Recipe: Vegetable Pizzas (Variations - Chicken, Mexican or Pesto, using skillet pizza crusts)

VEGETABLE PIZZAS

6 frozen Skillet Pizza Crusts (recipe follows)
1 1/2 cups reduced-fat pasta sauce
1 cup sliced fresh mushrooms
1 cup (4 ounces) shredded part-skim mozzarella cheese
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/4 cup sliced ripe olives

Place frozen crusts on baking sheets. Spread evenly with pasta sauce, and sprinkle with remaining ingredients.

Bake at 425 degrees F for 12 to 15 minutes or until edges are lightly browned and cheese melts. Cut into wedges.

VARIATIONS:

FOR CHICKEN PIZZAS:
Omit mushrooms, bell pepper, onion, and ripe olives. Top pasta sauce evenly with 2 cups thinly sliced cooked chicken, 6 sliced Roma tomatoes, 2 tablespoons capers, and 1/2 purple onion, thinly sliced. Sprinkle with mozzarella cheese. Bake as directed for Vegetables Pizzas.

FOR MEXICAN PIZZAS:
Omit pasta sauce and next 4 ingredients. Reduce olives to 2 tablespoons. Spread crusts evenly with 1 1/2 cups salsa, and sprinkle with 3/4 cup sliced green onions, 2 tablespoons olives, 1/4 cup chopped jalapeno pepper, and 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese. Bake as directed for Vegetable Pizzas. To serve, top with 2 cups shredded lettuce and 1 1/2 cups chopped tomato.

FOR PESTO PIZZAS:
Omit pasta sauce and next 5 ingredients. Spread crusts with 3/4 cup pesto; top with 6 sliced Roma tomatoes and 3/4 cup grated Parmesan cheese. Bake as directed Bake as directed for Vegetable Pizzas.

SKILLET PIZZA CRUSTS
Makes 6 (8-inch) crusts

"Prepare crusts ahead and store in the freezer for your next pizza craving."

3 envelopes (1/4-ounce each) active dry yeast
1 teaspoon sugar
3/4 cup warm water (105 to 115 degrees F)
3 cups all-purpose flour
1 teaspoon salt
1/2 cup warm water (105 to 115 degrees F)
2 tablespoons olive oil

Combine first 3 ingredients in a 2-cup measuring cup; let stand 5 minutes.

Combine yeast mixture, flour, and next 3 ingredients in a large bowl, stirring until blended.

Turn dough out onto a floured surface; knead 5 minutes. Place in a bowl coated with cooking spray, turning dough to grease top. Cover and let rise in a warm place (85 degrees F), free from drafts, 30 minutes or until doubled in bulk.

Punch dough down, and knead lightly 4 or 5 times. Divide into 6 equal portions; roll each portion into an 8-inch circle.

Cook each crust on 1 side in a (10-inch) nonstick skillet coated with cooking spray over medium heat 2 minutes or until lightly browned.

Cool crusts, and freeze in an airtight container up to 6 months.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Low-Fat Recipes, America's Best Recipes, Southern Living, Inc., 1996