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Whole Wheat Pizza

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Für  pound fresh stir-fry vegetables such as asparagus, broccoli, cauliflower, mushrooms, multicolored bell peppers, red and white onions, and zucchini, cut up
  • 1   pound fresh stir-fry vegetables such as asparagus, broccoli, cauliflower, mushrooms, multicolored bell peppers, red and white onions, and zucchini, cut up  
  • 2   garlic cloves, minced  
  •     Salt freshly ground black pepper (optional) 
  • 1   cup pizza sauce or tomato sauce  
  • 2   tablespoons olive relish or tapenade  
  • 2   tablespoons sundried-tomato bits  
  •     One 12-inch or 10-ounce prepared thin whole wheat pizza crust 
  • 1/2   cup finely shredded part-skim mozzarella cheese (2 ounces) 

Zubereitung

0 Minuten
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1.
Heat oven to 425°F. Heat a large nonstick skillet over medium-high heat until hot; coat with cooking spray. Add vegatebles and garlic; stir-fry (really sauté) 2 to 5 minutes, or until vegetables are crisp-tender.
2.
Season to taste with salt and pepper if desired. Combine pizza sauce, olive relish, and sundried-tomato bits. Spread over pizza crust; top with cooked vegetables and cheese. Bake pizza directly on oven rack 10 to 15 minutes, or until crust is golden brown and cheese is melted.
3.
Cut pizza into 8 wedges.
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