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.
1 (12-in.) whole-grain prebaked pizza crust (such as Mama Mary's)
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.