Turkey and Vegetable Pizza

4 servings

1 cup broccoli florets (bite size pieces)
1 carrot, peeled and thinly sliced
1/4 cup water
2 tablespoons Crisco Oil
2 teaspoons jarred minced garlic (or 1 large garlic clove, peeled and
minced)
1/2 sweet onion, such as Vidalia or Bermuda, peeled and thinly sliced
1 cup sliced mushrooms
1 cup fresh corn or frozen corn kernels
1/2 teaspoon crushed red pepper flakes, or to taste
1/2 teaspoon salt
1 pre-baked pizza crust, 10 to 12 inches
1 1/2 cups herbed tomato pizza sauce
2 cups shredded cooked turkey
1-1/2 cups (6 ounces) shredded mozzarella cheese

Heat oven to 450 F. Cover baking sheet with heavy duty aluminum foil.
Place broccoli and carrots in microwave-safe bowl with water. Cover
tightly with plastic wrap. Microwave on HIGH (100%) for 2 minutes. Drain.
Set aside. Heat Crisco Oil in large skillet on medium-high heat. Add
garlic and onions. Saute 30 seconds. Add mushrooms. Saute 3 minutes. Add
corn, broccoli, carrot, red pepper flakes and salt. Saute 2 minutes.
Remove from heat. Place pizza crust on baking sheet. Spread sauce over
crust. Top sauce with vegetables and turkey. Sprinkle with cheese.
Bake at 450 F for 10 to 12 minutes, or until cheese melts and crust is
crisp. Let stand 2 minutes. Slice and serve.

Note: Other vegetables such as yellow squash, bell peppers or eggplant
slices can be used along with or instead of those specified.

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