Molly McButter®

Cheese Veggie Pizza

• 1 Tbsp. (15mL) canola oil

• 1/2 tsp (2.5mL) red pepper flakes

• 1 large white onion, chopped

• 1 large green pepper, seeded, de-veined and chopped

• 1 medium yellow squash, chopped

• 1 cup (240mL) broccoli florets

• Boboli 10 ounce Thin Pizza Crust

• 4 Tbsp. (60mL) Molly McButter® Natural Cheese Flavor Sprinkles, divided

• 1 cup (240mL) low-fat marinara sauce

1. Preheat oven to 375°F (190°C).

2. In a large non-stick stick skillet, heat the canola oil and red pepper flakes.

3. Add the onion, pepper and squash and sautee until they begin to soften, about 5 minutes.

4. Toss in the broccoli florets and cook for another 2 minutes. Remove from heat.

5. Place the Boboli on a non-stick baking sheet and sprinkle evenly with 2 Tbsp. Molly McButter® Natural Cheese Flavor.

6. Spoon the marinara sauce over the cheesed dough.

7. Pour on the sautéed vegetables arranging them evenly on top of the sauce.

8. Sprinkle 2 more Tbsp. Molly McButter® Natural Cheese Flavor over the vegetable mixture.

9. Bake for 15 - 18 minutes until the edges of the crust are golden brown. Remove from oven. Serve immediately.

Nutritional Information Per Serving
Actual Serving Size: 8.8 ounces (250.7 g)

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