My favorite recipe for mass quantities

To be honest, I can't remember if I have posted this before. If I have, too bad, it's worth posting again. This is for a good-for-you pizza that I think tastes great and the real kicker is that a serving is....drum roll please....
half the pizza! That's right! You can eat half the dumb thing if you want! I make this whenever I just want to eat a lot of something.
Cooking oil spray
1 pound fresh stir fry veggies like asparagus, broccoli, cauliflower, mushrooms, multicolored bell peppers, red and white onions, and zucchini, cut up. (Okay, I use a bag of frozen veg)
2 garlic cloves, minced
salt and freshly ground black pepper (optional-I don't use these at all)
1 cup pizza sauce or tomato sauce (I use spaghetti sauce that is low in high fructose corn syrup)
2 tablespoons olive relish or tapenade
2 tablespoons sun-dried-tomato bits (I rarely have these so I often skip)
One 12 inch or 10 ounce prepared thin whole wheat pizza crust (can be hard to find--Boboli makes one)
1/2 cup (2 oz) finely shredded part-skim mozzarella cheese (this is where to be careful--MEASURE)
Heat oven to 425 F. Heat a large nonstick skillet over medium-high heat until hot, coat with cooking spray. Add vegetables and garlic, stir-fry (really saute') 2 to 5 minutes, or until vegetables are crisp-tender. Season to taste with salt and pepper if desired.. Combine pizza sauce, olive relish, and tomato bits. Spread over pizza crust; top with cooked vegetables and cheese. Bake pizza directly on oven rack 10 to 15 minutes, or until crust is golden brown and cheese is melted.
HINT: If one happens to be really hungry, it also works to heat the oven, spread the sauce and stuff on the crust without mixing, layer the frozen veg on top, add cheese, and bake for 15-20 minutes without the sauteeing and such. If one were that hungry. Not saying that I've tried it. Okay, that's how I usually make it.