1 pizza crust (a packaged crust saves time)
1 cup roasted broccoli florets
several roasted asparagus spears
one small tomato sliced
½ small onion thinly sliced
4-5 whole sundried tomatoes packed in oil including oil
½ can of cannellini beans (15.5 ounce can) including liquid
1 cup vegetable broth
1 teaspoon dried basil
½ teaspoon dried rosemary
½ cup Daiya pepperjack cheese
While working on the other ingredients for the pizza roast the broccoli and asparagus. Toss the broccoli and asparagus with olive oil just to coat lightly, salt and pepper to taste and place in the oven on a sheet pan at 370° for 5-7 minutes until just turning color and tender. The vegetables will cook more when on the pizza.
For the pizza crust I used a pre-made crust to save time. There are several good ones available now. Place the crust on the stone and brush the top of the stone with olive oil to help prevent sticking. Also brush the top of the pizza crust around the edge that will not have sauce with olive oil. This will help make the crust brown nicely and make for a crisp, tasty edge.
To make the sauce for this pizza I made a thick tomato base. I used the beans to help “mild” out the sundried tomatoes as well as add some protein. Combine the beans with their liquid, sundried tomatoes with their oil, basil, rosemary and vegetable broth. Blend until smooth.
Spread the base onto the pizza crust using a rubber spatula leaving a quarter inch around the edge. Grind salt and pepper on top to taste. Slice the onion and spread it around the pizza. Layer the roasted broccoli and asparagus. Slice the tomato and add it as well. Spread the cheese evenly around the pizza. Cook according to the directions for the crust or in a preheated 425° oven until the crust is golden and the cheese melted (approximately 10-15 minutes).
Note – use vegetables to your taste! My family loves broccoli and asparagus but this would also be wonderful with cubed squash and zucchini!