California Salad Pizzas Recipe
Ingredients
1 (8-ounce) can no-salt-added tomato sauce
1/2 teaspoon dried whole basil, crushed
1/2 teaspoon dried whole oregano, crushed
1/2 teaspoon dried whole marjoram, crushed
1/4 teaspoon garlic powder
3/4 cup low-fat cottage cheese
5 whole wheat English muffins, split
1 sweet red pepper, seeded and thinly sliced
3/4 cup sliced fresh mushrooms
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1 cup shredded fresh spinach
1 medium tomato, diced
Directions
Combine first 5 ingredients in a small bowl; stir well, and set aside.
Process cottage cheese in container of an electric blender or food processor until pureed.
Spread pureed cheese over each muffin half; top with tomato sauce mixture.
Arrange pepper slices, mushrooms, and cheese on top of tomato sauce.
Bake at 425° for 8 minutes or until cheese melts and pizzas are thoroughly heated.
Place pizzas on individual serving plates.
Top with shredded spinach and diced tomato.
Serve warm.
Process cottage cheese in container of an electric blender or food processor until pureed.
Spread pureed cheese over each muffin half; top with tomato sauce mixture.
Arrange pepper slices, mushrooms, and cheese on top of tomato sauce.
Bake at 425° for 8 minutes or until cheese melts and pizzas are thoroughly heated.
Place pizzas on individual serving plates.
Top with shredded spinach and diced tomato.
Serve warm.
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