“Cheesy” Veggie Pizzettes

forksoverknives.com

Kyra's Recipes

subheading: PIZZETTES:

1 red onion, thinly sliced (2 cups)

1 zucchini, cut into long diagonal slices (1 cup)

1 red bell pepper, cut into thin strips (1 cup)

6 whole-wheat pita breads

1 ½ cups store-bought pizza or marinara sauce

2 tablespoons fresh basil, finely chopped

subheading: CHEESY BEAN SPREAD:

1 (15-ounce) can white beans, drained and rinsed

¼ cup nutritional yeast

1 clove garlic, minced (½ teaspoon)

2 teaspoons white wine vinegar

1 dash crushed red pepper flakes

Sea salt

Freshly ground black pepper

These mini pizzas are great for parties. Pita bread works well as a pizza crust because it cooks very quickly and comes in the perfect size for making individual pizzas or appetizer-size slices. The cheesy bean spread is a good replacement for nut-based cheese and adds a nice savory flavor to the dish. Since the pita bread is not baked for as long as a traditional crust, sauté the vegetables beforehand so that they are cooked just right when they come out of the oven. You can also sauté the vegetables and the spread the day before so that assembly is easy. These mini pizzas are great for parties. Pita bread works well as a pizza crust because it cooks very quickly and comes in the perfect size for making individual pizzas or appetizer-size slices. The cheesy bean spread is a good replacement for nut-based cheese and adds a nice savory flavor to the dish. Since the pita bread is not baked for as long as a traditional crust, sauté the vegetables beforehand so that they are cooked just right when they come out of the oven. You can also sauté the vegetables and the spread the day before so that assembly is easy.

Directions at forksoverknives.com

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