2.333335
3 ratings

Stir-Fry Vegetable Pizza

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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.

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
Servings4
Calories Per Serving248
Total Fat5g7%
Sugar6gN/A
Saturated2g8%
Cholesterol6mg2%
Protein10g20%
Carbs45g15%
Vitamin A202µg22%
Vitamin B60.6mg28.2%
Vitamin C147mg100%
Vitamin E3mg14%
Vitamin K18µg22%
Calcium92mg9%
Fiber8g32%
Folate (food)82µgN/A
Folate equivalent (total)82µg20%
Iron3mg18%
Magnesium73mg18%
Monounsaturated1gN/A
Niacin (B3)3mg17%
Phosphorus196mg28%
Polyunsaturated1gN/A
Potassium468mg13%
Riboflavin (B2)0.2mg11.5%
Sodium484mg20%
Thiamin (B1)0.3mg20.3%
Zinc2mg11%