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Stuffed Whole-Wheat Pizza
Nb persons: 3
Yield: 2 slices
Preparation time:
Total time:
Source: Real Age
Cooking oil spray | |
1 pound cut up fresh vegetables, | |
1 pound | fresh vegetables, such as asparagus, broccoli, cauliflower, mushrooms, bell peppers, red and white onions, zucchini |
2 | garlic cloves, minced |
Salt and freshly ground black pepper (optional) | |
1 cup | pizza sauce or tomato sauce |
1 (12-inch or 10-ounce) | prepared thin whole-wheat pizza crust |
1 cup (4 ounces) | finely shredded part skim mozzarella cheese |
Heat oven to 425F. Heat a large nonstick skillet over medium-high heat until hot; coat with cooking spray. Add vegetables and garlic; stir-fry 2 to 5 minutes or until vegetables are crisp-tender. Season to taste with salt and pepper, if desired. Combine pizza sauce, olive relish and sun-dried 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. Cut pizza into 8 wedges.
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