Bone Building Recipe of the Month
1 small onion, chopped
1/2 cup boiling water
1/4 cup instant potato flakes
1 cup all-purpose flour
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
1/2 cup chopped green pepper
6 plum tomatoes, sliced
1 cup (4 ounces) shredded part-skim mozzarella cheese
2 tablespoons sliced ripe olives
1/4 teaspoon dried basil
Melt the margarine in a nonstick skillet over medium heat. Add the chopped onion and sauté until tender. In a medium bowl, combine the boiling water and potato flakes; let it stand for 1 to 2 minutes or until the water is absorbed. Stir the mixture lightly with a fork. In a separate bowl, mix the flour, cumin, salt, and pepper. Add the sautéed onion and potato mixture to the flour mixture; stir to form a soft dough. Pat the dough into a 9-inch round on a baking sheet coated with cooking spray. Arrange the chopped green pepper and half of the sliced tomatoes on top of the dough. Sprinkle with cheese, olives, the remaining tomato slices, and basil. Bake at 400o for 20 minutes or until the crust is golden brown.
Yield: 4 servings
Per serving:
| Calories | 249 | |
| Protein (gr) | 13 | |
| Carbohydrate (gr) | 34 | |
| Fiber (gr) | 3 | |
| Fat (gr) | 7 | |
| Saturated fat (gr) | 3 | |
| Cholesterol (mg) | 15 | |
| Sodium (mg) | 355 |
200 milligrams of calcium