Mindful Sodexo 
Pizzetta layered with spinach, zucchini, eggplant, portobello mushroom, red pepper, tomato, mozzarella & fresh oregano
Nutrition Facts:
Calories: 270, Carbs: 34g, Protein: 10g, Fat: 11g, Sat. Fat: 2.5g, Sodium: 410mg, Fiber: 34g
Prep Time: 15 to 20 minutes Cook time: 20 to 25 minutes Yield: 4 servings; 1 pizzetta per serving Difficulty level: Easy
Rustic Vegetable Pizzetta
Ingredients
Prepare
Rustic Vegetable Pizzetta
- 4 (6-inch) whole grain flatbreads
- 1 cup Pizza Sauce
- 8 ounces (about 2 cups) Diced Roasted Vegetables
- 6 tablespoons chopped Roma or plum tomatoes
- 4 tablespoons part skim mozzarella cheese
- 2 teaspoons chopped oregano
- 1. Preheat the oven to 400 degrees Fahrenheit.
- 2. Evenly spread 1/4 cup of pizza sauce to 1/4-inch from the edge of each flatbread.
- 3. In order, evenly top each flatbread with:
- 1/2 cup diced roasted vegetables
- 1 1/2 tablespoons diced tomato
- 1 tablespoon mozzarella cheese
NOTE: Do not pile ingredients in the center; concentrate on spreading them towards the outside edges. - 4. Bake the pizzetta for 10 to 12 minutes at 400 degrees Fahrenheit or until the cheese melts. Remove it from the oven.
- 5. Top each pizzetta with 1/2 teaspoon chopped oregano. Cut as desired. Enjoy immediately!
Pizza Sauce
- 1 1/4 cups no added salt diced tomatoes
- 1/4 teaspoon peeled and finely chopped fresh garlic cloves
- 1/8 teaspoon finely chopped fresh oregano or 1 pinch dried oregano leaves
- 1/8 teaspoon onion powder
- 1 large basil leaf, thinly sliced, or 1 pinch of dried basil leaves
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon crushed red pepper flakes
- 1. In a blender, pulse the tomatoes lightly to crush them. Transfer the tomatoes to a bowl.
- 2. Combine all ingredients and mix until well-blended. Cover and place in refrigerator until ready to use.
Diced Roasted Vegetables
- 1/2 cup zucchini, cut into 1/2-inch pieces
- 1/2 cup eggplant, cut into 1/2-inch pieces
- 1/2 cup portobello mushrooms, cut into 1/2-inch pieces
- 1 cup red bell pepper, cut into 1/2-inch pieces
- 1/3 cup yellow onion, cut into 1/2-inch pieces
- 1 teaspoon canola oil
- 1/4 teaspoon ground black pepper
- 1 teaspoon balsamic vinegar
- 1/8 teaspoon kosher salt
- 1. Preheat the oven to 475 degrees Fahrenheit. Spray a baking sheet with nonstick pan spray.
- 2. In a medium bowl, combine the vegetables with the oil, pepper, vinegar and salt. Spread the vegetables in an even layer on the baking sheet.
- 3. Roast the vegetables for 8 to 10 minutes until the vegetables are just beginning to char. Remove them from the heat and let them cool for 5 to 10 minutes before using.
Chef Tips:
- Prepare a large batch of roasted vegetables up to 2 days ahead of time and keep them covered in the refrigerator. Leave enough room on the baking sheet to keep the vegetables in a single layer; use two baking sheets if needed. Try them in grain bowls, pasta salads or in sandwiches!
