Protein 18 grams
Fat 16 grams
Daily Servings According to Diabetes Food Guide Pyramid:
2 serving from Grain/Beans/Starchy Vegetable group
1 serving from Meat group
1½ serving from Fat
National Diabetes Education Program (NDEP) ndep.nih.gov
NIDDK, National Institutes of Health