Ingredients
- (2 oz) shredded lowfat 1/2 c
- (about 8oz)chopped mushrooms 2 c
- Cloves garlic, minced 2
- Dried basil 1/2 ts
- Lowfat ricotta cheese 1/2 c
- MAZOLA corn oil 1 tb
- mozzarella cheese
- muffins, split and toasted
- Onion, chopped 1 sm
- Red pepper, cut into strips 1 lg
- Salt 1/4 ts
- THOMAS' original English 4
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2 cheese vegetable pizza
Time: 5 minutes prep, 10 minutes cook
Servings: 4 servings
Directions
- In medium skillet heat corn oil over medium-high heat. Add mushrooms, red pepper, onion and garlic; stirring frequently, cook until tender. Remove from heat.
- Stir in ricotta cheese, basil and salt. Spread over toasted muffins. Sprinkle with mozzarella cheese.
- Place muffins on baking sheet. Bake in 375 F oven 10 minutes or until cheese melts.
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