INGREDIENTS:
- Whole Wheat Pizza Dough
- 1 can (Unico Garlic & Basil) Pizza Sauce, 213ml / 7.5 fl. oz.
- 1/2 tbsp. Olive Oil
- Black Pepper to taste (NOT in nutritional calculations!)
- 55g Onions, chopped
- 185g Red Bell Peppers, chopped
- 6 cloves Garlic, chopped
- 165g Mushrooms, sliced
- 140g Spinach, fresh, torn
- 175g Red Ripe Tomatoes, seeded and chopped
- 170g Black Olives, sliced
- 120g Feta Cheese, crumbled
- 200g (2 cups) Mozzarella Cheese, shredded
- 1 tbsp. Canola Oil (for coating the cookie sheet before baking!)
DIRECTIONS
- Pre-heat oven (375F).
- Using a large skillet or wok (I prefer the wok), sautee all the vegetables for a few minutes(except the spinach and tomatoes) in the 1/2 tbsp. of olive oil with a bit of black pepper.
- Add the tomatoes and spinach, and sautee for a minute or two more, or until the spinach wilts and shrinks down a bit. Remove vegetables from the heat.
- Roll the pizza dough out onto a large, OILED cookie sheet.
- Spread the can of pizza sauce on the prepared pizza dough.
- Add a bit of the shredded mozzarella cheese to the prepared crust.
- Evenly spread the sauteed vegetables over the crust.
- Spread the black olives over the crust.
- Crubmle the Feta cheese evenly over the crust.
- Top with the remaining mozzarella cheese.
- Bake in the pre-heated oven for 11 - 13 minutes.
- Remove from oven, let stand a few minutes, and slice into 16 equal pieces.
Number of Servings: 16
