|
| 1 1/3 | cups Gold Medal® all-purpose flour |
| 1 | teaspoon baking powder |
| 1/2 | teaspoon salt |
| 1/2 | cup fat-free (skim) milk |
| 2 | tablespoons olive oil |
|
| 1 1/2 | cups shredded reduced-fat mozzarella cheese (6 oz) |
| 1 | can (14.5 oz) Muir Glen® organic diced tomatoes, drained |
| 1 | cup fresh baby spinach leaves, coarsely chopped |
| 1 | cup yellow or green bell pepper strips |
| 1/4 | teaspoon dried oregano leaves |
| 1/4 | teaspoon garlic powder |
| 1/8 | teaspoon pepper |
| 2 | tablespoons freshly shredded Parmesan cheese |
| 1. | Heat oven to 400°F. In medium bowl, mix flour, baking powder and salt. Stir in milk and oil until soft dough forms. (If dough is dry, stir in 1 to 2 tablespoons additional milk.) On lightly floured surface, knead dough 10 times. Shape dough into ball. Cover with bowl; let stand 10 minutes. |
| 2. | Place dough on ungreased cookie sheet; flatten slightly. Roll out to 12-inch round. Bake 8 minutes. |
| 3. | Sprinkle mozzarella cheese over crust; top with remaining topping ingredients. Bake 15 to 20 minutes or until crust is light golden brown and cheese begins to brown. Cut into wedges to serve. |
| No change. |
|
| Eat Better America Test Kitchens replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals. |
Nutrition Information:
190 ( 70); 8g ( 3g, 0g); 10mg; 410mg; 21g ( 1g, 3g); 10g 15%; 20%; 25%; 10% 1 1/2 ; 0 ; 0 ; 1/2 ; 1 1 1/2