Asparagus, Tomato and Red Pepper French Bread Pizza

Dietitian's tip: For a crispier pizza, bake on a pizza stone — a heavy, round plate that simulates the brick bottoms of some commercial pizza ovens. For best results, put the pizza stone on the lowest oven shelf.

By Mayo Clinic staff

Serves 4

Ingredients

1 cup diced asparagus
1 cup diced Roma tomatoes
1 cup diced red bell pepper
1 tablespoon minced garlic
1 loaf French bread, about 8 inches long, sliced in half and cut into 4-inch sections
1 cup pizza sauce
1 cup reduced-fat shredded mozzarella cheese

Directions

1. Preheat the oven to 400 F.
2. Lightly coat a baking sheet with cooking spray.
3. In a small bowl, add the asparagus, tomatoes and pepper.
4. Add the garlic and toss gently to coat evenly.
5. Arrange the French bread on the baking sheet.
6. Add 1/4 cup of the pizza sauce and 1/4 of the vegetable mixture to each section.
7. Sprinkle each with 1/4 cup mozzarella cheese. B
8. ake until the cheese is lightly browned and the vegetables are tender, about 8 to 10 minutes.
9. Serve immediately.

Nutritional Analysis

(per serving)

Serving size: 1 4-inch section
Calories	252	Cholesterol	18 mg
Protein	13 g	Sodium	650 mg
Carbohydrate	36 g	Fiber	4 g
Total fat	6 g	Potassium	327 mg
Saturated fat	3 g	Calcium	274 mg
Monounsaturated fat	2 g