Two Cheese Pizza

Adapted from the National Diabetes Education Program, National Institutes of Health, Centers for Disease Control and Prevention, US Department of Health and Human Services

Serve your pizza with fresh fruit and a mixed green salad garnished with red beans to balance your meal.

Nutrition Facts

Serving Size	2 slices (¼ of pie)
Calories	351
Total Fat	16 g
Total Carbohydrate	34 g
Protein	18 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Whole wheat flour to sprinkle on working surface
Refrigerated pizza crust	1 can (10 ounces)
Olive oil	2 tablespoons
Low-fat ricotta cheese	½ cup
Dried basil	½ teaspoon
Small onion, minced	1
Garlic, minced	2 cloves
Salt (optional)	¼ teaspoon
Shredded part-skim mozzarella cheese	4 ounces
Chopped mushrooms	2 cups
Large red pepper, cut into strips	1

Directions
Preheat oven to 425°F.
Spread whole-wheat flour over working surface. Roll out dough with rolling pin to desired crust thickness.
Coat cookie sheet with cooking spray. Transfer pizza crust to cookie sheet. Brush olive oil over crust.
Mix the ricotta cheese with the dried basil, onion, garlic, and salt. Spread this mixture over crust.
Sprinkle crust with mozzarella cheese. Top cheese with mushrooms and red pepper.
Bake at 425°F for 13-15 minutes until cheese melts and crust is deep golden brown.
Cut into 8 slices.

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