Average: 5 (1 vote)
Active time
10 minutes
Total time
25 minutes
6 servings

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

  1. Preheat the oven to 500°F.
  2. Spread the olive oil in a 10-inch circle on a baking sheet. Roll out/stretch the dough to 10 inches using just enough of the flour to make it not sticky. Place the dough over the olive oil on the baking sheet.
  3. Mix the pasta sauce and bruschetta. Pour the mixture onto the center of the dough and spread outward in a circular motion with the back of a spoon or ladle, leaving ¼ -½ inch of crust dry. Evenly sprinkle the cheeses and olives over the sauce.
  4. Bake 7-8 minutes or until the edges of the dough and cheese begin to brown. Remove the pizza and evenly sprinkle the sun-dried tomatoes and edamame. Bake 2-3 more minutes.
  5. Remove, sprinkle the basil leaves, slice into eighths and serve.

Recipe and photo courtesy of Mooney Farms.


Calories: 390
Total Fat: 20g
Saturated Fat: 5g
Sodium: 640mg
Carbohydrate: 41g
Fiber: 1g
Protein: 11g

Yield: 6 servings

How'd it Taste?

Mary Ann Coral
Make pizza great again!

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