Stir-Fry Vegetable Pizza Recipe
Daily Value: 36%
|Folic Acid (B9)||480µg||120%|
|Fatty acids, total monounsaturated||3g||0%|
|Fatty acids, total polyunsaturated||4g||0%|
Exclusive from The Daily Meal
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.
- 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
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.
Recipe DetailsServings: 4
Special Designations: Vegetarian, Healthy