Prep Time 35 minutes Cook Time 25 minutes
Even if your kids aren't veggie lovers, they're definitely pizza lovers. Load up the food you know they'll eat with the good stuff you want them to love, and watch it disappear.
by Cat Cora
What you'll need
- 6 small whole wheat pita rounds
- 2 tablespoons extra-virgin olive oil
- 3/4 cup halved grape tomatoes
- Kosher salt and freshly ground black pepper
- 3 cups diced eggplant
- 1/2 head broccoli, chopped into small florets
- 3/4 cup grated carrots
- 1/4 Vidalia or sweet onion, sliced
- 1 small yellow squash, thinly sliced
- 1 small zucchini, grated
- 1 tablespoon balsamic vinegar (optional)
- 1/2 cup grated mozzarella cheese
- 1/2 cup crumbled feta cheese
- 3/4 teaspoon Greek seasoning
- 1/4 cup shredded fresh basil leaves, or 1 tablespoon dried basil
Notes:
Makes 6 mini-pizzas
How to make it
- Preheat the oven to 400° F.
- Heat 1 tablespoon of olive oil in a skillet and add tomatoes. Cook until softened, about 5 minutes. Season with salt to taste. Set aside to cool.
- In the same skillet used for the tomatoes, heat the remaining 1 tablespoons of oil on medium heat.
- Add the eggplant, broccoli, carrot, onion, squash, zucchini and a pinch of salt and pepper. Sauté for 8-10 minutes, stirring frequently, until softened but not mushy.
- Put the softened vegetables, except tomatoes, into the food processor and pulse until a thick sauce is formed. Season with salt and pepper to taste.
- Spoon the vegetable mixture evenly on top of the pita rounds. Divide the sautéed tomatoes evenly among the 6 mini pizzas, placing atop the veggie mixture. Drizzle with balsamic vinegar, if using.
- Top each pizza with mozzarella cheese, feta cheese and any other desired toppings, such as: cooked Italian or turkey sausage, olives, mushrooms, etc.
- Season each pizza with a pinch of Greek seasoning and fresh basil.
- Bake in the oven for 25 minutes until the cheese is melted and the crust is golden brown.
