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Saturday, February 7, 2015

Roasted Veggie Tortilla Pizza with Kale Lime Pesto

Pizza is a funny thing - most people love it and would say it's their favorite thing ever in the whole world! And there are a few who actually don't like it. What's left is someone like me. I like the idea of pizza, but prepackaged, sugar laden sauces, cheap cheese and mile hi crusts don't do it for me.

A thin crust loaded with veggies and bursting with flavor sauces are more my style. One of my most popular cooking class is my Grilled Flatbread class. But the grill is not always accessible (especially it it's covered under 19" of snow!) and sometime you need an even quicker back up. Enter the tortilla. Tortilla's aren't just for tacos anymore. I've been making a pizza crusts out of them for years and it's time you started too.

It's the same principle: lay out the crust, add toppings and bake. Voila! A tortilla pizza. And because the tortilla is just right for a single pizza, everyone gets to top it their way. So if you have a Wisconsinite in your house who has sworn an oath to eat cheese on EVERYTHING, now they can have cheese and you don't have too.

Let's talk about the Kale Lime pesto - it's amazing as a dip, on top of pasta, as a spread in sandwiches or a little meatball sauce. It gives life to your roasted veggies and works perfect as a pizza 'sauce'. I also enjoy it straight on a spoon.

Having a go-to pizza in your repertoire is now as simple as it is healthy. Mangia!

Happy Healthy Tips: Making a pesto out of kale increases the nutritional value 10 fold; plus there is no cheese to contend with - just antioxidants with a kick of fresh lime.

Roasted Veggie Tortilla Pizza with Kale Lime Pesto

1 whole wheat or gluten free tortilla
2 tbls kale lime pesto (recipe below)
1/2 cup kale, sliced into ribbons
1/2 cup cauliflower, chopped into bite size pieces
1/4 cup sweet potato, chopped into bite size pieces
1/4 onion, chopped into bite size pieces
1/4 cup broccoli, chopped into bite size pieces
salt and pepper to taste
1 tsp extra virgin olive oil

Roast the vegetables (expect for the kale): preheat the oven to 425 degrees. Chop the veggies into bite size pieces. Cover a sheet pan with parchment paper or tin foil, add the vegetables and toss with 1 tbls olive oil. Add a pinch of salt and pepper. Roast in the oven until crisp tender, about 10 minutes. 

Lay the tortilla on a sheet pan. Spread with the kale lime pesto. Top with the vegetables, including the kale. Place back in the oven until the tortilla is crispy.

Remove from oven, add a small drizzle of of olive oil. Slice and enjoy.

Kale Lime Pesto

1 packed cup curly kale
1 garlic clove
1  tbls oregano
1/4 cup extra virgin olive oil
1/4 cup toasted pepitas
2 tbls fresh lime juice
pinch of salt
pinch of cayenne pepper

Place all the ingredients in a blender and blend to combine. If you feel the pesto is too thick, add an additional drizzle of olive oil.

1 comment:

  1. I absolutely loved the recipe and moreover the way you represented is also very good. Would love to try it sometime as I don’t like the spicy and prefer vegetables.



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