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!
- 1 9 to 12-inch tortilla (flour, whole wheat, rice—whatever works!)
- 1/2 cup small broccoli florets
- 1/2 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
- Olive oil
- Preheat oven to 450 degrees.
- Ideally, veggies will already be roasted, leftover from a previous dinner (like, say, this one). But, if not, 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).
- Remove veggies from oven and turn up heat to 475 degrees. Place tortilla in oven for 2 minutes, or until it is slightly crispy.
- Remove tortilla and spread with sauce of choice. Top with roasted veggie mix. Layer on fresh mozzarella and sprinkle with a little olive oil and fresh ground pepper.
- Place pizza on a piece of tin foil or a baking sheet and return to oven for 5 to 10 minutes, or until edges are crisp and cheese begins to brown.