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Veggie Pizza

August 10, 2012

This was such a great little pizza!  I loved it! This really isn’t a “recipe” but just a great idea for a quick meal.  Use any veggies that you have in your frig – plus I added a little pineapple.  Delicious and very filling!

These are the ingredients that I used – spinach, pineapple, mushrooms, zucchini,  and cheese – although I forgot to add the cheese to the picture.  I used mozzarella, but any would do.

Preheat oven to 425 degrees.

I smeared 2 T. of pizza sauce on a Boboli pizza crust.

Then I added my chopped veggies and fruit.

Then I sprinkled the cheese on top.  Putting the cheese on the top, rather than the bottom, allows the cheese to melt down around the veggies and hold them in place.

Bake at 425 degrees for 8 – 10 minutes.

NOTE:  The first time I made this pizza, I baked it on a baking sheet.  The result was a more doughy bread-like crust.  The next time I made one, I put my pizza on a wire rack.  The result  was a crispier crust.  The instructions on the Boboli package say to just put it on the rack in your oven.  My oven has really wide spaces and I was afraid that I would lose my pizza so I used a flat wire rack as shown below.  I preferred the crispy crust.

Weight Watchers:  Of course it all depends on what you put on your pizza.  The Boboli crust is 10 points.  Contadina Pizza Squeeze sauce is 1 point per 1/4 cup.  I used half that (2 T.).  Mozzarella cheese – 2 points per 1/4 cup.

My pizza was 12.5 PointsPlus.

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