Very Green Veggie Pesto Pizza

Preparation

1. Step 1

   Preheat the oven to 425°F. Lightly oil a roasting pan.

   Step 2

   Combine the ingredients for the pesto with 1/4 cup water in a food processor. Process until smoothly pureed, stopping the machine and scraping down the sides as needed.

   Step 3

   Combine the broccoli, bell pepper, zucchini, and garlic in a mixing bowl and drizzle with the olive oil. Stir together. Transfer the vegetables to the prepared pan and put in the oven. Stir after 10 minutes and continue to roast until the vegetables are touched with brown spots here and there.

   Step 4

   Meanwhile, spread the pesto on the pizza crust and sprinkle evenly with the cheese. Bake for 15 minutes, or until the cheese is nicely melted. Remove from the oven, let stand for a minute, then cut into 6 wedges (it’s easier to cut the pizza before piling on the veggies).

   Step 5

   When the vegetables are done, distribute them evenly over the pizza slices. If the pizza came out of the oven a few minutes before the vegetables, put the whole thing back into the oven for a couple of minutes to get everything piping hot, then serve at once.

2. Menu Suggestions

   Step 6

   While the pizza is baking, you have time to make Chickpea and Carrot Salad with Parsley and Olives (page 190) or, if you prefer, a salad of baby greens with chickpeas, tomatoes, and carrots.

3. Step 7

   As an alternative to salad, serve this with a platter of baby carrots (with a creamy vegan dressing as a dip, if you like), cherry or grape tomatoes, and sliced oranges.

4. Step 8

   See the menu with Orzo Soup with Roasted Vegetables (page 24).

5. nutrition information

   Step 9

   (per slice)

   Step 10

   Calories: 368

   Step 11

   Total Fat: 16.5g

   Step 12

   Protein: 11g

   Step 13

   Carbohydrates: 43g

   Step 14

   Fiber: 5g

   Step 15

   Sodium: 595mg