Pile'a Veggies Pizza
Yield: 9 Servings  VG, SoF, EF

2 Prepared 9-inch deep-dish whole-wheat -- pizza crusts 1 lb Cut-up fresh vegetables -- (julienne carrots, red and yellow bell -- peppers, red onion rings, cauliflower -- florets, broccoli buds) 2 ts Olive oil 1/4 c Water

3 lg Cloves garlic, minced 2 c Plain tomato sauce Salt and coarse-ground black pepper 1 tb Fresh basil leaves (or 1 tsp dried) 1 tb Fresh oregano leaves (or 1 tsp dried) 2 c Shredded skim-milk mozzarella -- cheese 4 tb Grated Parmesan cheese

Preheat oven to 425 degrees F. Have crusts ready to fill. Combine the vegetables with the oil, water, and garlic in a nonstick skillet over medium-low heat. Cook, uncovered, stirring occasionally, until water evaporates (about 5 minutes). Spoon tomato sauce over crusts. Arrange vegetables evenly over sauce. Season to taste with salt and pepper and sprinkle with herbs. Top with the cheeses. Bake on bottom shelf of oven for 20 to 25 minutes. Makes two 9-inch deep-dish pizzas.

Summer 2000 Vegetarian Page
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