Tall the flavors of Mexico in a crisp, delicious and healthy salad.
Preparation time: 20 minutes
Servings: 5 - 2 mini pizza.
5 A Day servings: 2
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10 - 2-inch, unbaked, prepared buttermilk biscuit dough (1 tube)
flour, for rolling out biscuits
1 tbsp. olive oil
¾ cup prepared pizza sauce
1 cup finely chopped tomato
½ cup very finely diced onion
4 cups frozen mixed green vegetables with mushrooms
2 tbsps. dried oregano leaves
garlic powder
3 tbsps. grated Parmesan cheese
salt, optional*
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- Preheat oven to 400° F and place oven rack in middle-high position.
- Remove biscuits from tube and separate. On a lightly floured surface, roll each biscuit into 4-inch circle. Position rounds on a large oil-sprayed baking sheet.
- Brush all biscuits lightly with oil and spread each biscuit with about 1 tablespoon sauce.
Combine all vegetables in a medium-sized bowl. Carefully pile vegetable mixture equally onto rolled crusts. Sprinkle generously with oregano and garlic powder and then lightly with cheese.
Bake about 10 to 12 minutes, until pizza crust is brown on the edges and all vegetables are piping hot.** Serve immediately.
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**Chef's Notes: It is possible to freeze mini-pizzas and store up to 30 days. After baked and fully cooled, place on rack and freeze solid. Once flash-frozen, stack carefully in rigid airtight container and store in freezer until ready to use. To serve, place frozen mini-pizzas on baking tray in hot oven for 5 to 8 minutes, until fully thawed and hot. Serve and enjoy.
*Optional ingredients are not included in the dietary analysis. |
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| Nutritional Information per Serving |
| Calories: 180 |
Saturated Fat: 1g |
| Carbohydrates: 50g |
Dietary Fiber: 6g |
| Total Fat: 4.5g |
% of Calories from Fat: 28% |
| Cholesterol: 0mg |
Sodium: 530mg |
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Protein: 10g |
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© Copyright 2006 A. Duda & Sons, Inc. All Rights Reserved
