1 (7-8-inch) whole grain pizza dough
1 tablespoon whole wheat flour
1 teaspoon olive oil
2 ounces tomato-artichoke pasta sauce
2 ounces sun-dried tomato bruschetta
2 ounces shredded mozzarella
2 ounces crumbled feta cheese
12 whole pitted Kalamata olives
8 sun-dried tomato halves
2 ounces shelled edamame
8 whole fresh basil leaves
Recipe and photo courtesy of Mooney Farms [2].
Whole grain pizza crust is available in the refrigerated or frozen section of the grocery store. It’s perfect for a quick weeknight dinner. This recipe uses sun-dried tomatoes along with artichoke tomato sauce to add an extra bite.
Links
[1] https://wholegrainscouncil.org/grain/wheat
[2] https://bellasunluci.com/