Fresh Veggie Pizza with Whole Wheat Crust

By PamCallan

Ingredients

• 1 lb. frozen whole wheat dough, thawed
• 2 medium zucchini or yellow squash, sliced
• 1 medium bell pepper (red, yellow or green), chopped
• 1 Tbsp. olive oil
• 1 1/2 cups fresh mushrooms, sliced
• 2 green onions, sliced (1/4 cup)
• 2 vine-ripe tomatoes, sliced
• 1 (8 oz) can pizza sauce
• 1/2 cup coarsely chopped ripe olives
• 3/4 cup (4 oz.) shredded low fat cheese (mozzarella or provolone)
• 1/4 cup grated Parmesan cheese

Details

Servings 6

Preparation

Step 1

Preheat oven to 425* F. Place thawed bread dough on a lightly floured surface and let rest for 15 minutes. Roll into a 12-inch circle, building up edges slightly. Transfer the dough circle to a baking sheet or pizza stone coated with nonstick cooking spray. Using a fork, prick dough over entire surface. Bake until set, but not browned; about 8 minutes.
Heat olive oil in large sauté pan, add squash and bell pepper, and cook until crisp-tender; about 3 minutes. Add mushrooms and onions. Cook additional 2 minutes, then remove from heat.
Spread pizza sauce on hot crust to within 1-inch of edge. Sprinkle shredded mozzarella cheese evenly over sauce. Using a slotted spoon, spread vegetable mixture over cheese, and top with sliced tomatoes and chopped olives. Sprinkle with Parmesan cheese. Bake about 15 minutes more or until crust is golden brown and cheese is melted.