2 prepared 9-inch deep-dish whole-whe; at crusts
1 lb cut-up fresh vegetables (broccoli b; uds,
1 cauliflower florets, red and yellow; bell pepper
1 rings, sliced red onion, julienne c; arrots)
2 teaspoon olive oil
1/4 cup water
3 large cloves garlic, minced
2 cup plain tomato sauce
1 salt and coarse-ground black pepper
1 tablespoon fresh basil leaves (or 1 teaspoon d; ried)
1 tablespoon fresh oregano leaves (or 1 teaspoon; dried)
2 cup shredded skim-milk mozzarella chees; e
4 tablespoon grated parmesan cheese
Preheat oven to 425 degrees F. Have crusts ready to fill. Combine the vegetables with the oil, water, and garlic in a nonstick skillet over medium-low heat. Cook, uncovered, stirring occasionally, until water evaporates, about 5 minutes. Spoon tomato sauce over crusts. Arrange vegetables evenly over sauce. Season to taste with salt and pepper and sprinkle with herbs. Top with the cheeses. Bake on bottom shelf of oven for 20 to 25 minutes.
Makes two 9-inch deep-dish pizzas.
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