Stir-Fry Vegetable Pizza

Staff Writer
Stir-Fry Vegetable Pizza
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
248
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.
 

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.

Nutritional Facts

Total Fat
5g
7%
Sugar
6g
N/A
Saturated Fat
2g
8%
Cholesterol
6mg
2%
Protein
10g
20%
Carbs
45g
15%
Vitamin A
202µg
22%
Vitamin B6
0.6mg
28.2%
Vitamin C
147mg
100%
Vitamin E
3mg
14%
Vitamin K
18µg
22%
Calcium
92mg
9%
Fiber
8g
32%
Folate (food)
82µg
N/A
Folate equivalent (total)
82µg
20%
Iron
3mg
18%
Magnesium
73mg
18%
Monounsaturated
1g
N/A
Niacin (B3)
3mg
17%
Phosphorus
196mg
28%
Polyunsaturated
1g
N/A
Potassium
468mg
13%
Riboflavin (B2)
0.2mg
11.5%
Sodium
484mg
20%
Thiamin (B1)
0.3mg
20.3%
Zinc
2mg
11%