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1
Preheat oven to 400 degrees, place oven racks on middle and lower shelves.
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2
Prepare your vegetable while your oven is warming.
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3
The secret to success with this recipe is slicing your vegetables thinly so that they cook quickly.
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4
In a small bowl, mix your tomato sauce with the pesto.
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5
Set aside.
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6
Take either fresh or frozen (I keep a stash in the freezer, they take a couple extra minutes to cook, but so worth it) pita breads and spread them out on the kitchen counter, top each with 3-4 tablespoons (approx.
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7
1 oz) of sauce.
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8
Lightly top the pizzas with veggies and/or meats, but use a light hand as the baking time is short and less is definitely more.
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9
Some of my favorite combinations : asparagus/prosciutto/onion; summer squash, red pepper, onion; spinach, mushroom, goat cheese; all of these include a light sprinkling of cheese.
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10
Follow veg/meats with a dusting of shredded cheese.
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11
You want just a sprinkle so the other toppings get a chance to cook and the cheese gets to broil into crisp goodness.
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12
Once topped, carefully place the pizzas directly on the racks of your hot oven, set timer for 4 minutes.
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13
After 4 minutes, use a spatula check the crusts for crispness, give an extra minute if needed.
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14
When crisp, transfer the pizzas to the broiler portion of your oven for 2-3 minutes.
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15
Watch them carefully.
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16
The goal here is bubbly golden cheese and fully cooked veg.
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17
Once toasted, transfer to a large wooden cutting board slice and serve.
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18
This goes great with a simple salad, wine/ beer and its even better the next day for lunch.
