Ingredients

　　1/2 cup instant plain polenta

　　1/2 tsp salt

　　1/2 cup thinly sliced onion

　　1/4 cup diced red and/or green bell pepper

　　2 tsp olive oil

　　1/2 cup prepared marinara sauce

　　10 slices reduced-fat pepperoni

　　1/3 cup seeded and diced tomato

　　1/4 tsp dried oregano

　　1/2 cup shredded reduced-fat (part skim) mozzarella

　　Preheat oven to 450°F. For crust, bring 2 1/4 cups water to a boil. Whisk in polenta and salt. Reduce heat and whisk 3 to 5 minutes or until thick. Pour into a 9" pie plate or cake tin, cover with plastic wrap and put in fridge to chill to room temperature. Meanwhile, sauté onion and pepper with oil in a nonstick skillet until onion is soft, about 2 minutes. Pour marinara sauce over crust. Add onion, pepper, pepperoni, tomato, and oregano; salt and pepper to taste. Bake 8 to 10 minutes. Sprinkle cheese on top and cook 2 more minutes or until cheese melts. Cut into 6 slices; serve immediately.

Nutrition Per Serving

　　3 g fat (1 g saturated fat)

　　13 g carbohydrates

　　5 g protein

　　#### Nutritional analysis provided by Self