1/12th of recipe (1 pizzette): 155 calories, 4.5g fat, 540mg sodium, 21.5g carbs, 1g fiber, 5g sugars, 8g protein -- PointsPlus® value 4*

Why have a snoozy slice of pizza when you could have a deep-dish mini pie?! With stats this great, have TWO!

Ingredients:
1 cup chopped onion
1 cup chopped bell pepper
1 cup chopped mushrooms
1 cup low-fat or light ricotta cheese
1 cup shredded part-skim mozzarella cheese
1 tbsp. chopped garlic
1/2 tsp. salt
1 package Pillsbury Classic Pizza Crust refrigerated dough
3/4 cup pizza sauce
1/4 cup reduced-fat Parmesan-style grated topping

Directions:
Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick spray.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Add onion, bell pepper, and mushrooms. Cook and stir until softened, 6 - 8 minutes.

Transfer veggies to a large bowl, and blot away excess moisture. Add ricotta cheese, mozzarella cheese, garlic, and salt. Stir until evenly mixed.

Roll out dough into a large rectangle of even thickness, at least 12" X 9". Evenly cut dough into 12 squares. Place each square in a muffin cup, and press it into the bottom and up along the sides.

Evenly distribute veggie-cheese mixture among the cups, and firmly pack it in. Top with pizza sauce and Parm-style topping.

Bake until dough is firm and golden brown and filling is hot, about 15 minutes. Enjoy!

MAKES 12 SERVINGS  

*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. Copyright © 2014 Hungry Girl. All Rights Reserved.