Chili Bruschetta Pizza

• 1 unbaked (12 inch), whole-wheat or traditional pizza crust
• 2 tablespoons olive oil
• 1 can (15 ounces) vegetarian chili*
• 1/3 cup chopped, sun-dried tomatoes
• 1/3 cup shredded, part-skim mozzarella cheese
• 3 tablespoons shredded Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 can (4 ounces) sliced black olives, optional
• 1/4 cup fresh basil leaves

1. Preparation Time: Approximately 5 minutes
2. Cook Time: Approximately 20 minutes
3. Preparation:
4. Heat oven to 425u0b0F. Put pizza crust on a baking sheet or pizza pan. Brush olive oil evenly over crust. Spread chili and tomatoes on top. Combine mozzarella, Parmesan, garlic, oregano and black olives, if desired; sprinkle over pizza. Bake 15 to 20 minutes until golden brown. Garnish with basil.
5. *If chili needs thickening, simmer until the desired consistency is reached. Other varieties of chili may be substituted for vegetarian chili, such as no-bean chili or turkey chili (with consequent changes to the nutrition information).
6. Servings: 5
7. Nutritional Information Per Serving: Calories 310; Total fat 11g; Saturated fat 2.5g; Cholesterol 5mg; Sodium 720mg; Carbohydrate 43g; Fiber 8g; Protein 14g; Vitamin A 20%DV*; Vitamin C 6%DV*; Calcium 20%DV; Iron 20%DV
8. *Daily Value

crust, olive oil, vegetarian chili, tomatoes, mozzarella cheese, parmesan cheese, garlic, oregano, black olives, fresh basil

Taken from www.epicurious.com/recipes/member/views/chili-bruschetta-pizza-50071156 (may not work)