- 1 14-inch pizza crust
- 1/3 cup marinara sauce
- 1 cup plant-based cheese
- 1 1/2 cups chopped broccoli
- ¼ cup assorted fresh herbs (or 1 tbsp dried)
- 1/3 cup chopped hazelnuts
- 1 cup chopped romaine lettuce
- 1/2 cup kidney beans
- 1 tsp lemon juice
- 1 tsp extra-virgin olive oil
- 1 tsp rinsed capers
4 servings (1 serving=2 slices)
Heat oven to 400º F. Top a prepared 14-inch pizza crust with 1/3 cup marinara sauce, 1 cup plant-based cheese, 1 1/2 cups chopped broccoli, ¼ cup assorted fresh herbs (or 1 tbsp dried), and 1/3 cup chopped hazelnuts. Bake crust as directed, 20 minutes. Refrigerate leftovers in airtight container up to 3 days.
Serve with a Romaine lettuce salad with kidney beans: Place 1 cup chopped romaine lettuce on a plate, top with 1/2 cup kidney beans, and drizzle with dressing (1 tsp lemon juice, 1 tsp extra-virgin olive oil, and 1 tsp rinsed capers).