~ Flatbread (or pita - I've become a huge fan of Kontos Multigrain Flatbread - it's a great afternoon snack cut into triangles, toasted, and served with hummus)
~ Pesto of any sort (I used Wegman's sundried tomato pesto)
~ Veggies (mushrooms and zucchini for me!)
~ Grated parm
~ Drizzle of black truffle oil
~ Fresh parsley
Preheat your toaster oven on 400/broil. Spread about a tablespoon of pesto over the flatbread. With a mandoline, thinly slice some zucchini. Place the slices around over the pesto-spread bread. Slice up some mushrooms, and lay them on top. Drizzle on a little truffle oil, sprinkle on some parm, and spread fresh parsley over all. Broil in your toaster oven until the veggies are beautifully cooked and sizzling!
While the veggies themselves were a delectable roasted sweetness, the best part of this pizza to me was the crust! The flatbread toasted to a perfectly crispy finish, and the parm was just golden - savory, flavorful, wonderful!
I served this easy-peasy meal with a crisp, peachy pinot grigio by Vetter Vineyards. A perfect compliment!
Yours in the love of good food and wine,
The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.