‘Who doesn’t love Pizza, but the calories in the slices are a little less then favorable for out waist, so here is a recipe that my mother made using my Fit Cuisine Whole Wheat Pizza Crust. To get the recipe for the yummy crust you can purchase the book on Amazon or Barnes and Noble.’ ~Francesca Pucher
- 1 Whole Wheat Pizza Dough
- 1-2 Cup of low moisture Shredded Mozzarella
- 1 Large Portobella Mushroom (chopped)
- 1 Asparagus Spear diced
- 3 Large Vine Ripe Tomato sliced
- 1 tsp basil
- 1 tsp olive oil
Preheat oven with your pizza stone to 425 degrees. Prep your pizza dough, that has already been risen and made. Shape your pie according to your desired size (square or round). Brush it with your olive oil, and sprinkle with a little cheese; start to place your vegetables, and countinue to layer the cheese. Complete till everything is on the pie….remember this is a non- tomato sauce pie; all we have are vegetables and cheese. Sprinkle with your basil, and place in the oven on top of your stone. Let it cook for 20 minutes, remove from oven letting it cool for a few and serve.
If you are not a fan of these vegetables use whatever you like…this is great for kids to get involved in and even create there own pie. Or you can make these into little appetizers for parties, and gatherings. Either way you can’t go wrong with this pizza.