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Stuffed With Veggies Whole Wheat Pizza

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“Oh wow...Do I LOVE veggies on my pizza. love love.”
READY IN:
30mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

  • 1 lb cut-up assorted fresh vegetable (such as spinach, broccoli, zucchini, bell peppers, and onions)
  • 2 garlic cloves, minced
  • salt and pepper, to taste
  • 1 cup marinara sauce
  • 2 tablespoons olive tapenade
  • 2 tablespoons sun-dried tomatoes, bits
  • 1 (12 inch) thin crust Boboli whole wheat pizza crust
  • 12 cup finely shredded part-skim mozzarella cheese

Directions

  1. Heat oven to 425 degrees.
  2. Heat large nonstick skillet over medium-high heat until hot; coat with cooking spray.
  3. Add vegetables and garlic; stir-fry 2 to 5 minutes or until veggies are tender-crisp.
  4. Season with salt and pepper.
  5. In bowl, mix marinara sauce, relish, and tomato bits. Spread over crust; top with veggies and cheese.
  6. Bake pizza directly on oven rack 10 to 15 minutes or until crust is golden brown.

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