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Quick + Easy Cheesy Vegetable Pizza Recipe Is A Weeknight Dinner Winner

Pre-made dough makes it a snap to toss together

After a long day at work, I’m hungry for a satisfying supper. And I have to admit, it’s easy to pick up the phone and order a pepperoni pizza. But it’s usually loaded with calories and can get to be expensive too. So, I’m always happy to find a meal that’s quick to prepare, healthy and delicious. Take this Cheesy Vegetable Pizza recipe. It’s ready to eat in just 30 minutes. Plus, with only 270 calories and 12 grams of fat, it’s healthier than take-out!

We spread refrigerated dough with just a touch of olive oil then sprinkle on trio of savory spices. Melty mozzarella provides the ooey-gooey goodness we all crave. We skip the meat and opt for colorful bell peppers and red onion. Both are rich in antioxidants. Once cooked, top the pie with heart-healthy spinach. It turns out absolutely yummy. Give it a try then let us know what you think.

 

 

 

 

Yields

6 Servings

Total Time

Prep Time

Cook Time

Ingredients

  • ¼ tsp. garlic powder
  • ¼ tsp. Italian seasoning
  • ¼ tsp. crushed red pepper flakes
  • 1 (11 oz.) pkg. refrigerated thin crust pizza dough, such as Pillsbury
  • 1 Tbs. olive oil
  • 2 cups shredded mozzarella cheese, 8 oz.
  • ½ small red onion, thinly sliced
  • 1 small red bell pepper, cored, thinly sliced
  • ½ cup baby spinach leaves

Instructions

Print

Heat oven to 425°F. In bowl, combine garlic powder, Italian seasoning and red pepper flakes.

Coat 11”x17” rimmed baking sheet with cooking spray; add pizza dough. Unroll; gently and evenly press dough into edges of pan. Brush dough with olive oil; sprinkle with seasonings. Top with cheese, onion and pepper strips. Bake until cheese is bubbling and crust is golden brown, about 15 min. Top with spinach. Cut into 6 pieces.

Nutrition

  • Calories: 270
  • Total Fat: 12 gram
  • Saturated Fat: 4 gram
  • Protein: 12 g
  • Carbohydrates: 28 gram
  • Fiber: 1 gram
  • Cholesterol: 20 mg
  • Sugar: 4 gram
  • Sodium: 540 mg

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