spaghetti sauce pizza

Using Spaghetti Sauce II as the base pizza sauce is a great way to vegetables to pizza (onions, zukes, red peppers and mushrooms), as well as a way to use extra spaghetti sauce.

While I'm a firm believer in fresh Hawaiian pineapple, canned pineapple is faster and yes, practical.

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1 Boboli whole wheat pizza crust
Spaghetti Sauce II

1 fresh Hawaiian pineapple, cut into bite-sized pieces, or 1 can of pineapple, drained
1 package of shredded mozzarella cheese
Parmesan cheese

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Spread spaghetti sauce over Boboli. Drain pineapple (if using canned), over sauce. Sprinkle with mozzarella cheese, then Parmesan. Bake at 350 degrees on broiler pan (or a pizza stone if you have one) unti the cheese is bubbly and beginning to turn golden brown.

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