Whole Wheat Pizza

Name: Whole Wheat Pizza
Yield: 1 pound fresh stir-fry vegetables such as asparagus, broccoli, cauliflower, mushrooms, multicolored bell peppers, red and white onions, and zucchini, cut up
Ingredients: 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)

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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
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

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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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Foto: Bonanni, Florian

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