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Mini Veggie Pizzas

2 prepared 9- or 10-inch deep-dish whole-wheat crusts
1 cup diced broccoli
1 cup diced cauliflower
1 cup diced red or yellow bell pepper
1 cup diced red onion
1 cup diced tomatoes
1 cup julienned carrots
1 tablespoon olive oil
1/4 cup water
4 garlic cloves (peeled and minced)
2 cups plain tomato sauce
Freshly ground black pepper (to taste)
1 to 2 tablespoons fresh basil
or 1 to 2 teaspoons crushed dried basil (to taste)
1 to 2 tablespoons fresh oregano
or 1 to 2 teaspoons crushed dried oregano (to taste)
2 cups shredded mozzarella cheese
4 tablespoons grated parmesan cheese

Combine the vegetables with the olive oil, water, and garlic in
a nonstick skillet over medium-low heat, and cook them, stirring
occasionally, until the water evaporates. Place the crusts onto
a rimmed baking sheet and evenly spread the tomato sauce over
the crusts. Arrange the vegetables evenly over the sauce and
season the pizzas to taste with salt, pepper, basil and oregano.
Evenly top the pizzas with the cheeses and bake them on the
bottom rack of a preheated 425F oven for 20 to 25 minutes.
Makes 2 9- to 10-inch deep-dish pizzas to serve 8.