Leftover roasted vegetable pizza
8
Points® value
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
1
Difficulty
Easy
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.
Ingredients
Whole wheat pita
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
Fresh basil
2 tbsp(s), chopped
Grated Parmesan cheese
1 tbsp(s)
Shredded part-skim mozzarella cheese
¼ cup(s)
