Sun-Dried Tomato, Olive, Edamame, and Basil Pizza

Preheat the oven to 500°F.
Spread the olive oil in a 10-inch circle on a baking sheet. Roll out/stretch the dough to 10 inches using just enough of the ﬂour to make it not sticky. Place the dough over the olive oil on the baking sheet.
Mix the pasta sauce and bruschetta. Pour the mixture onto the center of the dough and spread outward in a circular motion with the back of a spoon or ladle, leaving ¼ -½ inch of crust dry. Evenly sprinkle the cheeses and olives over the sauce.
Bake 7-8 minutes or until the edges of the dough and cheese begin to brown. Remove the pizza and evenly sprinkle the sun-dried tomatoes and edamame. Bake 2-3 more minutes.
Remove, sprinkle the basil leaves, slice into eighths and serve.

Banner Image:

Mooney Pizza.jpg

Grain:

Wheat [1]

Ingredients:

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

Active time:

10 minutes

Yield:

6 servings

Nutrition:

Calories: 390, Total Fat: 20g, Saturated Fat: 5g, Sodium: 640mg, Carbohydrate: 41g, Fiber: 1g, Protein: 11g

Author:

Recipe and photo courtesy of Mooney Farms [2].

Diet:

Mediterranean DietVegetarian & Vegan Diet

Recipe tags:

Quick & Easy

Course:

Main dishes

Dietary choice:

Vegetarian

Rating:

Description:

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.