Tangy Tomato Pizza!

If you love tomatoes and pizza and food that’s good for you; try this pizza!

It’s filled with lots of veggies and fiber and a sweet tangy taste! No one will guess the ingredients!

Tangy Tomato Pizza Recipe 

Ingredients:

1 whole wheat pizza crust

½ cup canned chopped tomatoes

½ jar tomato sauce; try getting one with no oil or very little oil

1 small onion chopped (save half to sprinkle on top)

1 garlic clove minced

½ cup kale washed and torn into small pieces (I used already cooked kale from the night before)

½ cup eggplant puree http://ivysinthekitchen.blogspot.com/2013/03/quick-and-healthy-vegetarian-eggplant.html

1 small yellow pepper - or any other color

¼ to ½ cup shitake mushrooms - chopped

½ -1 cup dried tomatoes (I dry my own; it’s real easy and tastes delicious)http://ivysinthekitchen.blogspot.com/2013/03/home-dried-tomatoes.html

¼ cup grated mozzarella cheese – optional

Heat oven to 375˚

Lay pizza dough on pan (or roll it out to fit the pan if you are using your own dough) and let rise.

Preparing the mushrooms

Dry sauté shitake mushrooms in a saucepan until they start leaking liquid, and set aside for topping.

Preparing the vegetable sauce mixture

Combine chopped tomatoes, tomato sauce, half an onion, garlic, and kale in a saucepan, and cook until the kale is tender.

Spread eggplant puree on top of the pizza crust.

Top with the vegetable sauce mixture.

Cover with dried tomatoes, yellow pepper, sliced onion and mushrooms; you can add some mozzarella cheese, if desired.

Bake for 15 to 20 minutes to cook crust and veggies.

It’s the homemade dried tomatoes that give this pizza the extra zing.