Pizza Ingredients:
- 1 (13.8-ounce) can refrigerated pizza crust
- Broccoli stems
- Spinach leaves
- Portobello mushrooms, sliced
- Red bell pepper, cut into strips
- Sliced turkey breast, cut into strips
- Whole kernel corn
- ½ cup jarred tomato sauce
- ¼ cup low-fat mozzarella cheese, shredded
- ¼ cup cheddar cheese, shredded
- Cooking oil spray
Sauce Ingredients:
- ½ cup onion, diced into ¼-inch pieces
- 1 tablespoon garlic, peeled and thinly sliced
- ¼ cup carrot, finely grated
- 3 tablespoons fresh thyme leaves, chopped (or 1 tablespoon, dried)
- 2 (28-ounce) cans peeled whole tomatoes, crushed by hand with a fork (reserve the juices)
- Salt to taste
Sauce Procedure:
Cut onion and garlic with the Chef’s Knife. Grate carrot, and chop thyme leaves. For two minutes, preheat the 8-inch Skillet at medium-high heat. Reduce temperature to medium, add onion and garlic; cook for 5 minutes or until they turn light golden brown (stir constantly.) Add carrot and thyme; cook for 5 more minutes, until the carrot is quite soft (keep stirring.) Add tomatoes and its juice; bring to a boil while mixing continuously. Reduce temperature to low and cover the skillet; leave the valve open. Cook for 15 minutes, stirring frequently (when not blending, put the cover on.)
Pizza Procedure:
- Wash vegetables and drain them in the Junior Steamer/Colander. Cut vegetables and turkey using the Chef’s Knife. Preheat the oven at 400°F. Grease 12-inch Pizza Pan with cooking oil spray. Starting at the center of the pan, press out dough with hands to cover the pan surface and form a rim of approximately 1/2-inch (1.3cm).
- Cover the dough with the tomato sauce.
- Be creative and doctor your pizza any way this all the ingredients.
- Put the Pizza Pan in the oven for 18 minutes.
- Remove the Pizza Pan, cut the pizza into slices, and serve.