Servings: 12
Prep Time: n/a
Cook Time: 22 Min.

+ 1 1/2 Tbsp. canola oil, divided )20 mL)
+ 1 c. thinly sliced green bell pepper (250 mL)
+ 1/2 c. thinly sliced red onion (125 mL)
+ 1/2 pkg. (8 oz/225 g) sliced mushrooms
+ 2 medium cloves garlic, minced
+ 1 pkg. focaccia-style, refrigerated pizza dough (13.8 oz/ 391 g)
+ 1/4 tsp. dried red pepper flakes (1 mL)
+ 1/2 c. chopped fresh basil leaves (125 mL)
+ 2 small plum tomatoes, cut into 12 rounds total
+ 1/2 c. (2 oz/55 g) shredded part-skim mozzarella (125 mL)
+ 2 Tbsp. grated Parmesan cheese (30 mL)
+ 16 pitted kalamata olives, chopped

1. Preheat oven to 400°F (200°C). In large non-stick skillet over medium-high heat, heat 1 Tbsp (15 mL) canola oil. Add bell pepper and onions; cook 2 minutes. Add mushrooms; cook 2 minutes, using two utensils to stir easily. Add garlic, cook 15 seconds and set aside.
2. On baking sheet, drizzle remaining 1/2 Tbsp (7 mL) canola oil. Use fingertips to spread oil evenly. Unroll dough onto baking sheet and shape into 11 x 8 inch rectangle. Top dough with pepper flakes and mushroom mixture, spooning as close to edges as possible. Top with basil and arrange tomatoes in 12 even sections.
3. Bake 12 minutes. Sprinkle evenly with mozzarella. Bake 6 more minutes or until deep golden on edges. Top with Parmesan and sprinkle evenly with olives. Allow to cool to room temperature.
4. When serving, cut into 12 squares, and then cut each square in half diagonally to make 24 pieces total.

* Tip: Using the prongs of a fork helps distribute vegetables evenly on top of uncooked dough. A pizza cutter allows for easier slicing of wedges.

* Recipe courtesy of "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo.

Calories: 125;   Total Fat: 4g;   Saturated Fat: 1g;   Cholesterol: 5mg;   Total Carbs: 18g;   Fiber: 1g;   Protein: 5g;   Sodium: 320mg;