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 a 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!
- 2 heaping tablespoons marinara or pesto sauce
- 1/2 cup small broccoli florets
- 1/2 cup mixed roasted vegetables of choice, finely chopped (butternut squash, parsnip, sweet potato, zucchini, red pepper, and shallot all work well)
- 3 thin slices fresh mozzarella
- Olive oil
- Preheat oven to 450 degrees.
- Place tortilla in oven for 2 minutes, or until slightly crispy.
- Remove from oven and spread with sauce. Top with broccoli and roasted veggies. Layer on mozzarella and sprinkle with a little olive oil, salt, and 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.