Ingredients

• 1g whole wheat pita bread (6.5-7g inch)
• 2g tablespoons low-sodium tomato sauce or crushed tomatoes
• 1/4 cup part-skim mozzarella cheese, shredded
• 1/2g small red bell pepper, thinly sliced
• 1/2 cup sliced cremini mushrooms
• 5-6g Kalamata olives, pitted and halved
• 1g teaspoon olive oil, divided
• 1 small garlic clove, minced (or 1/4 tsp garlic powder)
• 1/4g teaspoon dried oregano
• Pinch of red pepper flakes (optional)
• Fresh basil leaves for garnish (optional)
• Salt and black pepper to taste

Steps

1. Preheat your oven to 400°F (200°C). If using a pizza stone, place it in the oven during preheating for optimal crispness.
2. Prepare the vegetables: Thinly slice the red bell pepper and mushrooms. Halve the pitted Kalamata olives. Mince the garlic clove.
3. Lightly brush one side of the whole wheat pita bread with 1/2 teaspoon of olive oil.
4. In a small bowl, combine the tomato sauce with the minced garlic, dried oregano, a pinch of salt, and black pepper. Mix well.
5. Spread the seasoned tomato sauce evenly over the oiled side of the pita bread, leaving a small border around the edges.
6. Evenly sprinkle half of the shredded part-skim mozzarella cheese over the sauce.
7. Artfully arrange the sliced red bell pepper, mushrooms, and Kalamata olives over the cheese layer.
8. Sprinkle the remaining mozzarella cheese on top of the vegetables. If you enjoy a little heat, add a pinch of red pepper flakes.
9. Carefully transfer the assembled pizza to the preheated oven, either directly on the oven rack, on a baking sheet, or onto the hot pizza stone.
10. Bake for 10-12 minutes, or until the cheese is melted, bubbly, and lightly golden, and the pita edges are crisp.
11. Remove the pizza from the oven. For an extra touch of flavor, drizzle with the remaining 1/2 teaspoon of olive oil and garnish with fresh basil leaves, if desired.
12. Allow the pizza to cool for a minute or two before slicing into wedges and serving immediately.