Fresh Veggie Pizza

By beltranm

one 12-inch pizza
Stand: 10 minutes
Bake: 25 minutes
Prep: 30 minutes

Servings Per Recipe one 12-inch pizza, 6 servings
Calories 348
Total Fat (g) 14
Saturated Fat (g) 4
Cholesterol (mg) 18
Sodium (mg) 1026
Carbohydrate (g) 45
Fiber (g) 5
Protein (g) 17
Vitamin A (DV%) 0
Vitamin C (DV%) 78
Calcium (DV%) 16
Iron (DV%) 8
*Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 pound frozen whole wheat or white bread dough, thawed
• 2 medium zucchini and/or yellow summer squash, sliced
• 1 medium red, green or yellow sweet pepper, chopped
• 1 tablespoon olive oil or cooking oil
• 1-1/2 cups sliced fresh mushrooms
• 2 green onions, sliced (1/4 cup)
• 2 plum tomatoes, sliced
• 1 8-ounce can pizza sauce
• 1/2 cup coarsely chopped pitted green and/or black olives
• 1 cup shredded mozzarella, provolone or Monterey Jack cheese (4 ounces)
• 1/4 cup grated Parmesan or Romano cheese

Details

Servings 6
Preparation time 25mins
Cooking time 55mins
Adapted from midwestliving.com

Preparation

Step 1

1. Preheat oven to 425 degree F. For dough: Place thawed bread dough on lightly floured surface and let rest 10 minutes. Roll into a 12-inch round on a lightly floured surface, building up edges slightly. (Be careful not to stretch too far; however if a hole appears, you can pinch it back together with your fingers.) Transfer pizza circle to a greased baking sheet. Using the tines of a fork, prick dough over entire surface. Bake about 8 minutes or until set but not browned.

2. Meanwhile, for veggies in a large skillet, cook and stir zucchini or squash and sweet pepper in hot oil for 3 minutes or until crisp-tender. Add mushrooms and onions. Cook and stir 2 minutes more or until just tender. Remove from heat. Stir in tomatoes.

3. Spread pizza sauce on hot crust to within 1 inch of edge. Using a slotted spoon, spoon zucchini mixture over sauce. Top with olives. Sprinkle with mozzarella and Parmesan. Bake about 15 minutes more or until crust is golden brown and cheese is melted.