Sun-Dried Tomato, Olive, Edamame, and Basil Pizza
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.
Filed Under: Mediterranean Diet, Vegetarian & Vegan Diet, Main dishes, Vegetarian, Wheat, Quick & Easy
Active time
10 minutesTotal time
25 minutesYield
6 servingsNutrition
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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
Instructions
- 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.
Recipe and photo courtesy of Mooney Farms.
Nutrition
Calories: 390Total Fat: 20g
Saturated Fat: 5g
Sodium: 640mg
Carbohydrate: 41g
Fiber: 1g
Protein: 11g
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