Lazy, Guiltless, Meatless Mondays: Veggie + Cannellini Bean Pizzette

Monday, June 25, 2012

In typical NY fashion I've been a busy busy bee with no time to really invent in the kitchen.  A few Mondays ago was no exception when getting home to cook at 9pm didn't really seem so appeling.  Enter, the bootleg pizza (or pizzette, let's make it sound fancy).  I've been making this type of pizza since college and it usually involves any leftovers I have.  In addition to emptying out your pantry/fridge it is also pretty healthy.  This one is filling enough to give you the protein and veggies you need but does not overdo it with the bread.

1 whole wheat tortilla wrap
5 cherry tomatoes (or whatever amount you want)
1/4 of a medium-sized red pepper, sliced lenghtwise
1/4 of a medium-sized onion, sliced lenghtwise
1/2 cup of cannellini beans
marinara sauce
mozzarella cheese cut in chunks, I used spinach rollatini for mine (hence the green leaves)
olive oil
minced garlic (just a bit for flavor)
pesto sauce
salt and pepper to taste

Preheat oven to 350 F degrees.  Place the tortilla in a cookie sheet, brush with oil oil and minced garlic.  In a bowl, place the cannellini beans and cherry tomatoes, a drizzle of olive oil, a spoonful of pesto, salt and pepper to taste. Mix well.

Assemble the pizzette.  Spread marinara sauce on the bottom, sprinkle the cannellini/cherry tomato salad evenly on the tortilla, followed by the peppers, onions, and then the cheese (I like it to bubble so I always place the cheese on top).

Bake for 10 minutes or until cheese is bubbly and tortilla are crisp. Happy eating!

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