Stir-Fry Vegetable Pizza

Name: Stir-Fry Vegetable Pizza
Ingredients: 2 -3 teaspoons sesame seed, olive, or canola oil; 1 pound assorted vegetables, such as onions, mushrooms and bell peppers, cut into long, thin strips; 1 teaspoon dried oregano; 1 teaspoon chopped garlic; 1 teaspoon dried basil; four 6-inch whole-wheat pizza crusts or 4 whole-wheat pita bread rounds; 1/2 cup low-sodium, low-sugar tomato sauce; 1/4 cup fat-free, shredded mozzarella cheese; 2 tablespoon chopped fresh basil

Anthony Stewart|April 20, 2012 2:55 pm EST

2.3 (3 ratings)

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Chef Anthony Stewart focuses on creating healthy yet delicious meals at Pritikin Longevity Center and Spa, located in Miami, and this easy stir-fry vegetable pizza is sure to refresh and rejuvenate. Feel free to use whatever vegetables you like. For a "meatier" pizza, add cut-up chicken, tofu, fish, or seafood while sautéing the vegetables.

Servings

4

Ingredients

2 -3 teaspoons sesame seed, olive, or canola oil
1 pound assorted vegetables, such as onions, mushrooms and bell peppers, cut into long, thin strips
1 teaspoon dried oregano
1 teaspoon chopped garlic
1 teaspoon dried basil
four 6-inch whole-wheat pizza crusts or 4 whole-wheat pita bread rounds
1/2 cup low-sodium, low-sugar tomato sauce
1/4 cup fat-free, shredded mozzarella cheese
2 tablespoon chopped fresh basil

Directions

Preheat the oven to 400 degrees.
Heat the oil in a large skillet over medium heat. Add the vegetables, oregano, garlic, and dried basil. Sauté until the vegetables start to soften, about 3-4 minutes. Remove from the heat and set aside.
Place the pizza crusts on a nonstick baking sheet. Pour equal amounts of tomato sauce in the center of each crust. Using the back of a serving spoon, spread the sauce evenly, using a circular motion.
Divide the sautéed vegetables into 4 equal parts and spread over each crust. Sprinkle with cheese and fresh basil, and bake until the crust is crispy around the edges, about 8 minutes.