Who doesn’t love pizza? This delicious pizza is inspired by the pizza that I buy on the reg in Rome airport, FCO.
As a flight attendant, I have the opportunity to travel to a lot of countries, engage in a lot of diverse cultures and eat a lot of different types of food. It’s crazy but this generic classic pizza from an airport restaurant has me hooked.
I don’t even eat breakfast but you can see me munching on a piece of this airport pizza at 10am before checkin on any given day that I am there.
It was only a matter of time that I would try to recreate this pizza at home.
Fresh peppers, garlic, onions, artichokes sundried tomatoes, and black olives smothered over a homeade Flatbread with a touch of sauce. The challenge was on!
INGREDIENTS
- Flatbread
- sauce
- olive oil
- provolone or mozzarella cheese (vegan optional)
- artichokes
- black olives
- sundried tomatoes
- red onion
- fresh basil
HOW TO MAKE EVERYTHING VEGGIE PIZZA
STEP 1
Make the Flatbread or use store bought Flatbread. I made the trending cottage cheese flat bread and it was delicious.
Blend 1 cup of cottage cheese and 2 eggs in a blender. Spread out on a cookie sheet lined with parchment paper. Bake at 400 for 35-40 minutes or until done.
I had to flip my Flatbread after 40 minutes and let it bake an extra 10 minutes.
(This recipe is vegan optional using plant based cheese and egg substitute 
)
STEP 2
Chop onion, pepper and garlic, drizzle in olive oil and put on a baking sheet. Bake at 425° until done, approximately 10 minutes.
STEP 3
Dress pizza
Spread a little bit of pasta sauce on Flatbread. Add cheese, roasted vegetables, sundried tomatoes, olives and artichokes. Drizzle olive oil over pizza.
STEP 4
Bake on 425° for 10-15 minutes or until done. I put the oven on broil for the last 2-3 minutes to make it nice and crispy 
And now you have a high protein, high fiber, glutenfree pizza full of fresh vegetables and rich in antioxidants.
Use plant based or vegan cheese and add this meal to your vegan or plantbased repertoire
Enjoy 
