Lite Pizza

Tired of the thick red pizza sauce that drowns the entire crust of pizza?  Here is a lighter alternative sauce that is perfect for a vegetarian pizza!

Pizza Sauce

2 tablespoons melted butter
1 tablespoon EVOO
3 tablespoons minced garlic (I used 3 smallish cloves)
2 tablespoons sun dried tomato pesto
2 tablespoons fresh basil, chopped
1 tablespoon grated parmesan cheese
salt and pepper

1 uncooked pizza crust
EVOO
1/4 of medium sweet onion, julienned
handful of fresh spinach, lightly chopped
1/2 small jalapeno pepper, julienned
handful of grape tomatoes, sliced
handful of button mushrooms, sliced
freshly grated parmesan or mozzarella cheese

1. Preheat oven to package instructions on pizza crust.

2. Combine melted butter, EVOO, minced garlic, sun dried tomato pesto, basil, and parmesan cheese in a small bowl.  Let flavors meld together while preparing vegetables.

3. Heat EVOO in skillet.  Add onion, mushrooms, and jalapeno pepper and sautee just until onions turn translucent.  (Just enough to cook a bit)

4. Spread sauce onto pizza crust.  Top with vegetables, including the grape tomatoes and spinach.  Sprinkle with grated cheese.

5. Bake in oven until crust is finished.

Bon appetit!

I chose to buy some premade crust instead of making my homemade version found here.  I've included a picture of what I bought.  It only baked for 4 minutes in the oven which is why I chose to lightly sautee the vegetables before building the pizza.  Next time I make this I will use a finer grater so the parmesan cheese isn't as thick in the sauce.  I will also strongly consider sauteeing the spinach so it cooks a bit.  The pictures of the pre-oven pizza and post-oven pizza look almost similar, and while it tasted excellent, I want my vegetables to be a bit more done.

The pizza crust I used.  It was light, easy to use, tasty, and only required 4 minutes in the oven. 

The sauce. 

Pre oven.

Post oven.  (Kinda looks the same, doesn't!?)