Hummus and Roasted Vegetable "Pizza"

I have been making a similar version of this recipe for several years now and have always loved it! It is a delicious meal, especially in the summertime when most of these vegetables come into season. It is quick and easy to make, as chopping the vegetables is the most difficult task involved. And I always cook extra vegetables so I will have leftovers to eat the next day. I am already looking forward to the next time I make this!

Ingredients (Serves 4)

• Whole Wheat Tandoori Naan (it also works with pita bread, but I prefer the naan)
• Roasted red pepper or tomato basil hummus (Trader Joes tomato basil is my favorite) 
• 1 cup sliced mushrooms
• 1/2 sweet onion, diced
• 1 large zucchini, halved and sliced
• 2 medium squash, halved and sliced
• 1 medium red pepper, diced
• Olive oil
• Salt and pepper
• Reduced fat Feta cheese 
• Cherry tomatoes

Directions
1. Preheat oven to 400 degrees F.
2. Spread vegetables (except cherry tomatoes) on a baking sheet (you will probably have to use more than 1 baking sheet).
3. Spray the vegetables lightly with olive oil and sprinkle with salt and pepper.
4. Put vegetables in the oven and cook until tender- about 20-30 minutes.
5. Cut each Naan flatbread into 4 pieces and spread each piece with hummus. Top with roasted vegetables, feta, and cherry tomatoes.

Tortilla Pizza

I love thin crust pizza! Not only is it healthier than the thicker crusts, it has a delicious crispy crunch to it! This recipe is great because it comes together so quickly that you can easily make it even on the busiest of week nights! We made a pizza for each of us and learned that if you put too much pesto and cheese, the crust will not bake up as crispy (or maybe you would just have to bake it longer...). Anyway, below are the amounts that I thought worked best!

Ingredients: (for 1 pizza)

• 1 wheat tortilla ( I used Tofuyan Low Carb )
• 2-3 Tbsp basil pesto
• 1/4 cup part skim ricotta cheese
• 2 Roma tomatoes, sliced
• 2-3 fresh basil leaves, chiffonade
• garlic salt
• salt and pepper

Directions:
1. Preheat oven to 475 degrees F. 
2. Place tortilla on baking sheet.
3. Spread the pesto over the tortilla in a thin layer (it  probably won't cover whole tortilla but that's ok)
4. Spread the cheese in the same way as the pesto so that the cheese and pesto slightly mix and are spread pretty evenly.
5.  Top cheese with sliced tomatoes.
6. Sprinkle basil, garlic salt, salt, and pepper over pizza.
7. Place pan with pizza in oven and bake for about 10 minutes.

Nick-a-Rooni Pizza

This is the pizza Nick chose for New Years Eve! It was pretty tasty. I especially liked the flavor of the roasted red peppers.



Ingredients:
Tandoori Naan flatbread
Newman's Sockarooni spaghetti sauce
low fat shredded Italian cheese blend
onions, slightly sauteed
Italian turkey sausage, cooked and crumbled
roasted red peppers, cut in bite size pieces


Directions:
1. Preheat Oven to 400 degrees.
2. Cover flatbread with spaghetti sauce leaving a small border.
3. Sprinkle with low fat cheese.
4. Add toppings
5. Bake for 15-20 min.

Veggie and Turkey Sausage Pizza

This is my favorite combination of veggies for pizza. I got the idea from my favorite pizza place- DaVinci's!



Ingredients:
Tandoori Naan flatbread
Newman's Sockarooni spaghetti sauce
low fat shredded Italian cheese blend
broccoli florets, chopped very small
carrot, chopped very small
mushrooms, thinly sliced
onions, slightly sauteed
Italian turkey sausage, cooked and crumbled

Directions:
1. Preheat Oven to 400 degrees.
2. Cover flatbread with spaghetti sauce leaving a small border.
3. Sprinkle with low fat cheese.
4. Add toppings
5. Bake for 15-20 min.