Stir-Fry Vegetable Pizza

Stir-Fry Vegetable Pizza
2.3 from 3 ratings
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 tablespoon chopped fresh basil
  1. Preheat the oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.