Thin-Crust Vegetable Pizza
Ingredients
- 1 (6 1/2-ounce) package pizza crust mix ⓘ
- 1/3 cup yellow cornmeal ⓘ
- 2/3 cup hot water ⓘ
- Vegetable cooking spray
- 1 teaspoon vegetable oil ⓘ
- 1 large onion, sliced ⓘ
- 1 small yellow squash, sliced ⓘ
- 1 1/2 teaspoons salt-free herb-and-spice blend ⓘ
- 1/4 teaspoon salt ⓘ
- 2 tablespoons fat-free Italian dressing
- 1 medium-size tomato, cut into 6 slices ⓘ
Instructions
- Combine pizza crust mix and cornmeal; add 2/3 cup water, stirring well. Shape into a ball; cover and let stand 5 minutes. Pat dough into a 14- x 11-inch rectangle on a large baking sheet coated with cooking spray. Bake at 450° for 5 minutes.
- Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and squash; cook, stirring constantly, 10 minutes or until vegetables are tender and onion is golden. Stir in herb-and-spice blend and salt.
- Brush crust with dressing; top with onion mixture and tomato slices. Sprinkle with cheese. Bake at 450° for 10 minutes or until crust is golden and cheese melts. Serve immediately.
Nutrition & Diet Analysis (per serving)
514
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).