The reason this home made variety of the popular dish is healthy is because of the low salt pizza sauce/spread, you control the amount of cheese that goes on the pizza and this is an excellent way to get your daily portion of veggies as well!
Ingredients:
Basil Pesto or Sun Dried Tomato Pesto 1/2 cup
Whole wheat pizza crust Store Bought
Part Skim Low Moisture Mozzarella 1 cup
Frozen Veggies 1 cup
Spinach- shredded 1 cup
Extra Virgin Olive Oil (EVOO) 3 tsp
Salt, red pepper flakes to taste
Method:
1. Pre-heat oven to 400 degrees
2. Baste the top and bottom of the pizza crust with EVOO.
3. Use the basting brush to spread the pesto sauce evenly on to the top side of the pizza crust.
4. Sprinkle about 1/2 cup of part skim mozzarella onto the pizza crust.
5. Spread out the veggies and shredded spinach on top of the cheese
6. Sprinkle some salt, red pepper flakes (optional) and the rest of the mozzarella cheese on top of the veggies
7. Bake in the oven for about 15 minutes, while constantly keeping an eye to make sure it does not overcook or burn.
8. Remove it from the oven and let it cool for about 2-3 minutes. Use a pizza cutter and cut it into 6-8 pieces and serve.
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