YIELD: 1 pizza; 8 slices
1 baked pizza crust (whole grain preferred)
1 cup spinach pesto
2 roma tomatoes, thinly sliced
1 (10-ounce) package frozen (or fresh) broccoli florets, steamed until tender-crisp and drained
4 ounces mozzarella-style non-dairy cheese, shredded (1 cup)
1/4 cup Parmesan-style non-dairy cheese
1/2 medium onion, thinly sliced
1 teaspoon olive oil
1 teaspoon no-salt Italian or garlic herb seasoning blend (such as Mrs. Dash)
Preheat the oven to 425 degrees.
Place the unwrapped, baked pizza crust on a large baking sheet or pizza pan. (I prefer one with tiny holes, especially designed for baking pizza).
Spread the pesto sauce evenly over the pizza shell, leaving a small rim around the edge.
Arrange the tomatoes and broccoli over the pesto, distributing evenly.
Sprinkle with shredded non-dairy cheeses and sliced onions.
Drizzle olive oil over the onions, then sprinkle lightly with Italian or garlic herb seasoning blend.
Bake for 8 to 10 minutes, or until the non-dairy cheese is melted and beginning to lightly brown.
Inhale deeply while baking – you can almost live off the aroma alone. Remove pizza from the oven, slice and serve.
*Recipe by LuAnn Bermeo, as published in Amazing Meals, volume 1. This is a copyrighted recipe. For information about Amazing Meals, visit my Facebook page, "Amazing Meals" or email me at firstname.lastname@example.org with Amazing Meals in the subject line.
The photo is of this recipe, prepared by someone who owns my cookbooks, made the recipe (and loved it!) and was kind enough to share the picture with me. She had made her own pesto.