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1
Preheat the oven to 425F.
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2
Lightly oil a roasting pan.
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3
Combine the ingredients for the pesto with 1/4 cup water in a food processor.
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4
Process until smoothly pureed, stopping the machine and scraping down the sides as needed.
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5
Combine the broccoli, bell pepper, zucchini, and garlic in a mixing bowl and drizzle with the olive oil.
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6
Stir together.
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7
Transfer the vegetables to the prepared pan and put in the oven.
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8
Stir after 10 minutes and continue to roast until the vegetables are touched with brown spots here and there.
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9
Meanwhile, spread the pesto on the pizza crust and sprinkle evenly with the cheese.
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10
Bake for 15 minutes, or until the cheese is nicely melted.
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11
Remove from the oven, let stand for a minute, then cut into 6 wedges (its easier to cut the pizza before piling on the veggies).
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12
When the vegetables are done, distribute them evenly over the pizza slices.
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13
If the pizza came out of the oven a few minutes before the vegetables, put the whole thing back into the oven for a couple of minutes to get everything piping hot, then serve at once.
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14
While the pizza is baking, you have time to make Chickpea and Carrot Salad with Parsley and Olives (page 190) or, if you prefer, a salad of baby greens with chickpeas, tomatoes, and carrots.
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15
As an alternative to salad, serve this with a platter of baby carrots (with a creamy vegan dressing as a dip, if you like), cherry or grape tomatoes, and sliced oranges.
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16
See the menu with Orzo Soup with Roasted Vegetables (page 24).
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17
(per slice)
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18
Calories: 368
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19
Total Fat: 16.5g
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20
Protein: 11g
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21
Carbohydrates: 43g
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22
Fiber: 5g
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23
Sodium: 595mg
