Roasted Vegetable Pizza

Roasted Vegetable Pizza
2
25 minutes
2 cups broccoli florets
1 large red bell pepper, sliced 1 inch thick
1 large Portobello mushroom, cut into 1/2 inch slices
1 teaspoon garlic powder
1 tablespoon balsamic vinegar
1 teaspoon Mrs. Dash seasoning or Spike no salt seasoning
5 ounces baby spinach
2 ( 100% whole grain) tortillas or pita bread
1/2 cup no-salt-added or low-sodium pasta sauce
2 ounces mozzarella type non-dairy cheese, shredded


Preheat oven to 350 degrees F.

Toss broccoli, bell peppers, and mushrooms with garlic powder, balsamic vinegar, and seasoning. Roast seasoned vegetables on a cookie sheet for 30 minutes, turning occasionally and mounding to keep from drying out.

Steam spinach until just wilted.

Spread a thin layer of pasta sauce on tortilla or on top of pita bread, sprinkle soy cheese, and distribute roasted vegetables and spinach.

Bake for approximately 7 minutes or until cheese is melted.

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