Beef-Mushroom Pizza

Beef-Mushroom Pizza

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From: Diabetic Living Magazine

This delicious dinner, ready in just 30 minutes, uses reserved beef and cooking juices from the Wine-Braised Beef Brisket recipe.

Ingredients 6 servings

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Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 (12 inch) whole-wheat Italian bread shell (Boboli®)
  • Reserved no-salt-added tomato paste from Wine-Braised Beef Brisket (see associated recipe)
  • Reserved beef and cooking juices from Wine-Braised Beef Brisket (see associated recipe)
  • 1 cup sliced fresh mushrooms
  • ½ cup chopped green sweet pepper
  • ¾ cup shredded reduced-fat mozzarella cheese (3 ounces)


  • Prep

  • Ready In

  1. Preheat oven to 425°F. Place bread shell on a large pizza pan or baking sheet lined with parchment paper; set aside. In a small bowl whisk together tomato paste and the reserved cooking juices from the Wine-Braised Beef Brisket. Chop the reserved beef.
  2. Spread tomato paste mixture over bread shell. Top with beef, mushrooms, sweet pepper and cheeses. Bake 12 to 15 minutes or until heated through and cheese is melted. Cut into 6 wedges to serve.

Nutrition information

  • Serving size: 1 wedge
  • Per serving: 282 calories; 8 g fat(4 g sat); 5 g fiber; 28 g carbohydrates; 25 g protein; 12 mcg folate; 34 mg cholesterol; 5 g sugars; 453 IU vitamin A; 15 mg vitamin C; 252 mg calcium; 3 mg iron; 478 mg sodium; 391 mg potassium
  • Nutrition Bonus: Calcium (25% daily value), Vitamin C (25% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2½ lean protein, 1½ starch, 1 vegetable, ½ fat

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