Roasted Vegetable Wrap Pizza

I thought this recipe would be a nice addition for Pizza Wednesday. I've made tortilla pizzas before, as I'm sure you have, but making a veggie wrap inspired pizza seemed fun.

Recipe from My Fussy Eater.

-1 cup broccoli
-1/2 small zucchini
-1/2 red pepper, sliced
-6 cherry tomatoes
-½ tsp olive oil
-2 spinach wraps
-4 tablespoons tomato sauce 
-1 cup mozzarella, shredded
-black pepper to taste

Preheat the oven to 400. Place the broccoli, zucchini, red pepper and cherry tomatoes onto a baking tray. Pour over the olive oil and toss until the veggies have been evenly coated. Bake in the oven for 20 to 30 minutes.

Once the vegetables are done, spread the tomato sauce onto the wraps and top with the roasted vegetables and shredded mozarella. Add black pepper to taste.

Bake in the oven for about five minutes or until the cheese is melted. 

The tortilla won't get very crispy, so the best way to eat this is to eat it like a veggie wrap. We folded ours into thirds, trapping all of the delicious toppings on the inside of the wrap. Roasting the vegetables before adding them to the pizza really helps to enhance their flavor. 


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