Garden-Fresh Alfredo Pizza

Prep Time: 15 Minutes • Start to Finish: 30 Minutes • Makes 8 servings

• 1 package (14 oz) prebaked original Italian pizza crust (11 inch)
• ½ cup refrigerated Alfredo pasta sauce (from 10-oz container)
• 1 plum (Roma) tomato, seeded, coarsely chopped
• ½ cup chopped yellow bell pepper
• 1 small zucchini, sliced (1 cup)
• 1 jar (4.5 oz) sliced mushrooms, drained
• ¼ cup chopped red onion
• ¼ cup chopped fresh basil
• 1½ cups shredded Italian cheese blend (6 oz)

1 Heat oven to 450°F. Place crust on 12-inch pizza pan or large cookie sheet. Spread Alfredo sauce over crust. Top with remaining ingredients.

2 Bake 10 to 14 minutes or until cheese is melted and crust is golden brown.

1 Serving: Calories 280; Total Fat 13g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 35mg; Sodium 470mg; Total Carbohydrate 31g (Dietary Fiber 2g); Protein 10g Exchanges: 1½ Starch, 1 Vegetable, ½ Medium-Fat Meat, 2 Fat Carbohydrate Choices: 2

Tip To quickly seed a tomato, cut it in half lengthwise and use a small spoon to scrape out the seeds from each half.