Monday, January 7, 2013

Roasted Veggie Pizza!

So one of my new year's resolutions was to take better care of myself, mentally and physically.

One way I plan on doing this is putting healthy twists on traditionally bad-for-you foods I so dearly love.

I'm definitely a semi-homemade-sorta-measured kind of cook, sooo if that's your thing too, you will probably like this post. If not? Sorry your OCD gets in the way of my eating. JK!

First one on the list: PIZZA



This is a meat free pizza: Roast Veggie Pizza!
What you need: Eggplant, Zuchinni, Red Bell Pepper, Onion, Olive Oil or Cooking Spray, Strongly flavored cheese (stronger flavor means you need less cheese to get the taste, less cheese = less me haha. I used Grueyere but you can use whatever your heart desires) Whole Wheat Pizza crust, tomato sauce, and Italian seasoning.


 Set oven to 400.

First thing you want to do is chop up your veggies, you can decide how much or how little you want on your pizza as well as how thick the chunks, just remember bigger chunks take longer to cook.


Veggie graveyard! Innards and peals!

Chopped up eggplant. Make sure you peel your eggplant before chopping/roasting.

 Lightly coat your baking sheet with your cooking spray or if you are a dork face like me who keeps forgetting to buy more every single stinkin time you go to the store, you got put a dollop of oil on it and spread it around. yay. boo. what? moving on...

Spread your veggies out on your sheet and pop 'em in the oven. Roast until soft and starting to brown.

While thats roasting away, grate up some cheese to top the pizza. Yum.


My veggies ended up roasting about a half hour. This is them at 20 minutes, not roastytoasty enough.

Yay! Pizza's newest bestie.
 Roll out your dough making sure to flour your surface. You can make yours round, I like square pizzas because they are fun and different.


Put a teeeny bit of low sodium tomato sauce on there for moisture:
Veggies
 Sprinkle with a little Italian Seasoning
 Sprinkle on ya cheese man.

Bake it on 400 for 15-20 minutes. Start checking at 10, just in case. And obviously the longer you leave it the crunchier the crust will get so if you live it crunchy live it longer.



Ta-Done! Love it!


You can totally mix it up and use pesto or no sauce or no cheese or different veggies. Have fun!

See you all on the flip side!

<3 miss emily.



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