Roasted Vegetable Pizza

Mondays, one of the days Daniele and I cook for each other, is a day to try something new. But seeing as my film class is trying to smoother me with 3 coursepacks of readings I decided to try a recipe that wouldn’t take all night. I found this recipe in one of our new cookbooks and adapted it for two.

1 small onion, chopped
1 zucchini, chopped
1 red pepper, cut into slices
1 potato, thinly sliced
1 tsp. thyme
2 tsp. olive oil
1 clove garlic, minced
2 whole wheat pitas
Grated parmesan cheese

1. Preheat oven to 425 degrees F.
2. Place all the ingredients except the last two in a bowl and stir well to coat vegetables evenly.
3. Spread mixture onto a foil-covered baking sheet (don’t crowd them).
4. Bake 20 min, stirring once to ensure even cooking.
5. Raise oven heat to 450 degrees F. Lightly toast pitas for 3 min.
6. Spoon mixture onto the crust. Sprinkle with parmesan cheese and put back into the oven until cheese melts.

I made another pizza later in the week to use up the vegetables except I seasoned with oregano, basil, parsley, and some garlic salt. I then crumbled feta cheese (my latest obsession) on top instead of parmesan.

nom nom nom.

P.s. This is the first time I’ve eaten a whole “pizza”… but is it really pizza? Seems too healthy and not Italian enough.