Using my whole wheat dough recipe, this vegetarian pizza is
full of flavor and healthy too - packed with lots of fresh vegetables. The thin
whole wheat crust is super crunchy when baked at the highest setting on your
oven. And while the pizza dough does contain 1 teaspoon of salt and 1
tablespoon of olive oil, the dough makes enough for two pizzas, and when you
considering that you can feed four people with this batch of dough, the amount
of salt and oil consumed is not bad.
Ingredients
(4 Servings)
- 2 medium Italian (plum) tomatoes, sliced thin
- 1 Jar marinated artichoke hearts
- 12 pitted Kalamata olives, sliced
- 4 garlic cloves, minced
- 8 oz low-fat mozzarella cheese, shredded
- Fresh basil leaves to garnish
- 1-2 tablespoons, Herbs de Provence, to taste
- 8 oz whole-grain pizza dough (Recipe HERE )
Preparation
· Pre-heat oven as high as it will go (500 degrees plus). This
step is VERY important so crank it up!
·
Roll the dough out as thin as you
can get it…I mean go thin!
·
Add the mozzarella to cover entire
pizza surface, leaving ½ inch outside border
·
Add the tomato to cover, leaving 1/2
inch outside border
·
Add the fresh garlic, olives and
artichokes, spreading evenly
·
Bake pizza for 5-6 minutes, turning
so that it browns evenly and cheese is bubbling! Careful not to burn it!
·
Immediately add the Herbs de
Provence and Basil.
Slice it up and enjoy!