1 unbaked (12 inch), whole-wheat or traditional pizza crust
2 tablespoons olive oil
1 can (15 ounces) vegetarian chili*
1/3 cup chopped, sun-dried tomatoes
1/3 cup shredded, part-skim mozzarella cheese
3 tablespoons shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon dried oregano
1 can (4 ounces) sliced black olives, optional
1/4 cup fresh basil leaves

Heat oven to 425°F. Put pizza crust on a baking sheet or pizza pan. Brush olive oil evenly over crust. Spread chili and tomatoes on top. Combine mozzarella, Parmesan, garlic, oregano and black olives, if desired; sprinkle over pizza. Bake 15 to 20 minutes until golden brown. Garnish with basil.

* Note: If chili needs thickening, simmer until the desired consistency is reached. Other varieties of chili may be substituted for vegetarian chili, such as no-bean chili or turkey chili (with consequent changes to the nutrition information).

Servings: 5

Submitted by: Canned Food Fan / Mealtime.org