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!
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
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