Smoked Mozzarella and Veggie-Stuffed Pizza

This Recipe was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p163'

• Preparation time: 8 minutes
• 4 servings
• Cooking time: 14 minutes
• 297 calories per serving, 29% from fat

RealAge effect if eaten 12 times a year:
One huge slice has less than 300 calories but plenty of lycopene and potassium, making your RealAge younger by 10.0 days.

RealAge-effect ingredients:
Vegetables, tomato paste (beta-carotene, potassium, fiber, healthy protein, flavonoids, lycopene)

Ingredients:
• Cooking oil spray
• 1 pound fresh, cut stir-fry vegetables (packaged or from the salad bar), such as broccoli,
• zucchini, mushrooms, red onion, bell peppers, and julienned carrots
• Salt and freshly ground black pepper
• 1⁄4 cup tomato paste
• 2 tablespoons olive relish, such as American Spoon brand
• 2 tablespoons sun-dried tomato bits, such as Sonoma brand
• 1 (12-inch or 10-ounce) prepared thin pizza crust, such as Boboli brand
• 1⁄4 cup chopped mixed green herbs such as chives, thyme, parsley, and basil
• 1⁄2 cup (2 ounces) finely shredded smoked mozzarella cheese

Preparation:
Heat oven to 425 degrees. Heat a large nonstick skillet over medium-high heat until hot. Coat with cooking oil spray; add vegetables. Stir-fry 3 to 4 minutes or until vegetables are crisp-tender. Salt and pepper to taste.

Combine tomato paste, olive relish, and sun-dried tomato bits. Spread over pizza crust; top with cooked vegetables, herbs, and cheese, in that order. Bake the pizza directly on the oven rack for approximately 10 minutes, or until crust is golden brown and cheese melts.

Substitutions:
Olive paste, tapenade (olive-caper paste), or olivada (olive paste without capers) may be substituted for the olive relish. Look for jars of this rich Mediterranean mixture in specialty food markets and many supermarkets. If you can’t find olive relish, substitute 2 tablespoons of any available commercial mixture of finely diced olives, oil, and other ingredients—perhaps garlic, anchovies, lemon juice, capers, or carrots. Smoked Gouda or Lorraine cheese may replace the smoked mozzarella.

Tips:
Baking the pizza directly on the oven rack produces a very crisp crust. If you don’t have a pizza paddle (a broad, flat wooden board that has a handle), use a large cookie sheet to remove the pizza from the oven. Or, try cooking the pizza over a low fire on an open grill. Here’s another RealAge kitchen tip: you can more than double the flavor by using dried and canned tomatoes together.

Nutritional Analysis
• Total fat (g) 9.5
• Sodium (mg) 682
• Vitamin A (RE) 362
• Fat calories (kc) 85.5
• Calcium (mg) 170
• Beta-carotene (RE) 564
• Cholesterol (mg) 8.0
• Magnesium (mg) 47
• Vitamin C (mg) 38
• Saturated fat (g) 3.0
• Zinc (mg) 1.2
• Vitamin E (mg) 0.76
• Polyunsaturated fat (g) 1.9
• Selenium (mcg) 3
• Thiamin B1 (mg) 0.3
• Monounsaturated fat (g) 3.5
• Potassium (mg) 481
• Riboflavin B2 (mg) 0.3
• Fiber (g) 5.3
• Flavonoids (mg) 2.8
• Niacin B3 (mg) 3.3
• Carbohydrates (g) 42.7
• Lycopene (mg) 4.2
• Vitamin B6 (mg) 0.2
• Sugar (g) 3.7
• Fish (oz) 0
• Folic acid (mcg) 64
• Protein (g) 12.2
• Nuts (oz) 0
• Vitamin B12 (mcg) 0.12