Preheat oven to 450°F (230°C).In large skillet, heat olive oil over medium heat. Add carrots and stir to coat. Sprinkle with 2 Tbsp. (30 mL) water, cover and cook for 5 minutes. (If using cabbage, stir-fry in oil for 1 to 2 minutes or until bright green. If using onions, cook in oil, covered, for 5 minutes.) Set aside.Meanwhile, combine parsley, garlic, lemon juice, vinegar, anchovy paste, thyme and pepper.Combine with two-thirds cheeseSprinkle baking sheet with cornmeal.Place crust on baking sheet and brush lightly with oil.Spread with herb-cheese mixture.Scatter with carrot and olives, or cabbage and red pepper, or onion and red pepper.Top with remaining cheese and drizzle lightly with oil.Bake for 15 minutes or until golden-brown.

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1 Tbsp. (15 mL) extra virgin olive oil 2 cups (500 mL) carrot, thinly sliced on diagonal or 4 cups (1 l) coarsely shredded cabbage or onions, sliced chopped parsley to taste 3 clove garlic, minced 2 Tbsp. (30 mL) lemon juice 2 Tbsp. (30 mL) balsamic or red wine vinegar 1 Tbsp. (15 mL) anchovy paste 1 tsp. (5 mL) dried thyme 3 cups (750 mL) grated low-fat mozzarella cheese as required, cornmeal 1 12 in. (30 cm) pizza crust coarsely chopped black olives (for carrot pizza) 2 Tbsp. (30 mL) diced roasted red pepper (for cabbage and onion pizzas)