Use leftovers and extra veggies for a simple meal

I’m a fan of Food Renegade, and as part of their Fight Back Friday, here is simple recipe for a healthy meal with lots of vegetables.

Sometimes we have trouble eating all the vegetables we get in out CSA Box or sometimes we just don’t feel like cooking. The solution?

Easy Garden Pizza

Ingredients:
Premade or precooked crust – I use organic gluten-free or sprouted-wheat crust
Olive Oil
Seasonings (basil, pepper, garlic, etc)
Vegetables (we use organic vegetables from our CSA Box or garden)
Cheese (we use raw cheddar, mozzarella, Parmesan, or goat cheese)

The winning combo for us this vegetable season?
Yellow squash
Eggplant (a great way to use this veggie if it’s not your favorite)
Leeks
Red onions
Peppers
Tomatoes
Garlic

I brush the crust with olive oil and 2 spoonfuls of fresh organic salsa. I sprinkle minced garlic throughout.
I top with sliced and chopped vegetables, then sprinkle with cheese. (if using leftover meat, place on the pizza before the cheese).
I then sprinkle basil and sun dried tomato flakes all over the pizza.

Place on a pizza stone after following crust directions for temperature. Should be ready in 8-12 minutes. We find the pizza pairs perfectly with a fresh salad with oil and balsamic vinegar.

This recipe can easily be changed to be gluten-free, vegan, or vegetarian.
A friend of mine uses veganaise as a dip to serve with pizza.

Don’t be afraid to use whatever vegetables you have on had. You can put anything on pizza and it can be healthy!