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 😉
