Garden Vegetable Thin Crust Pizza

Enjoy a quick pizza this summer made in the oven or on an outdoor grill.  Use the light flatout crust, pizza sauce, and veggies of choice.  Top with light cheese to decrease fat and cholesterol.  What a great way to get a tasty treat and fiber. 

Serving: One flatbread

1 Light Flatout sheet (Light Itlaian Herb, Sundried Tomato, Original)
¼ cup pizza Sauce
½ cup fresh mushrooms, sliced
¼ cup red or green bell pepper
1/8 cup fresh basil, chopped
1/3 cup mozzarella cheese, low fat, shredded
1/3 cup parmesan cheese, grated
1 pinch black pepper

Other toppings may be used:
½ cup Broccoli Florets, chopped
¼ cup Sun Dried Tomatoes, reconstituted

Procedure:

1. Preheat the oven to 350 degrees
2. Lay Flatbread on nonstick cookie sheet and bake for 6 minutes
3. Spread pizza sauce over entire partially baked Flatbread
4. Top with mushrooms, red bell pepper, broccoli, cheeses
5. Bake 4 additional minutes or until cheese melts
6. Cut pizza into squares or 16 wedges for appetizers 

Nutritional Information:
Serving equals the flatbrad.
Calories 362, Fat 17.5 g, Protein 33.35 g, Carbohydrate 28.5 g
Sodium 1306.5 mg, Fiber 13.7 g.