Mini Vegetable and Feta Pizzas made with vegetables of zucchini, red onion and carrots atop a toasted English muffin with reduced calorie pasta sauce and crumbled feta cheese.
Preheat broiler. Spay a large nonstick skillet cooking spray. Add vegetables and saute until crisp-tender.
Top each toasted muffin with 2 tablespoons pizza sauce, sauteed vegetables and cheese.
Broil 6 inches from heat for 10 to 15 minutes or until cheese melts.
Recipe makes 3 servings.
Serving size: 2 muffin halves
Variation: Basic Mini-Pizzas
These scrumptious mini pizzas are so easy and you can be so creative with the ingredients, making it different every time if you wish.
1 tube refrigerator biscuits
1 can (8 oz) pizza sauce
1 cup your choice shredded reduced fat cheese
Start with a tube of refrigerator biscuits. Flatten each biscuit (a bottom of a glass works well) to form a mini-pizza "crust". Then spread a teaspoon or two of canned pizza sauce, spaghetti sauce or tomato sauce over biscuit.
Add a layer of reduced or non-fat cheese of your choice. Top with desired toppings, or just make it a double-cheese! Vegetables, Canadian bacon, lean, cooked ground round, etc., are other ideas. There's an endless list of things you can top your mini-pizza with.
If desired, you can make your mini pizzas up ahead of time then just pop into the microwave for about 40 seconds to heat 'n eat!
Variation: Mini Mexican Pizzas. For quick and easy appetizers, top a whole-wheat tortilla with Cheddar Reduced Fat Shredded Cheese, heat to melt cheese and top with salsa. To crank up your calcium count, serve with a zesty yogurt dip - just mix plain yogurt, taco seasoning, cilantro and fresh tomatoes.
Yield: 8 mini pizzas
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