Monday, March 30, 2015

Roasted Veggie Pita Pizzas

Roasted Veggie Pita Pizzas
Let's talk about this: Whole wheat pita crust. Avocado-lime sauce. Indian roasted veggies. Goat cheese. Kale for added nutrition. 
So freaking gourmet. 
I'll be making these again....

Roasted Veggie Pita Pizzas
adapted from this recipe
Avocado Sauce
2 ripe avocados
2 cloves garlic
2 tablespoons olive oil
2 tablespoons water (more as needed)
½ teaspoon salt
1 teaspoon cumin
juice of one lime

Roasted Veggies
2 heads cauliflower, cut into small florets
2 14-ounce cans chickpeas, rinsed and drained
2 teaspoons chili powder
2 teaspoons garam masala
½ teaspoon cayenne pepper

6 small whole wheat pitas
chopped kale
goat cheese
salt and pepper to taste

1. Roasted veggies: Drizzle cauliflower and chickpeas on a baking sheet with olive oil and sprinkle with spices. Give the pan a gentle shake to sort of mix things around. Roast for 15-20 minutes at 425, stir, and roast for an additional 15-20 minutes.
2. While the veggies are roasting, puree the avocado sauce ingredients in a food processor or blender. Set aside.
3. To assemble, spread each pita with a spoonful of avocado sauce and top with roasted veggies and kale. Sprinkle with extra salt, pepper, and goat cheese crumbles. Broil in oven for about 6 min, or until crust is browned and cheese is toasted
Roasted Veggie Pita Pizzas

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