If you’re not big on cooking during the week, try this easy tortilla pizza with roasted fall vegetables.
All you need is 25 minutes, a brown rice tortilla, and your favorite sauce and veggies. The choice of toppings is limitless.
For something new and seasonal, replace tomato sauce with butternut squash sauce, which is typically found in the same aisle at most grocery stores. It adds fall flavor and a pop of vibrant color.
In terms of vegetables, broccoli, cauliflower, and romanesco make great seasonal choices. But, experiment with other fall vegetables, such as brussels sprouts, purple potatoes, or whatever you can find, just note cooking time may vary.
Roasted Butternut, Romanesco, & Broccoli Pizza
Total Time: 25 mins
1 cup Romanesco or cauliflower florets, chopped small
1 cup broccoli florets, chopped small
¼ medium red onion, sliced thin
1 clove garlic, diced
1 Tbsp. olive oil
salt and fresh black pepper
1 brown rice tortilla
¼ cup butternut squash sauce
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, combine Romanesco (or cauliflower), broccoli, red onion, garlic, olive oil, a pinch of salt, and a generous pinch of black pepper. Mix well, then lay out flat on a baking sheet. Bake for 15 minutes.
- On a separate baking sheet, lay out the tortilla, and bake for about 5-8 minutes. Watch the tortilla, as different types will cook at different speeds. They should just be getting crisp and golden on the edges.
- Take the tortilla out of the oven, spoon on a generous amount of butternut squash sauce, and return to the oven for a final 3-5 minutes.
- Take the tortillas out of the oven, put on plates. Spoon the roasted veggie mix on top of each. Slice into 6 or 8 pieces and serve.
Get the printable recipe here.
Author: Maria Marlowe is an Integrative Nutrition Health Coach who helps people lose weight or clear up their acne by switching to a real food diet. She posts healthy recipes and meal plans at mariamarlowe.com. She has been featured in Vogue, The New York Times, NBC, Well + Good, and more.