Nutrition per serving may change if servings are adjusted.
Cornmeal for dusting
1 pound prepared whole-wheat pizza dough, at room temperature
½ cup pizza sauce or marinara sauce
1½ cups shredded part-skim mozzarella cheese
2 Kalamata olives, pitted
4 cherry tomatoes, halved
1 slice shiitake mushroom
6 thin strips green bell pepper
Place pizza stone in oven and preheat to 475°F. (Keep the stone in the oven while it is heating, and for an additional 10 minutes while preparing pizza).
Lightly dust a work surface with cornmeal. Roll pizza dough into a 14-by-10-inch oval. Transfer to a sheet of parchment paper. Stretch the top of the dough with your hands and, using kitchen shears, make a 3-inch cut straight down the center of the stretched top (these will be the ears). Twist each piece toward the outside and gently press to form ears.
Carefully transfer the pizza (on parchment) to the hot stone. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes. Remove from oven.
Spread sauce all over the crust and sprinkle with cheese. Place olives in the center of the pie to make eyes. Place tomatoes on the ears and use one for the nose. Use mushroom slice for a mouth and add pepper strips to make whiskers. Bake until the cheese is melted and the crust is golden, 8 to 10 minutes. Serve warm.
260 calories;10 g fat(3 g sat); 2 g fiber; 33 g carbohydrates; 13 g protein; 12 mcg folate; 18 mg cholesterol; 3 g sugars; 0 g added sugars; 479 IU vitamin A; 6 mg vitamin C; 210 mg calcium; 0 mg iron; 481 mg sodium; 162 mg potassium
Calcium (21% daily value)
Carbohydrate Servings: 2
Exchanges: 2 starch, 1 medium-fat protein, ½ vegetable