Crispy Thin Pizza Pizza!

I got a new sprouted whole grain pizza crust at Trader Joe's yesterday (see package below). I used to use a wheat dough from Trader Joes, but it was time consuming to roll out the crust and shape it, and I didn't have great luck in getting the crust to be crispy. This TJ crust has holes in it to help it crisp up, and it's all whole-grain -- a winner!  I didn't notice when I bought it that there were 2 crusts in the package, so we have leftovers (we inhaled one of them in minutes!)

Note: The pizza to the right I cooked it a little long, for 20 minutes at 425. Next time try 400 degrees and/or check it at 15 minutes. The pizza that came off the thin cookie sheet was better than the one off the holey pizza sheet, surprisingly -- the cookie sheet one was crisper!

Note: Later, I tried an even easier, also-delicious version: Pita Pizza's, using Trader Joe's Whole Wheat Pita Bread. It also makes a yummy, crispy crust, and stores in the freezer until you need it!

TJ's Sprouted Whole Grain Pizza Crust
-or- TJ's Whole Wheat Pita Bread

Marinara sauce (we used Classico)
Olive oil
basil (fresh if have it)
oregano (fresh if have it)
optional: pesto for topping after it's out

mix of vegetables like:
red pepper
broccoli or asparagus or spinach
fresh tomato

Place crusts on thin cookie sheets. Brush the crusts with olive oil (per Robert & Judy :)

Stir fry the vegetables (except tomato) in garlic and olive oil. Spoon marinara onto crust, top with herbs, veggies, olives, and tomato. Bake at 400 for 15 minutes and check. Don't let it burn! You can optionally put some vegan pesto on it after it's cooked. (We'll do that with the leftover one; this one disappeared too fast :)

(The photo above was at 20 minutes; still delicious, and we demolished it in a few minutes, but we didn't eat the edges because we don't like to eat carbon -- it's not so good for you.)

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