Vegetable Bolognese Pizza

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1 tbsp (15 mL) olive oil

1 sweet red or yellow pepper, thinly sliced

1 large portobello mushroom, stem removed and cap thinly sliced

1 pkg (300 g) PC Blue Menu Stone-Baked Original Flatbread

¾ cup (175 mL) PC Blue Menu Vegetarian Bolognese Pasta Sauce

1-1/2 cups (375 mL) shredded low fat mozzarella cheese

¼ tsp (1 mL) freshly ground black pepper

Vegetable Bolognese Pizza

When you just need to get dinner on the table, this is the pizza to make. Our Bolognese sauce has a "meaty" texture, but is vegetarian. Check the label on your mozzarella if you're serving vegetarians; some mozzarella cheese contains rennet.

Serves: 6
Difficulty Level: Easy Wow
Prep time: 15 minutes
Cook time: 20 minutes

Nutritional Information

Per serving: 260 calories

fat 10 g

sodium 410 mg

carbohydrate 31 g

fibre 5 g

protein 12 g

High in Fibre

Excellent Source of Iron

Excellent Source of Calcium

Excellent Source of Vitamin C

Good Source of Vitamin A


Preheat oven to 400°F (200°C). Lightly spray baking sheet with cooking spray.

In large nonstick frying pan, heat oil over medium-high heat; cook sweet pepper and mushroom, stirring frequently, for 6 to 8 minutes or until vegetables are tender and golden; set aside.

Place flatbread on baking sheet; spread pasta sauce evenly over top. Sprinkle with cheese and top with sweet pepper-mushroom mixture; season with black pepper.

Bake in centre of oven for 10 to 12 minutes or until cheese is melted and crust is golden. Let stand for a few minutes before slicing. Serve with a tossed salad, if desired.

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