Serves: 8
Total Calories: 317
Yield: 8
Spray counter lightly with non-stick cooking spray. Cut loaf in half or combine 4 Texas rolls together and roll into a 13-inch circle. Place on a sprayed 12-inch pizza pan. Repeat with remaining half loaf or 4 Texas rolls. Poke each crust several times with a fork to prevent bubbles from forming. Bake at 350°F 8-10 minutes. Remove from oven and set aside to cool. Place broccoli and yellow pepper in a bowl with water. Cover and microwave 1-2 minutes until crisp-tender. Remove from microwave and drain. Spread each partially baked crust with 2 tablespoons pesto. Sprinkle each with 1/2 of the cheese and top with broccoli, pepper & onion rings. Sprinkle 1/2 of the minced garlic over each pizza. Season with salt & pepper if desired. Bake at 350°F an additional 10 minutes or until cheese is melted and crusts are golden brown. Note: Individual pizzas can be made using 1 Texas roll.
This Whole Wheat Vegetable Pizza recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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