Summer is upon us! That means hot days, fun in the sun, and muggy evenings when you don’t want to spend a lot of time cooking. Here’s a quick dinner recipe I came up with for days just like that.
CRUNCHY VEGGIE PIZZA
Ingredients:
1 loaf French bread
1 avocado
1 orange bell pepper
1 Roma tomato
2 large white mushrooms
1 small head of broccoli
1/2 – 1 cup Marie’s Lite Creamy Ranch Dressing
1/2 – 1 cup shredded low-fat cheese (like mozzerella)
Directions:
- With a bread knife, slice the loaf of French bread in half lengthwise. Place on a cookie sheet cut side up, and slide into the oven to broil for 2-3 minutes (watch carefully so that it doesn’t burn).
- Remove from broiler and let cool while you prepare the veggies.
- Chop the bell pepper, tomato, mushrooms, and broccoli into smaller-than-bitesize pieces. Place all into one bowl and stir to combine.
- Cut open the avocado by slicing around the center lengthwise. Scoop out the insides into a small bowl, then mash.
- Spread the toasted French bread loaf with the ranch dressing. Next, spread each half of the loaf with half of the mashed avocado and top evenly with mixed veggies. (You don’t have to use all the veggies; just what you need. Save the rest to use in a salad tomorrow.)
- Sprinkle cheese evenly over each half and broil for about 3 minutes (watching carefully).
(Optional prep: Make the pizza as above, but skip the final broil.)
Serve with grapes and garlic bread sticks on the side. Enjoy!
