Thai Vegetable Pizza
1 package (10 ounces) thin prebaked pizza crust
2 garlic cloves, pressed
1/3 cup creamy peanut butter
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
1 teaspoon finely chopped, peeled fresh gingerroot
1/2 cup diced red bell pepper
2 green onions with tops, thinly sliced
1 large carrot, peeled and cut into julienne strips (1/2 cup)
1 cup fresh bean sprouts
Snipped fresh cilantro and chopped peanuts (optional)
Preheat oven to 425°F. Place pizza crust on Large Round Stone.
Press garlic onto crust; spread evenly over crust. Bake 8-10 minutes or until crisp. Remove from oven to
a rack; cool completely.
Combine peanut butter, soy sauce, vinegar and
honey. Finely chop gingerroot; add to peanut butter
mixture and mix well.
Dice bell pepper and thinly slice green onions.
Cut carrot into julienne strips; cut strips into1-inch pieces. Spread peanut butter mixture over crust. Sprinkle with
bean sprouts, bell pepper, green onions and carrot. Sprinkle with
cilantro and chopped peanuts, if desired.
Cut into wedges using Pizza
Cutter; serve immediately.
Yield: 16 servings
Nutrients per serving: Calories 100, Total Fat 4 g, Saturated Fat 1 g,
Cholesterol 0 mg, Carbohydrate 12 g, Protein 4 g, Sodium 190 mg, Fiber
less than 1 g
Cook's Tip: For a heartier pizza, top pizza with 1 cup chopped cooked