Stir-Fry Vegetable Pizza

Stir-Fry Vegetable Pizza
Staff Writer
Stir-Fry Vegetable Pizza
Pritikin Longevity Center and Spa
Stir-Fry Vegetable Pizza

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.

4
Servings
170
Calories Per Serving
Deliver Ingredients

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  Tablespoons  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.
 

Nutritional Facts

Total Fat
3g
4%
Sugar
4g
4%
Saturated Fat
2g
8%
Cholesterol
9mg
3%
Carbohydrate, by difference
33g
25%
Protein
5g
11%
Vitamin A, RAE
98µg
14%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
62µg
69%
Calcium, Ca
163mg
16%
Choline, total
7mg
2%
Fiber, total dietary
3g
12%
Folate, total
21µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
30mg
9%
Niacin
1mg
7%
Phosphorus, P
102mg
15%
Selenium, Se
4µg
7%
Sodium, Na
443mg
30%
Water
117g
4%
Zinc, Zn
1mg
13%

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.