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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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âA thoughtful granddaughter gave me the recipe for this wonderful pizza. It's delicious down to its whole wheat crust. One bite and I'm in veggie heaven!â âAgnes Ward, Stratford, Ontario Ingredients:
2 cups sliced fresh mushrooms |
1 cup fresh broccoli florets, chopped |
3/4 cup thinly sliced zucchini |
1/2 cup julienned sweet yellow pepper |
1/2 cup julienned sweet red pepper |
1 small red onion, thinly sliced and separated into rings |
1 tablespoon prepared pesto |
1 prebaked 12-inch thin whole wheat pizza crust |
1/3 cup pizza sauce |
2 tablespoons grated romano or parmesan cheese |
1/4 cup sliced ripe olives |
1/2 cup crumbled reduced-fat feta cheese |
1/2 cup shredded part-skim mozzarella cheese |
Directions:
1. In a large nonstick skillet coated with cooking spray, saute the mushrooms, broccoli, zucchini, peppers and onion until tender. Remove from the heat; stir in pesto.
2. Place crust on a 12-in. pizza pan; spread with pizza sauce. Sprinkle with Romano cheese; top with vegetable mixture and olives. Sprinkle with feta and mozzarella.
3. Bake at 450° for 8-12 minutes or until crust is lightly browned and mozzarella is melted. Yield: 6 slices.
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