VEGETARIAN PIZZA Preparation time: 20 minutes (plus standing time) | Cooking time: 25 minutes 7g sachet (2 teaspoons) dried yeast 1/2 teaspoon sugar 1/2 cup warm water 1 1/2 cups all-purpose flour 1 teaspoon margarine 1/4 cup no-salt-added tomato paste 1/2 cup canned drained red kidney beans 1 small red onion, sliced thinly 1 small zucchini, sliced thinly 1 small red bell pepper, sliced thinly 4 baby mushrooms, sliced thinly 1/4 cup grated light mozzarella cheese 1 tablespoon grated parmesan cheese 1 tablespoon fresh basil leaves

Place yeast with sugar in large bowl; stir in the water. Cover; stand in warm place for about 10 minutes or until mixture is frothy.

Sift flour into large bowl; stir in yeast mixture and oil. Mix to a firm dough.

Turn dough onto floured surface; knead for about 5 minutes or until dough is smooth and elastic.

Return dough to bowl; cover. Stand in warm place for about 45 minutes or until doubled in size. Turn dough onto lightly floured surface; knead until smooth.

Roll dough large enough to lime 20cm pizza tray. Spread dough with paste; top with remaining ingredients, except basil. Bake in 350°F hot oven for about 25 minutes or until crust is crisp. Serve pizza with basil leaves sprinkled on top.

Serves 2.

Per serving: 7.9g fat; 580 calories.

STORE: Uncooked pizza can be prepared 3 hours ahead and refrigerated, covered.

The Healthy Heart Cookbook, The Australian Women's Weekly Cookbooks