Page 42 - Diabetes

PIZZA
PARTY

Stir-Fry Vegetable
Pizza
MAKES 4 SERVINGS
SERVING SIZE: 2 PIZZA WEDGES
Onion and Shrimp Nutrients per Servin Calories 312,
Flatbread Pizza Total Fat 10g, Saturated Fat 4g, Sausage and
Protein 21g, Carbohydrates 35g,
Cheese Pizza
with Goat Cheese Cholesterol 29mg, Dietary Fiber 2g,
Sodium 528mg
MAKES 8 SERVINGS
MAKES 6 SERVINGS (2 PIECES) Dietary Exchange: 2 Bread/Starch, SERVING SIZE: 1 PIECE
Nutrients per Servin Calories 281, Total 1 Fat, 1 Vegetable, 2 Meat Nutrients per Servin Calories 212,
Fat 8g, Saturated Fat 3g, Protein 14g, Total Fat 7g, Saturated Fat 3g, Protein
Carbohydrates 38g, Cholesterol 63mg, Nonstick cooking spray 11g, Carbohydrates 26g, Cholesterol
Dietary Fiber 2g, Sodium 677mg 19mg, Dietary Fiber 1g, Sodium 618mg
1 pound (about 5 cups) fresh
Dietary Exchange: 2 Bread/Starch, cut stir-fry vegetables Dietary Exchange: 1½ Bread/Starch,
1 Fat, 1 Vegetable, 1 Meat (packaged or from ½ Fat, ½ Vegetable, 1 Meat
the salad bar) such as
4 teaspoons olive oil, divided broccoli, zucchini, bell Nonstick cooking spray
3 large onions, thinly sliced peppers and red onions 1 can (about 14 ounces)
¼ teaspoon salt 1 (12-inch) prepared refrigerated pizza
1 package (about 14 ounces) pizza crust crust dough
1
refrigerated pizza / 3 cup pizza sauce 1 medium red onion, thinly sliced
crust dough ¼ teaspoon red pepper 4 ounces cooked turkey sausage
½ pound small shrimp, peeled flakes (optional) breakfast links (5 to 6 links),
and deveined 1½ cups (6 ounces) shredded thinly sliced
/8 cup chopped chives part-skim mozzarella 1 medium green bell pepper,
1
3 ounces goat cheese, crumbled cheese thinly sliced
¾ cup pizza sauce
½ teaspoon black pepper 1. Heat oven to 425°F.
(optional) Red pepper flakes (optional)
2. Heat large nonstick skillet over 1 cup (4 ounces) shredded low-
1. Heat 2 teaspoons oil in large skillet medium-high heat 1 minute; coat fat Monterey Jack or pizza
over medium heat. Add onions; cook with cooking spray. Add vegeta- cheese blend
and stir about 8 minutes. Stir in salt. Re- bles; stir-fry 4 to 5 minutes or until
duce heat to medium-low; cook, stirring crisp-tender. 1. Preheat oven to 425°F. Spray 15x10-
occasionally, 25 minutes or until onions inch jelly-roll pan with nonstick cook-
are soft and caramelized. If onions are 3. Place pizza crust on large baking ing spray. Unroll crust on pan; press to
cooking too fast, reduce heat to low. sheet; top with pizza sauce. Sprinkle edges of pan. Bake about 6 minutes or
pepper flakes over sauce, if desired. until crust begins to brown.
2. Meanwhile, preheat oven to 425°F. Arrange vegetables over sauce; top
Roll out dough on 15x10-inch baking with cheese. 2. Spray large nonstick skillet with
sheet. Bake 8 to 10 minutes or until cooking spray. Cook and stir onion
golden brown. Turn off oven. Spread 4. Bake 12 to 14 minutes or until over medium-high heat until tender.
caramelized onions over crust. crust is golden brown and cheese Add sausage and bell pepper to skil-
is melted. Cut into 8 wedges. let. Cook and stir about 5 minutes or
3. Heat remaining 2 teaspoons oil in until bell pepper is crisp-tender.
same skillet over medium heat. Cook
and stir shrimp 2 minutes or until pink 3. Spread pizza sauce evenly over
and opaque. Arrange shrimp over crust; top with sausage mixture.
onions on pizza. Sprinkle with chives, Sprinkle with red pepper flakes, if
goat cheese and pepper, if desired. desired. Top with cheese.

4. Place pizza in warm oven 1 to 2 4. Bake 7 to 10 minutes or until crust
minutes or until cheese is soft. Cut is golden brown and cheese is melted.
into 12 squares. Cut pizza into 8 pieces to serve.
40 March/April 2018