This is a great way to use up leftover grilled or roasted veggies; AND it’s low in fat and cholesterol! For the Veggies 2 Red Bell Peppers, seeded & diced 2 Red Onion, rough chopped 1/2 head Cauliflower, broken into flowerettes 2 Zucchini, diced Good Olive Oil Salt & Pepper Season veggies with salt, pepper & […]
This is a great way to use up leftover grilled or roasted veggies; AND it’s low in fat and cholesterol!
For the Veggies
2 Red Bell Peppers, seeded & diced
2 Red Onion, rough chopped
1/2 head Cauliflower, broken into flowerettes
2 Zucchini, diced
Good Olive Oil
Salt & Pepper
Season veggies with salt, pepper & coat well with oil.
Grill until tender or roast @ 400 degrees for 30 minutes on a sheet pan.
For the Flatbread Pizza
1/2 c. Roasted Garlic, chopped fine
2 Ultra Thin Pre-made Pizza Crusts (I use Mama Marie’s)
1 1/2 c. Pizza or Spaghetti Sauce
2 c. Low Fat Pizza Cheese Blend.
Grated Parmesan
Dried Oregano
Preheat oven to 425 degrees.
Place crusts on wire mesh pizza pans.
Bake 8 minutes.
Remove crusts from oven & turn over.
Combine garlic with veggies.
Build eachpizza as follows: 3/4 c. sauce, 1/2 c. cheese, sprinkle with Parmesan, 1 1/2 c. veggie/garlic mixture, 1/2 c. cheese, more Parmesan & finish by crushing a good amount of oregano over the top.
Bake 10 minutes.
Serve immediately.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.