Bell pepper, zucchini and a fresh tomato sauce give this vegetarian pizza a taste of summer. Beer pairing: look for a brew without overpowering flavors, such as a lager or a less yeasty witbier, so the pizza's fresh, subtle flavors can shine.
4 Whole baby or 1 medium zucchini, halved lengthwise
1 pint Cherry tomatoes
2 tablespoon Tomato paste
8 Fresh basil leaves
2 teaspoon Minced fresh oregano
0.25 teaspoon Salt
0.5 teaspoon Freshly ground pepper
Yellow cornmeal, for dusting
1 pound Easy whole wheat pizza dough, or other prepared dough
4 ounce Fresh Mozzarella Cheese, Thinly Sliced
1 Medium yellow bell pepper, diced
Nutrition value
578
calories per serving
5 g Fat18 g Protein113 g Carbs5 g FiberOther
Current Totals
5 g Fat
18 g Protein
113 g Carbs
5 g Fiber
MacroNutrients
Carbs
113 g
Protein
18 g
Fiber
5 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
207 mg
Iron
3 mg
Vitamin A
196 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
74 mcg
Vitamin B12
0 mcg
Vitamin C
59 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
57 mg
Manganese
1 mg
Phosphorus
239 mg
Selenium
7 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
