California Vegetable Pizza
Yield
6 servingsPrep
20 minCook
15 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ball |
pizza dough
whole wheat |
* |
| ½ | cup |
pizza sauce
|
|
| ½ | cup |
broccoli florets
lightly steamed |
|
| ½ | cup |
artichoke hearts
|
*
|
| ¼ | cup |
olives
sliced |
*
|
| 1 | each |
tomatoes
sliced |
|
| 6 | each |
green bell peppers
rings |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ball |
pizza dough
whole wheat |
* |
| 118 | ml |
pizza sauce
|
|
| 118 | ml |
broccoli florets
lightly steamed |
|
| 118 | ml |
artichoke hearts
|
*
|
| 59 | ml |
olives
sliced |
*
|
| 1 | each |
tomatoes
sliced |
|
| 6 | each |
green bell peppers
rings |
|
Directions
Preat oven to 500 degrees F and oil a 12 inch pizza pan.
Place dough on a lightly floured surface and press to flatten.
Lightly roll out dough into a 12 inch circle, place on pizza pan and pinch the edge to form a rim.
Spread the sauce on the dough to within 1inch of the rim and arrange the vegetables on the sauce, ending with the tomatoes and peppers.
Bake until the crust is brown and crisp, about 15 minutes.
Remove from oven and let cool for 5 minutes.
Slice and serve hot.
