Grilled broccoli, cherry tomato, and olive pizzas
8 oz, cut into small florets
16 item(s), halved
12 medium, pitted and chopped
Store-bought pizza sauce
½ cup(s), or tomato sauce, divided
Whole wheat tortilla(s)
1 tsp(s), divided
2 oz, about 4 thin slices
Grated Parmesan cheese
4 tsp(s), Parmigiano-Reggiano recommended
- Preheat oven to 450°F. In large bowl, toss broccoli, tomatoes, oil, and salt. Spread vegetables out on baking sheet in single layer and lightly coat with nonstick spray. Roast until vegetables are crispy, 12 to 15 minutes. Remove from oven. (You can also grill the vegetables in a grilling basket.) Toss vegetables with olives.
- Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
- To make pizzas, spread 2 tbsp tomato sauce on each tortilla and sprinkle each with 1⁄4 tsp oregano. Tear 1 slice of provolone into pieces and arrange on top of 1 pizza. Top with 1 tsp Parmesan and quarter of vegetables. Repeat with remaining pizzas, provolone, Parmesan, and vegetables. Grill pizzas until edges begin to brown, 3 to 4 minutes. Rotate pizzas and continue to grill until cheese is bubbly, 2 to 3 minutes more. (You may have to cook the pizzas in batches, depending on the size of your grill or grill pan.)
- Serving size: 1 pizza