Title: Garden Salad Pizza
Categories: Pizza
Yield: 2 Pizzas

1 c Chopped fresh ripe tomato
1/2 c Diced red onion
1/2 c Diced green bell pepper
1/2 c Diced red bell pepper
1/4 c Chopped green onion
1 tb Red wine vinegar
1 tb Olive oil
Salt to taste
Pepper to taste
8 oz Mozzarella cheese, grated

Put a pizza stone on the lowest rack of the oven. Preheat to 400'F.
(If you use a metal pan instead, do not preheat the pan.) Toss the
vegetables with oil and vinegar. Cover 2 12" pizza shells with the
cheese (leaving a 1/4" rim); sprinkle the vegetable mixture over the
cheese. Slide the pizzas onto the pizza stone. Bake for 15 minutes,
or until the crust is golden brown. MAKES 2 MEDIUM PIZZAS, 8 SLICES
EACH.

Per slice: 177 calories, 21 grams carbohydrates, 6 grams protein, 1
gram fiber, 7.6 grams fat (2 grams saturated) 268 milligrams sodium.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip