Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

When a Middle Eastern main takes a trip to Italy via the Mediterranean, you get this fantastic vegetarian pizza. The chopped falafel warms through and toasts until crisp while the pizza bakes. Sun-dried tomatoes and kalamata olives give this quick pizza its bold, intense flavor (and dried tomatoes won't compromise the crispy base).

Robin Bashinsky
This Story Originally Appeared On cookinglight.com


Recipe Summary

15 mins
25 mins
Serves 4 (serving size: 2 slices)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F.

  • Place pizza crust on a baking sheet. Spread sauce evenly over crust, leaving a 1/2-inch border. Top evenly with cheese, bell pepper, sun-dried tomatoes, crushed red pepper, olives, and falafel; bake at 425°F for 7 to 8 minutes or until crust is browned and crisp. Sprinkle with oregano and lemon juice. Cut into 8 slices.

Nutrition Facts

358 calories; fat 11.7g; saturated fat 2.4g; mono fat 2.9g; poly fat 3.8g; protein 14g; carbohydrates 57g; fiber 10g; cholesterol 9mg; iron 5mg; sodium 754mg; calcium 218mg; sugars 10g; added sugar 1g.