Leftover Roasted Vegetable Pizza
Have lots of roasted veggies leftover from a big feast or gathering? Here’s a great way to use up a good amount (one cup) per serving. We take a portion of the vegetables and process them with basil and Parmesan to make a delicious faux pesto that serves as the sauce for the pizza; the rest of the veggies go on top of a layer of gooey mozzarella. It’s a fun and family-friendly way to use up what you have. The recipe makes 1 pizza and is easy to double, triple, or quadruple as needed.
Whole wheat pita(s)
1 large, about 2 1/4 oz
Non starchy roasted vegetables without oil
1 cup(s), such as Brussels sprouts, broccoli, and red onion, divided
2 Tbsp, chopped
Grated Parmesan cheese
Shredded part-skim mozzarella cheese
- Preheat the broiler to High. Place the pita on a small sheet pan; broil until crisp, 1 to 2 minutes per side. Remove the pita from the oven. Reduce the broiler heat to Low.
- Place ⅓ cup of the roasted vegetables, basil, Parmesan, and 2 tbsp water in a mini food processor; process until smooth, stopping to scrape down the sides of the bowl as needed. Spread the pureed veggie mixture over the pita. Top evenly with the mozzarella and the remaining roasted vegetables. Broil on Low until the mozzarella melts, 1 ½ to 2 ½ minutes.
- Serving size: 1 pizza