Select your favorite prepared pizza crust, or make your own recipe.
For convenience and taste, I like Boboli Whole Wheat Thin Crust (10 oz. size).
1 Tablespoon olive oil
1 cup thinly sliced leek
2 cloves garlic, minced
1 cup grated carrot
2-4 small fresh tomatoes, cut into ¼ inch slices
1 small zucchini (about 2 oz.)
1 cup asparagus pieces cut about 1 and ½ inches long
1 cup (4 oz) grated, low-fat mozzarella cheese
¼ cup freshly grated Parmesan cheese
Sliced black olives to garnish
Preheat oven to 375 degrees
Heat the oil in a non-stick frying pan or wok on medium heat. Add the leek, and garlic and sauté for about 5 minutes. Stir in the carrot and cook 3-4 minutes longer until veggies are soften. Set aside to cool slightly.
Spoon the leek/carrot mixture onto the crust and spread to within ¾ inch of the edge. Layer these ingredients on top, spreading to cover the pizza:
Thin sliced zucchini
Sprinkle the mozzarella cheese over the top, allowing the color of the veggies to show through around the edges. Sprinkle with the Parmesan cheese, and scatter the olive slices on top if desired.
Bake for 25 minutes until golden. Cut into portions. Serves 4-6.