This is a dead simple dinner that’s quick to prepare and easy to make in bulk for meal prepping.
It’s also healthy – according to my DH, *too* healthy, and can’t be classified as ‘pizza’. 😆 Call it a flatbread, then.
I was a big fan, and ended up eating the leftover hummus & veggies in a bunch of different ways throughout the week.
Roasted Veggie Pizza
Mixed veggies: I used a combo of zucchini, eggplant, peppers, carrots and onions
Some sort of pizza base: I used bran pita, but naan would be great here, as would tortillas or pizza dough flats
Edamame, cooked and shelled
Sun dried tomatoes
Red pepper flakes
Oil, salt & pepper
Preheat your oven to 200C/400F. Chop your veggies into bite-sized pieces, and arrange on a prepared baking sheet in a single layer.
Drizzle some oil over and sprinkle liberally with salt and pepper. Toss to coat and spread back out in a single layer.
Bake 15 minutes, flip, and bake an additional 10 – 15 minutes or until your desired brownness is reached. Remove and set aside.
The rest is simple. Prep your edamame if it came shelled like mine did. Set aside.
To assemble, spread hummus out in a thin-ish layer on your flatbread like you would marinara on a pizza. Arrange your roasted veggies on top, adding a sprinkle of edamame, olives and sun dried tomato to Zhuzh up your pizza a bit.
Sprinkle spices over top.
Bake on a cookie sheet 10 minutes or until crisp. Pull and slice.
Serves a few