Four-Veggie Pizza(Flat Belly Diet Recipe)

• 1 Boboli whole wheat pizza crust, we used Boboli (12-inch diameter)
• 1/4 cup sun-dried tomato pesto (MUFA)
• 1 zucchini, sliced (1 c)
• 1 orange bell peppers (about 1 c) or 1 yellow bell pepper, cut into thin strips (about 1 c)
• 1 cup cremini mushrooms or 1 cup fresh button mushrooms, sliced
• 1/2 red onion, thinly sliced (1/2 c)
• 2 teaspoons olive oil
• 2 ounces mozzarella cheese, thinly sliced
• 2 tablespoons parmesan cheese, grated
• 3/4 cup grape tomatoes or 3/4 cup cherry tomatoes, quartered
• 1/2 cup fresh basil leaf, thinly sliced

1. Preheat oven to 425u0b0F Put crust on baking sheet or pizza pan. Spread crust with pesto.
2. 2. Toss zucchini, pepper, mushrooms, and onion with oil. Place in medium skillet over medium-high heat and saute until veggies are soft and excess liquid has evaporated, about 6 to 8 minutes.
3. 3. Top crust evenly with cheeses. Arrange sauteed vegetables over cheese and top with tomatoes. Bake 18 to 20 minutes until crust is baked through and slightly crisp. Sprinkle with basil. Let stand a few minutes before cutting into quarters.
4. Nutritional info per serving (1/4 pizza) 301 cal, 16 g pro, 42 g carb, 7 g fiber, 11 g fat, 3 g sat fat, 10 mg chol, 600 mg sodium*.

whole wheat pizza crust, tomato pesto, zucchini, orange bell peppers, cremini mushrooms, red onion, olive oil, mozzarella cheese, parmesan cheese, grape tomatoes, fresh basil leaf

Taken from www.food.com/recipe/four-veggie-pizza-flat-belly-diet-recipe-386581 (may not work)