These pizzas come together in minutes, and the individual flatbreads are perfect for portion control!
Friday nights are usually take-out nights for us, whether it’s Thai, Chinese or pizza. It’s kind of a ritual we picked up to give us a chance to “have the night off” in a sense after a long work week. But sometimes the greasiness from all that food can be too much to handle. That’s why I made these whole wheat veggie flatbread pizzas. Not only that, my skinny jeans were not very happy with all that take-out food I was devouring on a weekly basis.
So now about these “pizzas” – they’re incredibly easy to whip up, using leftover marinara, crumbled goat cheese, sun dried tomatoes, asparagus spears and a generous sprinkle of mozzarella. And after being baked for 10 minutes to a wonderfully crisp crust, they’ll be ready to be devoured or frozen for a simple freezer-friendly meal later on in the week. Plus, they’re perfectly portioned and completely vegetarian on a whole wheat base so you could even have two of these pizzas without all that heavy grease!
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