California Salad Pizzas
|Tomato sauce||8 Ounce (No-Salt-Added)|
|Dried basil||1⁄2 Teaspoon, crushed|
|Dried whole oregano||1⁄2 Teaspoon, crushed|
|Dried marjoram||1⁄2 Teaspoon, crushed|
|Garlic powder||1⁄4 Teaspoon|
|Low fat cottage cheese||3⁄4 Cup (12 tbs)|
|Whole wheat english muffins||5 , split|
|Sweet red pepper||1 , seeded, thinly sliced|
|Sliced mushrooms||3⁄4 Cup (12 tbs)|
|Part skim mozzarella cheese||2 Ounce (1/2 Cup)|
|Shredded spinach||1 Cup (16 tbs) (Fresh)|
|Tomato||1 Medium, diced|
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 425Â° 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.