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Zucchini-Bell Pepper Pizza

Zucchini-Bell Pepper Pizza

Yield: 8 servings
Serving Size: 1 slice

Here’s proof that healthy tastes great while helping to give our bodies the necessary nutrients to fight disease.  This colorful pizza packs a hefty amount of vitamin C, vitamin B, potassium, and phytochemicals, which may help in providing protection against cancer. 

1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 small red onion, cut in half then thinly sliced
1 cup sliced bell peppers
1 small zucchini, sliced
1/2 cup pizza sauce, no added sweeteners
1 (10- or 12-inch) whole-wheat thin pizza crust (Boboli Italian Thin Crust was used in this recipe)
1/2 cup diced sun-dried tomatoes, or 2 Roma tomatoes, sliced
8 green olives, diced
1 tablespoon chopped fresh basil
1/2 cup shredded 2% mozzarella cheese

Preheat oven to 450°.

In a large skillet, add oil, and sauté on medium-low heat for 1 minute, the garlic, onion, bell peppers (if using the Balsamic Bell Pepper recipe, do not sauté with the other ingredients), and zucchini slices. 

Spread sauce over the crust, leaving 1 inch around the edges dry.  Evenly distribute onto crust the garlic, onion, bell peppers, zucchini, sun-dried tomatoes, olives, basil, and mozzarella cheese.  Preferably, place pizza directly onto middle oven rack.  Otherwise, place pizza on a large cooking stone or cookie sheet.  Bake 10 minutes or until cheese is melted.

Nutritional Data
Calories: 115
Total Fat: 7g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 8mg
Sodium: 280mg
Carbohydrates: 10g
Dietary Fiber: 2g
Sugars: 3g
Protein: 6g



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