Tuscan Pizza

1 (10-ounce) Boboli whole-wheat pizza crust
⅔ cup low-fat pizza or marinara sauce (lower-sodium, if possible)
3 ounces (about 1 cup) finely shredded reduced-fat mozzarella cheese (no more than 3 g of fat per ounce; I used Lucerne, found at Safeway chains)
7 pitted Kalamata olives, sliced crosswise
5 green Spanish olives (sometimes called Manzanillas), sliced crosswise
2 teaspoons drained capers
⅛ to ½ teaspoon crushed red pepper flakes, or more to taste

This throw-together meal will take significantly less time than waiting for takeout.

Preheat the oven to 450°.
Place the crust on a baking sheet large enough for it to lie flat. Spread the sauce evenly over the crust to cover all but the outer ½ inch. Sprinkle the cheese evenly over the sauce, followed by the Kalamatas, green olives, capers, and red pepper flakes. Bake the pizza until the cheese melts and the crust is lightly crisped, 8 to 10 minutes. Let it stand 5 minutes, and then cut it into 8 slices and serve immediately.