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.

 

How to Make It

Step 1

Preheat oven to 425°F.

Step 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.