It’s Pizza Night
Drs. Roizen and Oz share a healthy home-cooked favorite.
Loaded Whole Wheat Pizza

Serves four, 322 calories per serving


  • Cooking oil spray
  • 1 pound cut fresh vegetables such as asparagus, broccoli, cauliflower, mushrooms, bell peppers, onions, and zucchini.
  • 2 garlic cloves, minced
  • 1 cup pizza sauce
  • 2 tablespoons olive relish or tapenade
  • 2 tablespoons sun-dried tomato
  • One 12-inch or 10-ounce prepared thin whole wheat pizza crust
  • 1/2 cup finely shredded part-skim mozzarella cheese


  1. Heat oven to 425 degrees.
  2. Heat a large nonstick skillet over medium-high heat until hot; coat with cooking spray.
  3. Add vegetables and garlic; sauté 3 to 5 minutes, or until vegetables are crisp-tender.
  4. Season to taste with salt and pepper. Combine pizza sauce, olive relish, and sun-dried tomato. Spread over pizza crust; top with cooked vegetables and cheese.
  5. Bake pizza directly on oven rack 10 to 15 minutes, or until crust is golden brown and cheese is melted. Cut pizza into eight wedges.