Pizza has been given a "dangerfood" label, but done right, this cheesy treat can make a nutrient-packed whole meal. This thin-crust (read: tortilla) based, veggie-packed version is a closer relative of the salad than a classic slice at the pizza parlor. Try it with any mix of favorite veggies, sauce, and cheese — just keep it light on the cheese and heavy on the veggies!
Roasted Vegetable Pizza
Photo by Kate Morin
Serves 1 as main dish or 2 when served with salad
What You'll Need:
1 9 to 12-inch tortilla (flour, whole wheat, rice — whatever works!)
½ cup small broccoli florets
½ cup mixed roasted vegetables of choice, chopped small. (Butternut squash, parsnip, sweet potato, zucchini, red pepper, and shallot all work well!)
2 heaping tablespoons marinara (or pesto) sauce
3 thin slices fresh mozzarella
Salt and Pepper
What to Do:
1. Preheat oven to 450 degrees.
2. Ideally, the veggies will already be roasted, leftover from a previous dinner (like, say, this one). But, if you're not this lucky, here's what to do: Toss chopped veggies (the pictured combo is broccoli, sweet potato, parsnip, and shallot) with a drizzle of olive oil and a sprinkle of salt and pepper on a baking sheet. Roast In oven until tender, about 30 minutes (depending on chop size).
3. Remove veggies from oven and turn up heat to 475 degrees. Place tortilla in oven for 2 minutes, or until it is slightly crispy.
4. Remove tortilla and spread with sauce of choice. Top with roasted veggie mix. Layer on the fresh mozzarella and sprinkle with a little olive oil and fresh ground pepper.
5. Place pizza on a piece of tin foil or a baking sheet and return to oven for 5-10 minutes, or until edges are crisp and cheese begins to brown.