Vegetarian Pizza with Three-Seed Crust
Pizza crust brushed with olive oil and sprinkled with an assortment of sesame, poppy, and caraway seeds, then topped with a blend of zucchini, red bell peppers, mushrooms, yellow onions, black olives, and salsa.
Serving size: 1/6 pizza
Instructions
| Ingredient |
Quantity |
Instructions |
|
|
Preheat oven to 450° F (convection 425° F). |
| Santiago® Refried Beans |
1/2 bag
|
Place refried beans in steamtable pan. Stir in boiling water; cover. Hold at least 25 minutes. |
| Water, boiling |
2 qt.
|
|
| Sesame seeds |
1/4 cup
|
Combine next 3 ingredients; reserve. |
| Poppy seeds |
1/4 cup
|
|
| Caraway seeds |
1/4 cup
|
|
| Egg white |
2 oz.
|
Combine next 2 ingredients; reserve. |
| Water, cold |
1 tbsp.
|
|
| Pizza shells, preformed, 12-inch diameter |
8 cup
|
Lightly brush edges of pizza shells with egg white mixture. Sprinkle edges of shells with seed mixture. Spread each pizza shell with about 3/4 cup refried beans. |
| Zucchini, thinly sliced |
1 lb.
|
Arrange vegetables evenly among pizza shells. Lightly brush with oil. Drizzle about 6 ounces salsa over each pizza. |
| Red bell pepper, sliced |
1 lb.
|
|
| Mushroom, sliced |
1/2 lb.
|
|
| Yellow onion, thin wedges |
4 oz.
|
|
| Black olives, drained, sliced |
8 oz.
|
|
| Olive oil |
1/2 cup
|
|
| Salsa, chunky |
48 oz.
|
Bake for 10 to 15 minutes or until crust is lightly browned and topping is bubbly. Makes 8 12-inch pizzas. Cut each pizza into 6 piece |
Nutritional Information Per Serving
| Calories — 220.0 |
Protein — 7.396 g |
Fat — 5.399 g |
| Carbs — 36.00 g |
Iron — 1.842 mg |
Sodium — 607.0 mg |
| Potassium — 136.00 mg |
Zinc — 0.277 mg |
Vitamin A — 6.619 IU |
| Riboflavin — 0.149 mg |
Niacin — 2.371 mg |
Calcium — 74.70 mg |
| Cholesterol — 0.000 mg |
Vitamin B6 — 0.025 mg |
Vitamin B12 — 0.003 ug |
| Thiamine — 0.278 mg |
Phosphorus — 80.60 mg |
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