Veg Up & Veg Out!
Serving Size: 1 pizza (entire recipe)
Calories: 315
Fat: 7g
Sodium: 640mg
Carbs: 51g
Fiber: 12g
Sugars: 9.5g
Protein: 20g
PointsPlus® value 8*
California is the home of Hungry Girl, so we felt the need to reclaim this CPK pizza named for veggies from the Golden State. High-fiber pita, you're on deck...
Prep: 15 minutes
Cook: 20 minutes
Ingredients:
3 tbsp. canned crushed tomatoes
3 stalks broccolini, cut into 1-inch pieces (about 3/4 cup)
Half a Japanese eggplant, thinly sliced into coins (about 1/2 cup)
2 tbsp. frozen sweet corn kernels
1/2 cup chopped brown mushrooms
1 high-fiber pita
1/4 cup shredded part-skim mozzarella cheese
1 tbsp. chopped bagged sun-dried tomatoes (not packed in oil)
1/4 cup very thinly sliced red onion
Seasonings: garlic powder, onion powder, Italian seasoning
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
In a small bowl, season crushed tomatoes to taste.
Bring a skillet sprayed with nonstick spray to medium-high heat. Add broccolini pieces, eggplant coins, and 2 tbsp. water. Cover and cook for 4 minutes, or until slightly softened.
Add corn and mushrooms. Cook and stir until corn has lightly browned and other veggies have softened, about 2 minutes. Blot away excess moisture.
Lay pita on the baking sheet, and spread with seasoned tomatoes, leaving a 1/2-inch border. Sprinkle with cheese, sun-dried tomatoes, onion, and cooked veggies. Bake until hot and lightly browned, 10 - 12 minutes. Enjoy!
MAKES 1 SERVING