Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16 oz) loaf frozen 100% whole wheat bread dough, thawed | ||
| ½ c. finely chopped fresh mushrooms | ||
| ¼ c. finely chopped green pepper | ||
| 2 tbsp. finely chopped celery | ||
| 2 tbsp. finely chopped Hy-Vee green olives | ||
| 12 tsp. Hy-Vee pizza sauce, divided | ||
| 12 tbsp. Hy-Vee mozzarella cheese, divided |
Directions
- Spray a large knife with cooking spray and cut thawed loaf into 12 equal pieces. Flatten each piece into a disk and place in muffin cups sprayed with cooking spray.
- Combine mushrooms, pepper, celery and olives in a small bowl.
- Place 1 teaspoon pizza sauce on crust in each muffin cup. Divide vegetable mixture among pizzas (about 1 heaping tablespoon each) and sprinkle each with 1 tablespoon cheese.
- Bake at 425 degrees for 15 to 17 minutes or until cheese is bubbly and crust is golden brown. Let rest in muffin cups 2 minutes before removing.
Nutrition facts
Servings
120 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 5mg
- Sodium: 240mg
- Total Carbohydrates: 17g
- Protein: 6g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 4%
0%
Iron 4%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Back to School 2013.