Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------PESTO--------------------------------
1 1/2 c - 2 cups fresh basil leaves; 1/4 c Olive oil;
3 cl Garlic; 1/4 c Parmesan cheese;

---------------------------PIZZA--------------------------------
1 1/2 c Broccoli; frozen or fresh -lengthwise
3/4 c Pesto (the yield from the 1/2 c Mushrooms; sliced fresh
-pesto recipe above) 1/2 c Mozzarella cheese; shredded
2 Pizza crusts; (12" crusts) -part-skin
1 Red pepper; sliced julienned

PESTO: Place all ingredients in a blender or food processor. Process
unitl mixture becomes a spreadable paste. Reserve until needed for
pizza topping. PIZZA: (1) Prepare fresh broccoli by microwaving it
for 3 minutes, or prepare frozen broccoli according to package
directions. Broccoli should be crisp and green. (2) Divide the pesto
and spread it equally over on the crusts, allowing 1/2" to 1" empty
border along the edges. (3) Place broccoli floret and a pepper on the
crusts, alternating a broccoli floret and a pepper slice (florets
facing outwards), until all of the broccoli and pepper are used. (4)
Lay mushroom slices in the middle of each pizza; don't overlap the
slices. Top each of the two pizzas with 1/2 of the mozzarella cheese.
(5) Bake pizzas in 400 F oven until cheese melts, about 5 minutes.
One serving: 1/6 of a pizza.

Food Exchanges per serving: 2 STARCH/BREAD EXCHANGES + 1-1/2 FAT
EXCHANGES; CAL: 233; FAT: 9g; CHO: 8mg; SOD: 96mg; CAR: 31g; SUGARS:
2g; PRO: 9g;

Source: The Diabetic Forecast, Feb. 1995 Brought to you and yours via
Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 01-28-95

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