Prep time: 30 minutes

Makes:   4 Servings 

Dive into mounds of luscious vegetables smothered over a whole wheat crust, artfully seasoned with olive oil-herb blend, including basil and garlic. Serve with a side salad and simple home-made vinaigrette.

Ingredients

2 tablespoons salt-free Tomato Basil Garlic Seasoning Blend
2 tablespoons olive oil
1 12-inch, whole-wheat pizza crust, thin, pre-baked
  cooking spray
4 Roma tomatoes (thinly sliced)
1 1⁄2 cups crimini mushrooms (sliced)
2 cups baby spinach
1⁄2 cup thinly sliced red onion
3⁄4 cup shredded fat-free mozzarella cheese

Directions

1. Place rack in center of oven and preheat oven to 400 °F.

2. In a small bowl, mix Tomato Basil Garlic Seasoning Blend with olive oil.

3. Place pizza crust on pizza pan. Brush pizza dough with olive oil blend, reserve remainder.

4. In a large mixing bowl, gently toss vegetables and remaining olive oil blend.

5. Spread coated vegetables evenly over pizza dough, leaving about 1/2-inch border around the edges. Top vegetables with shredded cheese.

6. Bake 10 minutes, until cheese is melted.

Notes

Serving Suggestions: Serve with a side salad and a glass of juice.

Ideas for a Side Salad: Spinach, Tomato Slices and Vinaigrette (made with 2 tbsp olive oil, 1 tbsp vinegar, 1 tsp lemon juice, 1/2 tsp sugar, and 1 tbsp low-sodium seasoning blend)

Source: Produce for Better Health Foundation

Each serving provides:

Calories 300 

Total Fat 17 g

Saturated Fat 3 g

Cholesterol 5 mg

Sodium 300 mg

Total Carbohydrate 42 g

Dietary Fiber 8 g

Total Sugars 0 g

Added Sugars included 0 g

Protein 10 g

Vitamin D 0 mcg

Calcium 200 mg

Iron 3 mg

Potassium 430 mg