Ingredients

• 1g small whole wheat pita bread or thin crust pizza base (6-7g inch)
• 2 tbsp tomato paste or marinara sauce
• 1/4 cup sliced bell peppers (mixed colors recommended)
• 1/4 cup sliced mushrooms (cremini or button)
• 2 tbsp pitted Kalamata olives, halved
• 1/4 cup shredded low-moisture part-skim mozzarella cheese
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder (optional)
• 1 tsp olive oil
• Pinch of salt
• Pinch of black pepper
• Fresh basil leaves for garnish (optional)

Steps

1. Preheat your oven to 400°F (200°C) and place a baking sheet or pizza stone inside to heat up, ensuring a crispy crust.
2. In a small bowl, combine the tomato paste or marinara sauce with dried oregano and garlic powder (if using). Season with a pinch of salt and pepper to taste.
3. Lightly brush one side of the whole wheat pita bread or pizza base with 1/2 tsp of olive oil. This helps with crisping.
4. Spread the seasoned tomato sauce evenly over the unoiled side of the pita/base, leaving a small border for the crust.
5. Sprinkle half of the mozzarella cheese evenly over the tomato sauce.
6. Evenly distribute the sliced bell peppers, mushrooms, and halved olives over the cheese.
7. Sprinkle the remaining mozzarella cheese on top of the vegetables, ensuring everything is well covered.
8. Carefully transfer the prepared pizza to the preheated baking sheet or pizza stone in the oven.
9. Bake for 8-12 minutes, or until the crust is golden brown and the cheese is completely melted and bubbly.
10. Remove the pizza from the oven. If desired, drizzle with the remaining 1/2 tsp of olive oil and garnish with fresh basil leaves.
11. Let the pizza cool for a minute or two before slicing and serving, allowing the cheese to set slightly.