1 (7-8-inch) whole grain pizza dough
1 tablespoon whole wheat flour
1 teaspoon olive oil
2 ounces tomato-artichoke pasta sauce
2 ounces sun-dried tomato bruschetta
2 ounces shredded mozzarella
2 ounces crumbled feta cheese
12 whole pitted Kalamata olives
8 sun-dried tomato halves
2 ounces shelled edamame
8 whole fresh basil leaves
Recipe and photo courtesy of Mooney Farms [2].
Links
[1] https://oldwayspt.org/grain/wheat
[2] https://bellasunluci.com/