1
can (14.5 oz) Muir Glen™ organic diced tomatoes, drained
1
cup fresh baby spinach leaves, coarsely chopped
1
cup yellow or green bell pepper strips
1/4
teaspoon dried oregano leaves
1/4
teaspoon garlic powder
1/8
teaspoon pepper
2
tablespoons freshly shredded Parmesan cheese
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Steps
1
Heat oven to 400°F. In medium bowl, mix flour, baking powder and salt. Stir in milk and oil until soft dough forms. (If dough is dry, stir in 1 to 2 tablespoons additional milk.) On lightly floured surface, knead dough 10 times. Shape dough into ball. Cover with bowl; let stand 10 minutes.
2
Place dough on ungreased cookie sheet; flatten slightly. Roll out to 12-inch round. Bake 8 minutes.
3
Sprinkle mozzarella cheese over crust; top with remaining topping ingredients. Bake 15 to 20 minutes or until crust is light golden brown and cheese begins to brown. Cut into wedges to serve.
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Eat Better America Test Kitchens replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
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