The Pampered Chef ®
Thai Vegetable Pizza
Recipe
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| 1 package (10 ounces) thin prebaked pizza crust |
| 2 garlic cloves, pressed |
| 1/3 cup reduced-fat creamy peanut butter |
| 2 tablespoons honey |
| 2 tablespoons rice vinegar |
| 2 tablespoons reduced-sodium soy sauce |
| 1 teaspoon finely chopped, peeled fresh gingerroot |
| 1/2 cup diced red bell pepper |
| 2 green onions with tops, thinly sliced |
| 1 medium carrot, peeled |
| 1 cup fresh bean sprouts |
| Snipped fresh cilantro and chopped peanuts (optional) | |
- Preheat oven to 425°F. Place pizza crust on Large Round Stone. Press garlic onto crust with Garlic Press; spread evenly over crust using Small Mix 'N Scraper®. Bake 8-10 minutes or until crisp; cool completely.
- In Classic Batter Bowl, whisk together peanut butter, honey, vinegar and soy sauce using Stainless Steel Whisk. Finely chop gingerroot using Food Chopper; whisk into peanut butter mixture.
- Dice bell pepper and thinly slice green onions using Utility Knife. Coarsely grate carrot using Deluxe Cheese Grater. Spread peanut butter mixture over crust. Sprinkle with bean sprouts, bell pepper, green onions and carrot. Sprinkle with cilantro and chopped peanuts, if desired. Cut into wedges using Pizza Cutter; serve immediately.
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Yield: 16 servings or 20 sample servings
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Nutrients per serving: (Light) Calories 90, Total Fat 3 g, Saturated Fat .5 g, Cholesterol 0 mg, Carbohydrate 14 g, Protein 4 g, Sodium 170 mg, Fiber 1 g
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Cook's Tip: For a heartier pizza, top pizza with 1 cup chopped cooked chicken.
The fresh bean sprouts called for in this recipe are plump, silvery white sprouts with part of the yellow mung bean seed attached at one end. They are found by the other Asian vegetables in the produce section of most grocery stores.
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| © The Pampered Chef, Ltd., 2001 |
