Evening Edge
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Lee's Favorite Pizza
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Cuisine: Pizza Vegetarian
Atlanta running coach Lee Fidler would rather spend his spare time pounding the pavement than heating up the kitchen, but an athlete has to eat. This is one of his favorite carb-rich, energy-boosting meals that’s quick to prepare and tasty. The vegetable toppings add vitamins A and C, and the cheese adds the calcium equivalent of about a 1/2 cup of milk. To lower fat and cholesterol, use a reduced-fat sharp cheddar cheese.
-- Chris Rosenbloom, for the Journal-Constitution
Hands on time: 10 minutes Total time: 20 minutes Serves: 6 slices
Ingredients:
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1 (12-inch) pizza crust, such as Boboli or Mama Mary’s
1 cup prepared chunky vegetable spaghetti sauce
1 cup sharp cheddar cheese, grated
1 cup cherry tomatoes, halved
1 cup broccoli florets
5 strips each of green, red and yellow bell peppers
Instructions:
Preheat oven to 450 degrees. Spread sauce over pizza crust and sprinkle with cheese. Arrange tomatoes, broccoli and bell peppers over pizza. Place pizza directly on oven rack (or on a pizza stone or pizza pan) and lower temperature to 425 degrees. Cook for 8 to 10 minutes or until cheese is bubbly. Remove from oven and cut into 6 slices.
Nutrition:
Per slice: 315 calories (percent of calories from fat, 39), 13 grams protein, 34 grams carbohydrates, 2 grams fiber, 14 grams fat (6 grams saturated), 24 milligrams cholesterol, 510 milligrams sodium.
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