Using premade pizza crusts means this dinner can be on the table in just 30 minutes. The vegetable sauce is prepared on the stove and the pizzas are finished up quickly on the grill. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a covered medium saucepan, cook corn in a small amount of boiling water for 2 minutes. Add green beans; cook about 5 minutes more or until vegetables are crisp-tender; drain. Rinse with cold water; drain again.

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  • In a medium bowl, combine corn mixture, arugula and sweet pepper. For vinaigrette, in a small screw-top jar combine lemon juice, oil, salt and ground pepper. Cover and shake well.

  • Spread Whole-Wheat Individual Pizza Crusts with pizza sauce; sprinkle with cheese. For a charcoal or gas grill, place pizzas on the grill rack directly over low heat. Cover and grill 2 to 3 minutes or until heated through and cheese is melted. Remove from grill. Top with vegetable mixture and drizzle with vinaigrette.

Nutrition Facts

210 calories; 7.3 g total fat; 3.3 g saturated fat; 19 mg cholesterol; 356 mg sodium. 259 mg potassium; 26.3 g carbohydrates; 3.2 g fiber; 3 g sugar; 11.3 g protein; 713 IU vitamin a iu; 17 mg vitamin c; 60 mcg folate; 249 mg calcium; 2 mg iron; 46 mg magnesium;