Belly-Off Pizza with the Works

It's Pizza Time!  We were excited about this one.  It turned out really good.  We did make some modifications.  Surprisingly, the grocery store does not carry the whole wheat pizza crust, so we had some bagels in the freezer so we used those.  We have been known to crank out a wicked pizza bagel, but they are usually loaded with cheese and spaghetti sauce.  Not too healthy.  So we liked this healthier version.  I think we even liked it better!  We sliced the bagels really thin (kind of like the bagel thins at the store) and just used tomato paste as the sauce, because we didn't want to splurge on the pesto.  Also, no mushrooms! 

This was really good, the veggies were very yummy and to be honest it was better without a ton of cheese.  I know that sounds crazy, but I didn't missed the drippy gooey cheese at all.  There was so much other good stuff on these already!

• 1 whole-wheat pizza crust
• 1/4 cup sun-dried tomato pesto
• 1 small zucchini, sliced
• 1 cup thinly sliced orange and yellow bell peppers
• 1 cup sliced fresh mushrooms
• 1/2 cup thinly sliced red onion
• 2 teaspoons olive oil
• 2 ounces fresh mozzarella cheese, thinly sliced
• 2 tablespoons grated Parmesan cheese
• 3/4 cup sun-dried tomatoes
• 1/2 cup thinly sliced fresh basil leaves

Directions

1.

Preheat the oven to 425°F. Place the crust on a baking sheet.

2.

Spread the crust with the pesto.

3.

Toss the zucchini, peppers, mushrooms, and onion with oil.

4.

Place the vegetables in a medium skillet over medium-high heat and saute in the oil until the vegetables are soft and any excess liquid has evaporated, about 6 to 8 minutes.

5.

Top the crust evenly with the cheeses. Arrange the sauteed vegetables over the cheese and top with the sun-dried tomatoes. Bake 18 to 20 minutes, until the crust is baked through and crisp.

6.

Sprinkle with the basil leaves. Let stand a few minutes before cutting into quarters