Take a bite. Really. Take a bite! It’s a pizza party in your mouth! Roasted Vegetable Flatbread Pizza is going to be your next favorite pizza dinner! I know because it’s now mine!
I am SO EXCITED to be co-hosting the #MeatlessMonday blog hop with:
They’re wonderful bloggers who have nothing but wholesome goodness to offer up. Mary even has her own heirloom seeds business.
Please make sure to link up your #Meatfree meal in the linky and tell your friends about it!
I love pizza. It’s a serious weakness of mine. So, every chance I can get to eat pizza, I will. However, pizza with all that fat and cheese is not on my new foodie lifestyle. I know. You’re asking, “They what are you doing posting a pizza recipe?” Well, dear readers, this is a healthier pizza. It’s not entirely fat free, but it is VERY low fat and VERY delicious! So much so that S had two helpings. Granted, this had meat on it, but that’s for a later post.
Since we missed #MeatlessMonday that week, I still wanted to make the pizza, but put some meat on his. I know he’s more active at work than I am and sometimes he doesn’t get a good lunch, like I do. So, he comes home STARVING! So, I decided, since I was making the pizza, I’d make mine #meatfree, and his with some meat on it. It’s a win, win!
And it’s even more of a win when the pizza is a crazy tasty healthy as this one is! Just look at all those deliciously good vegetables swimming with that low fat/fat free cheese. Yeah, I hear ya. “But when I try to melt fat free cheese it won’t.” There’s a bit of a trick I do with the fat free cheese; I spritz it with a little cooking spray. Just a few here and there to make sure it has a nice light coating which helps the cheese melt and not become a board afterwards. While it does seem a tad counterproductive, I don’t use enough spray to add additional fat to the meal.
I’m getting a little better with my pizza cutter. But I saw those pizza blade things and now I have to have one of those, but have NO idea where I would put it. I guess I’ll just stick with my rotary pizza cutter. I just need to practice more with it.
Okay, I’m drooling again. This pizza was fabulous and truly did curb my craving for pizza that week. The crust is super crispy, which I love, the veggies are tender and have that roasted sweetness about them, and the salty cheese is melted and gooey! YUM! Honestly, how can you look at that and not want to make one or five right away? There’s a lot of vegetables and tasty fiber. You will not be hungry after one or two slices of this beauty.
Take a bite. Really. Take a bite! It’s a pizza party in your mouth! You’re not going to miss all that greasy, bloating fat that goes into store bought or delivery/carry out pizza. This is going to be your next favorite pizza dinner! I know because it’s now mine!
Make sure to link up your #meatfree meal in the linky after the recipe and share the party with all your friends! It’s a great source of inspiration for my #MeatlessMonday meals!
- 2 cups halved cherry tomatoes
- 2 cups thinly sliced red onion
- 2 cups halved baby eggplant
- 1 1/2 cups sliced zucchini
- 1 1/2 cups sliced yellow squash
- 1 thin crust pizza shell
- 1/2 cup pizza sauce
- 1 1/2 cups part-skim mozzarella cheese
- Preheat oven to 450.
- Place the vegetables on two baking sheets covered with aluminum foil coated with cooking spray. Sprinkle with salt, pepper and seasonings to taste (I used my Tuscan seasoning blend) and bake at 450 for 10 minutes.
- Remove from heat and stir well, then bake an additional 10 minutes. Remove from heat and cool.
- Spread the pizza sauce on top of the pizza crust leaving 1/2 to a 1/4 inch crust around the edge. Sprinkle with 1/2 cup mozzarella cheese, then vegetables, then the remaining cheese.
- Bake at 450 for 10 to 15 minutes or until the crust is crisp and the cheese is melted and bubbly.
- Remove from heat, cool 5 minutes, and then slice into 4 strips. Serve with a lettuce wedge.
*OR you can remove the Veg and count 5.5 Bread.