#MeatlessMonday - Wickedly Healthy Pizza #vegetarian

Because my teens do not willingly eat vegetables, I’m forced to hide them in my cooking. I've been known to sneak spinach juice into brownie batter, a shot of wheat-grass into smoothies, and parsley into cookie dough. Over the years, my daughters have become suspicious to my wicked ways.  But here's a recipe they've grown to love. If your kiddos like "cheese pizza only," you can use the food processor on the veggie toppings, add them in with the spinach, and cook it all down in the sauce.
*evil laugh* They'll never know.... Enjoy!

Photo courtesy of Foodies via Flickr

WICKEDLY HEALTHY PIZZA

Crust

2¼ teaspoons active dry yeast
1 cup warm water (110°F/45°C)
1 tsp. sugar
2 cups bread or wheat flour
2 tbsp. olive oil
1 tsp. salt

In a bowl, dissolve yeast and sugar in warm water.
Let stand 10 minutes until creamy.
Stir in flour, salt and oil. Mix until smooth. Let rest 5 minutes.
Turn dough out onto a lightly floured surface and roll into a round.
Transfer to oiled pizza pan or baking sheet.

Pizza Sauce

1 cup fresh spinach, chopped extra fine in food processor
1 clove garlic, minced
1 tsp. salt
1 can (6 ounces) tomato paste
1 can (8 ounces) tomato sauce
½ tsp. oregano
1 tbsp. olive oil

Combine all ingredients and simmer for about 10 minutes. Makes 1½ cups.

Toppings

Mozzarella cheese, grated
Feta cheese
Sliced zucchini
Sliced tomatoes
Sliced yellow peppers
Mushrooms
Sliced red onions
Olives

Spread pizza sauce over pizza dough crust. Add cheese and toppings.
Preheat oven to 450°F or 230°C
Bake for 15-20 minutes.