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Diabetic Living Magazine
“This whole-grain pizza has everything on it—sauce, beef, bacon, veggies, olives, and cheese. Feel free to substitute different types of meat or vegetables to suit your taste.”
1 portion Whole-Grain Pizza Crust (see associated recipe)
2 cups sliced fresh mushrooms, thinly sliced green bell pepper, thinly sliced red onion, and/or packaged fresh baby spinach
2 tablespoons sliced pitted ripe or Kalamata olives
1 cup shredded reduced-fat mozzarella cheese (4 ounces)
1Preheat oven to 425°F. Grease a 14-inch round baking stone, a 12-inch pizza pan, or large baking sheet; set aside. Roll Whole-Grain Pizza Crust dough on a lightly floured surface into a 12-inch circle. Transfer to the prepared baking stone. Prick the dough all over with a fork. Bake for 6 to 8 minutes or until the crust is lightly browned.
2Meanwhile, for sauce, combine tomato sauce, tomato paste, Italian seasoning, garlic, and pepper in a small bowl.
3Lightly brush 1 inch of the edge of the hot crust with oil. Spread the sauce over the crust to within 1 inch of the edge. Top with cooked ground beef and Canadian bacon. Add mushrooms and olives; sprinkle with cheese.
4Bake for 8 to 10 minutes more or until the cheese is melted and the vegetables are softened.