- 10 mins
- 25 mins
Ingredients
- 1 gluten-free Udi’s thin pizza crust *
- 1 & 1/2 tablespoons butter (I prefer organic, pastured, full-tilt butter)
- 2 cloves garlic, minced
- squeeze of honey (1-2 teaspoons)
- 1 cup thinly sliced ridicchio
- 1 cup mixed squash chunks (3/4 inch squares)
- 1 beet, washed and cut into chunks, no need to peel (3/4 inch squares)
- cheese (I used a mix of 3 different kinds)
- OR
- 1 gluten-free Udi’s thin pizza crust *
- 1 & 1/2 tablespoons butter
- 2 cloves garlic, minced
- squeeze of honey (1-2 teaspoons)
- 2 roasted green chiles, peeled, de-seeded and chopped
- 2 tomatoes chopped *
- 1 can sliced black olives
- 1/4 cup corn
- 1/4 cup diced onion
- cheese
Preparation
Step 1
1. Because the beets and squash take longer to cook than the pizza itself, I like to roast them first. It also adds a nice taste to the pizza. Preheat oven to 400 degrees. Place the prepared beets and zucchini in a medium-sized bowl and drizzle with a small amount of olive oil. Gently mix to cover with oil. Spread out the veggies on a lightly oiled cookie sheet and sprinkle with sea salt. Roast on center rack of the oven for about 15 minutes. Watch closely and flip using a spatula to make sure they’re roasted evenly. Remove from oven and set aside.
2. While the veggies are roasting, melt the butter over low heat, add the garlic and honey and stir until blended.
3. Brush the melted butter-garlic-honey blend over the pizza crust. Add the ingredients, sprinkle shredded cheese over the top and cook in 375 degree oven for 10 to 12 minutes or until the cheese is lightly browned. Remove from oven and let rest for 5 minutes.
4. Cut into 4 slices and enjoy! Serves 1 or 2, depending on how hungry you are.