Happy Monday, everyone!
Mondays are generally pretty busy for me, so I like to plan dinners that take under half an hour to prepare, and if possible, eat. My usual solution is grilled cheese or cereal, but tonight I wanted to throw together something I could feel good about. Something that would make me feel good, but still have that Monday night element of fun. Vegan pizza it is!
My fifteen-minute vegan pizza is so ridiculously simple and easy, making it perfect for a busy night. On any other night, vegan pizza would involve kneading dough and letting it rise, boiling down a delicious and spicy sauce. Not tonight. This pizza uses store-bought flatbread and tomato paste!
Fifteen Minute Vegan Individual Pizza
1 Flatbread (store-bought!)
1/4 C Tomato Paste (or any pizza/pasta sauce you have on hand)
1 quarter-inch slice of eggplant, cut into quarters
1/2 of a small zucchini, sliced
1 canned artichoke, cut into quarters
2 white mushroom caps, sliced
10 kalamata olives
1/4 C of raw spinach
2 tsp vegan pesto
1 Tbsp olive oil
*Feel free to use whichever pizza toppings your heart desires! These are just the veggies I happened to have in my fridge today.
Preheat oven to 350. Spoon your tomato sauce onto your flatbread and spread it evenly, leaving about 1/2 an inch around for a “crust”. Place pesto in “dollops” around the pizza. Add your chopped and sliced veggies, topping with the raw spinach. Drizzle the olive oil over top. Grease a cookie sheet or use a pizza stone, and cook at 350 for 10-15 minutes, until veggies are heated through and crust is crispy.
I managed to do my workout today as planned, so I’m feeling really good about getting this week off on the right foot. Tomorrow is spinning class, which I’m always excited for!
Hope you had a wonderful Monday!