Veggie French Bread Pizza
Minutes Prep time: 15
Minutes Total time: 25
Servings: 4
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 25
Servings: 4
Difficulty: easy
1/2 large loaf French bread, split lengthwise, then crosswise in half
PAM® Original No-Stick Cooking Spray
1 cup Birds Eye® Pepper Stir-Fry
1 can (14 oz each) artichoke hearts in water, drained well, coarsely chopped
1 can (4 oz drained wt each) mushrooms, drained
1/8 teaspoon crushed red pepper flakes
1 can (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano
1 cup shredded part-skim mozzarella cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 254 mg | 25% |
Carbohydrate | 41 g | 14% |
Cholesterol | 18 mg | 6% |
Total Fat | 6 g | 10% |
Iron | 4 mg | 23% |
Calories | 282 kcal | 14% |
Sodium | 1139 mg | 47% |
Protein | 16 g | 31% |
Saturated Fat | 3 g | 16% |
Sugars | 7 g | 1% |
Vitamin C | 6 mg | 11% |
Preheat oven to 400°F. Cover large baking sheet with aluminum foil. Place bread, cut sides up, on baking sheet. Bake 5 to 6 minutes or until lightly toasted; set aside.
Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Add pepper blend; cook 3 minutes or until thawed. Stir in artichokes, mushrooms and pepper flakes. Cook 2 minutes or until hot and liquid has evaporated. Stir in tomato sauce.
Spoon vegetable mixture evenly on toasted bread. Top with cheese. Bake 10 minutes or until cheese melts.
Veggie French Bread Pizza