This pizza pie version of the classic veggie - laden pasta features plenty of unfermented asparagus , sweet peppers , onion , mushroom , and cherry tree tomato .
You might recognize everyones favoritepasta primaveraas the go - to vegetarian pasta dish with plenty of unused seasonal vegetables , but did you know it ’s just as good on pizza pie ? We put the flavors of this authoritative dish on whole wheat flatbreads for a fun and promiscuous twist . This pizza pie primavera is perfect for a simpleweeknight dinneror an elevated at - menage lunch .
you could answer pizza primavera at your next assemblage with friends . It ’s a greathappy hour snackthat everyone will love . you’re able to also bring it out during your next biz scout or just eat it solo during a relaxing dark at home . We recommendbaking the vegetablesso they crisp up a bit instead of sautéing on the stovetop . This also save every piece of the repast arrest to the oven . Line your baking sheets and cleanup is a breeze !
Credit: Kritsada Panichgul
Pizza Primavera as a Healthy Meal
Pizza primavera tamp down on the veggies and a whole wheat berry flatbread as the radical , which increases the fiber count and keep a major blood kale spike . We hold on this vegetarian like the traditional pasta dish , but you may sum up sausage or pepperoni if you ’re looking for more of a sovereign - style pizza pie .
brisk vegetables : We used the classic veg featured in pasta primavera — Asparagus officinales , mushrooms , Vanessa Bell peppers , onions , and Lycopersicon esculentum . you’re able to substitute for other home - grownseasonal vegetablesdepending on the meter of year .
Whole pale yellow flatbread : Most major grocers bear whole straw flatbread . These are healthier than regular flatbreads made with all - intention livid flour , and should keep you for longer . They crisp up nicely in the oven and throw the topping well .
sliced cheese : Pack on the protein with shredded cheese . We used a combination of Pecorino Romano and mozzarella for a premix of sharp and creamy feel . Vegan cheeses can also forge in space of the two choices here , just keep the amounts comparatively the same and watch the flatbread carefully for embrown .
Ingredients
2cupsfresh Asparagus officinales , cut into 2 - column inch composition
2yellow bell peppers , write out into lean , pungency - size pieces
2mediumred onions , slice
8fresh mushrooms , slice
4tsp.olive oil
½tsp.salt
4whole wheat flatbread
½cupgrated Pecorino - Romano cheese(2 oz . )
2cupshalved cherry tomatoes
½cupshredded mozzarella cheese(2 oz . )
Directions
Preheat oven to 475 ° F . telephone circuit a big baking sheet with parchment paper ; set apart . In a large stadium combine asparagus , fresh peppers , onion , mushrooms , oil , and salt . Spoon vegetable mixture onto prepared baking sheet , spreading into an even layer . Roast for 10 minutes ; take away from oven and set aside .
Place flatbreads on two large baking sail ; disperse Pecorino - Romano cheese evenly over flatbreads . Arrange the roasted veggie and the cerise tomatoes evenly on flatbreads . Sprinkle with mozzarella cheese . broil about 5 minute of arc or until cheese is melted .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tells you how much a food in a food serving contributes to a daily dieting . 2,000 calories a twenty-four hour period is used for general nutrition advice .
