1       T Cornmeal, whole-grain

1       pizza crust, whole wheat

1/4   cups pesto sauce

2       cups spinach leaves, washed and dried, chopped

1       cup mushrooms, thinly sliced

1       cup roasted red pepper, chopped

1       zucchini, sliced

4       ounces mozzarella cheese, park skim milk, shredded

1       chicken and apple-sausage link, or your favorite low-fat sausage, thinly sliced

Directions:

Preheat oven to 450 degrees.

Lightly oil a baking sheet and dust with cornmeal, or place a pizza stone on the bottom rack in the oven to allow it to preheat.

Place pizza crust onto prepared baking sheet or a pizza paddle if you are using a pizza stone. Spread pesto sauce in a thin layer over the entire top of the curst. Top with remaining ingredients.

Bake on bottom rack of preheated oven for 8-10 minutes, or until the vegetables have softened, the cheese is melted, and the crust is crispy and lightly browned. Cut into five generous slices and serve.

Related posts:

1. Breakfast Pizza
2. Homemade Pizza
3. Meatball Pizza Soup