NUTRITION

SERVINGS

INGREDIENTS

0.75 whole high-protein whole wheat flatbread

0.33 cup part-skim ricotta cheese

1.75 oz part-skim shredded mozzarella cheese

0.25 cup sugar-free marinara sauce

0.5 cup red bell pepper

0.5 cup zucchini

0 tsp extra virgin olive oil

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Slice the red bell pepper and zucchini into thin rounds or bite-sized strips.

• 3

  In a small bowl, toss the vegetables with olive oil, sea salt, and black pepper until evenly coated.

• 4

  Spread the vegetables in a single layer on the baking sheet and roast for 10-12 minutes until tender and slightly caramelized.

• 5

  Place the flatbread on a separate baking sheet and spread the marinara sauce evenly across the surface.

• 6

  Dollop the ricotta cheese over the sauce and arrange the roasted vegetables on top.

• 7

  Sprinkle the shredded mozzarella, dried oregano, and garlic powder over the pizza.

• 8

  Bake for 8-10 minutes until the cheese is melted and bubbly and the flatbread edges are golden brown.

• 9

  Remove from the oven and garnish with freshly torn basil leaves before slicing and serving.