Basil Focaccia Wedges

These healthy mini-pizzas will inspire children to eat vegetables! The light olive oil oil browns the vegetables, brings out their rich flavors, and gives the dough a crispy crust.

Recipe Ingredients:

1 1/2 tablespoons light olive oil oil - divided use
1 cup thinly sliced green bell pepper
1/2 cup thinly sliced red onion
1/2 (8-ounce) package sliced mushrooms
2 medium cloves garlic, minced
1 (13.8-ounce) package focaccia-style, refrigerated pizza dough
1/4 teaspoon dried red pepper flakes
1/2 cup chopped fresh basil leaves
2 small plum tomatoes, cut into 12 rounds total
1/2 cup (2 ounces) shredded part-skim mozzarella
2 tablespoons grated Parmesan cheese
16 pitted kalamata olives, chopped

Cooking Directions:

1. Preheat oven to 400°F (205°C).
2. Heat 1 tablespoon light olive oil oil in a large nonstick skillet over medium-high heat. Add bell pepper and onions; cook 2 minutes. Add mushrooms; cook 2 minutes, using two utensils to stir easily. Add garlic, cook 15 seconds and set aside.
3. On baking sheet, drizzle remaining 1/2 tablespoon light olive oil oil. Use fingertips to spread oil evenly. Unroll dough onto baking sheet and shape into an 11 x 8 inch rectangle. Top dough with pepper flakes and mushroom mixture, spooning as close to edges as possible. Top with basil and arrange tomatoes in 12 even sections.
4. Bake 12 minutes. Sprinkle evenly with mozzarella. Bake 6 more minutes or until deep golden on edges. Top with Parmesan and sprinkle evenly with olives. Allow to cool to room temperature.
5. When serving, cut into 12 squares, and then cut each square in half diagonally to make 24 pieces total.

Makes 12 (2 piece) servings.

Tip: Using the prongs of a fork helps distribute vegetables evenly on top of uncooked dough. A pizza cutter allows for easier slicing of wedges.

Nutritional Information Per Serving (1/12 of recipe): Calories 125; Total Fat 4.5g; Saturated Fat 1g; Cholesterol 5mg; Sodium 320mg; Carbohydrates 18g; Fiber 1g; Protein 5g.