Serves: 4
Total Calories: 293
Yield: 4 (9 inch) pizzas

Polenta Crusts or Croutons (crust) chilled and cut into 4 pizza crusts
2 cups
1 zucchini diced
1 red bell pepper diced
1 small red onion diced
1 cup sliced button mushrooms
1 cup fresh spinach leaves lightly packed shredded
1 cup halved cherry tomatoes
16 fresh basil leaves
2 cloves garlic chopped
1 1/2 teaspoons dried oregano

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Put the crusts on the lined baking sheet and bake for 5 minutes. Carefully turn the crusts over and bake for 5 minutes longer. Spread with one-third of the sauce and bake for about 5 minutes. This process will dry out the crusts and the sauce, making the crusts crispier and giving them a more intense flavor. Spread with another third of the sauce and bake for about 5 minutes. Spread with the remaining sauce. Top with the zucchini, bell pepper, onion, mushrooms, spinach, tomatoes, basil, garlic, and oregano. Bake for 8 to 10 minutes. Serve hot.

Variation: Once the pizza crust is ready for toppings, any combination of vegetables (such as mixed mushrooms or roasted red peppers) can be used, in addition to or instead of the ones listed in the recipe.

Nutritional Facts:

Serves: 4
Total Calories: 293
Calories from Fat: 40

More Recipes from the Bravo Cookbook:
Forbidden Rice and Garbanzo Bean Patties with Tomatillo Salsa
Eggplant Cannelloni with Bravo Tomato Sauce
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Black Bean Tamale Pie
Butternut Squash and Corn Tamales
Baked Tofu Stir Fry with Sweet and Sour Sauce
Tofu and Tempeh Skewers with Roasted Garlic and Tamarind Glaze
Bravo Pizza with Polenta Crust