Popular Conditions & Diets
Ingredients
12
Time
20m
Serves
4
Recipe by Kelsey Russell-Murray
Ingredients
12
Time
20m
Serves
4
1 cup
Cherry Tomatoes
whole
1 med
Zucchini
thinly sliced
1 large
Yellow Bell Pepper
sliced
1/2 Tbsp
Basil
dried
1/4 tsp
Black Pepper
Vegetarian
Dinner
1/4 tsp
Kosher Salt
1 Tbsp
Extra-virgin Olive Oil
2
Whole Wheat Thin Pizza Crusts
1/2 cup
Pesto
1 cup
Mozzarella Cheese
shredded
1/3 cup
Feta Cheese
1 1/2 cups
Raw Arugula
1
Preheat oven to 425-degrees F. Arrange whole cherry tomatoes, thinly sliced zucchini and bell peppers on a baking sheet and coat evenly with oil, basil, salt and pepper. Roast in the oven for 6-8 minutes, stirring once.
2
Top whole wheat pizza crusts with pesto, roasted veggies and shredded mozzarella. Use a fork to press down gently and burst tomatoes. Lastly, top with crumbled feta. Bake in the oven for 8 minutes, until cheese is melted and crust is golden brown.
3
Remove flatbread from oven and top with fresh arugula. Optional: drizzle with thinned pesto aioli (1 tbsp pesto, 1 tbsp mayo, 1 tbsp water) and crushed red pepper flakes. Slice and enjoy!
4
Substitutions: Substitute plant based cheese shreds and omit feta cheese if vegan. Substitute gluten free pizza crusts if gluten-free.
I have been working as a Registered Dietitian for 8 years now, the majority of which has been spent working as a clinical inpatient RD in a hospital. I specialize primarily in critical care and stroke nutrition. In 2020 I opened my virtual private practice, Gut Healthy Dietitian, where I specialize primarily in gut and digestive-health related diseases and conditions. I have an Honours Bachelor of Science in Nutrition as well as a Graduate Diploma of Integrated Dietetic Internship.
