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Falafel Pizza

Photo: Jennifer Causey
Active time 15 mins
Total time 25 mins
Yield

Serves 4 (serving size: 2 slices)

When a Middle Eastern main takes a trip to Italy via the Mediterranean, you get this fantastic vegetarian pizza. The chopped falafel warms through and toasts until crisp while the pizza bakes. Sun-dried tomatoes and kalamata olives give this quick pizza its bold, intense flavor (and dried tomatoes won't compromise the crispy base). Mild mozzarella cheese ties the whole thing together. Serve with a simple arugula salad dressed with lemon and topped with shaved Parmesan and cracked black pepper.  

Ingredients

  • 1 (12-in.) whole-grain prebaked pizza crust (such as Mama Mary's)
  • 1/2 cup lower-sodium marinara sauce
  • 2 ounces part-skim mozzarella cheese, shredded (about 1/2 cup)
  • 1 cup thinly sliced yellow bell pepper
  • 1/4 cup chopped sun-dried tomatoes
  • 1/2 teaspoon crushed red pepper
  • 1/2 ounce pitted kalamata olives, finely chopped (about 2 Tbsp.)
  • 4 cooked falafel patties from Falafel Pita Sliders
  • 1/4 cup chopped fresh oregano
  • 1 teaspoon fresh lemon juice

Nutrition Information

  • calories 358
  • fat 11.7 g
  • satfat 2.4 g
  • monofat 2.9 g
  • polyfat 3.8 g
  • protein 14 g
  • carbohydrate 57 g
  • fiber 10 g
  • cholesterol 9 mg
  • iron 5 mg
  • sodium 754 mg
  • calcium 218 mg
  • sugars 10 g
  • Est. Added Sugars 1 g

How to Make It

  1. Preheat oven to 425°F.

  2. Place pizza crust on a baking sheet. Spread sauce evenly over crust, leaving a 1/2-inch border. Top evenly with cheese, bell pepper, sun-dried tomatoes, crushed red pepper, olives, and falafel; bake at 425°F for 7 to 8 minutes or until crust is browned and crisp. Sprinkle with oregano and lemon juice. Cut into 8 slices.