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Roasted Veggie Pizza with Fresh Balsamic and Red Wine Tomato Sauce

Posted Aug 16 2011 10:45am
I am a pizza lover. 

And as a pizza lover, I was it possible for herbivores and omnivores to eat together in harmony over the same pizza?

I do believe I have found that answer.
It's all in the spices and flavors baby.

It actually IS possible to have only veggies as a topping and have it be just as flavorful as cheese and meat but in a different way (that also leaves you feeling completely satisfied but without that heavy, greasy feeling.)

It is the layers of flavor that bring it all together.

Pan roasted veggies, all caramelized and soft, home-made tomato sauce, with it's tangy, spicy bite and hearty, filling whole wheat naan all add different their own elements that work together to create a symphony of flavors.

 When I think of naan I think, of course, of Indian food.  So I pulled that element in by adding some Baba Ghanouj and hummus on the side to dip the crust in.  

On the top, some green alfalfa sprouts give a fresh taste and "tickly" texture as my three year old so aptly stated.

Pay no attention to that bite missing from this slice.  I just couldn't wait to taste it.

And who said veggies are boring?

Roasted Veggie Pizza with Fresh Balsamic and Red Wine Tomato Sauce Serves 4 Printable Recipe

1 package of whole what naan (contains 2 breads)About 2 cups Fresh Tomato Sauce with Balsamic and Red Wine , (or sauce of choice)2 cups chopped roasted vegetables of choice***
Optional Toppings:Fresh sproutsBaba GhanoujHummus


1. Preheat oven to 400F. 
2. Place both naan bread on a baking sheet; spread 1 cup or so of tomato sauce over each naan (You may want a bit more or less according to your taste. I loaded mine up.)  Evenly place the roasted vegetables over the two naan breads. 
3. Bake for 8 minutes or until pizza is heating through and crust begins to brown.  (Keep an eye on it as all ovens are different.)

***Every Sunday I simply spray about 4 pans with non-stick cooking spray over which I lay a mixture of veggies sliced about 1/3 inch thick, such as carrots, sweet potato, tomato, portobello mushroom, zucchini, peppers and squash and bake at 350F for about 40 minutes or until browned; flipping half way through.  I keep a close eye as they brown at different rates due to the type of pan and the area they are placed in the oven.   I use these veggies throughout the week for sandwiches, pizza, in rice etc.

****Sorry!  No nutrition info available for this one. 
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