Stuffed With Veggies Whole Wheat Pizza

• 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

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.
6. Spread over crust; top with veggies and cheese.
7. Bake pizza directly on oven rack 10 to 15 minutes or until crust is golden brown.

vegetable, garlic, salt, marinara sauce, olive tapenade, tomatoes, thin crust boboli, mozzarella cheese

Taken from www.food.com/recipe/stuffed-with-veggies-whole-wheat-pizza-204437 (may not work)