Excelerate Illinois

Herbed Garden Pizza

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 homemade vinaigrette.

Preparation Time: 30 minutes

Serves: 4

Ingredients

2 tbsp. salt-free Tomato Basil Garlic Seasoning Blend

2 tbsp. 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

Side Salad Ingredients

Spinach

Tomato slices

Vinaigrette made with 2 tbsp. olive oil, 1 tbsp vinegar, 1 tsp lemon juice, ½ tsp sugar, and 1 tbsp low-sodium seasoning blend.

Preparation

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 a 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 ½ inch border around the edges

6. Top vegetables with shredded cheese

7. Bake 10 minutes, until cheese is melted.

Serving Suggestion

Serve with a side salad and an 8 oz. glass of 100% grape juice.

Food Group Amounts: ½ cup dairy, 1 cup vegetables, 2 ½ oz grains
Recipe submitted by Produce for Better Health Foundation.