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| 2 | Prepared 9-inch deep-dish whole-wheat crusts |
| 1 x ca. 450 g | Cut-up fresh vegetables (broccoli buds, |
| | Cauliflower florets, red and yellow bell pepper |
| | Rings, sliced red onion, julienne carrots) |
| 2 Teelöffel | Olive oil |
| 1/4 Tasse | Water |
| 3 gross | Cloves garlic, minced |
| 2 Tasse | Plain tomato sauce |
| | Salt and coarse-ground black pepper |
| 1 Esslöffel | Fresh basil leaves (or 1 teaspoon dried) |
| 1 Esslöffel | Fresh oregano leaves (or 1 teaspoon dried) |
| 2 Tasse | Shredded skim-milk mozzarella cheese |
| 4 Esslöffel | Grated Parmesan cheese |
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Preheat oven to 425 degrees F. Have crusts ready to fill. Combine the vegetables with the oil, water, and garlic in a nonstick skillet over medium-low heat. Cook, uncovered, stirring occasionally, until water evaporates, about 5 minutes. Spoon tomato sauce over crusts. Arrange vegetables evenly over sauce. Season to taste with salt and pepper and sprinkle with herbs. Top with the cheeses. Bake on bottom shelf of oven for 20 to 25 minutes.
Makes two 9-inch deep-dish pizzas.
Nutrients (per quarter of a pizza): Calories 277 Protein 14.2 grams Fat 6.5 grams Cholesterol 15.0 mg Fiber 4.1 grams Sodium 1130 mg
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