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Roasted Garlic Sauce Veggie Pizza

Story Created: Aug 23, 2010 at 10:23 AM CDT

Story Updated: Sep 17, 2010 at 7:54 AM CDT

By Scott Koeneman / Fight the Fat Foodie

There's something about a veggie pizza, the brilliant color, the crunch in every bite, the wonderful mixture of flavors. With this version, I add a wonderful roasted garlic sauce, Nancy's favorite.

You can find the recipe for the whole-wheat pizza dough here.

This pizza works out to 425 calories, with 14 grams of fat and 5 grams of fiber for 1/4 of the pie. Serve with a mixed green salad.

Let's eat!

Roasted Garlic Sauce
Ingredients:
1 cup skim milk
2 tablespoons unsalted light butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 heads roasted garlic (see below)

Directions:
For roasted garlic:
Preheat oven to 350F
Cut the top 1/4 of the garlic heads off.

Place them, cut side down on a foil-covered cookie sheet and rub them with olive oil and salt. Bake for about 1 hour and set aside until they are cool enough to handle. Carefully remove each clove and place in a bowl, Squeeze the heads to expel any cloves you can't pull out.

For sauce:
Slowly heat milk in a small saucepan, do not boil. Cover and remove from heat.

In a different pan, melt butter over medium heat. Once melted, slowly whisk in flour to create a roux.Cook several minutes, but do not allow it to darken. Gradually add the milk, whisking continuously. Add salt and cayenne. Continue to cook, whisking continuously, until sauce boils and thickens. Remove from heat and add roasted garlic. Put the mixture in a blender or food processor  and blend until smooth.

Veggie Pizza
Ingredients:
1/2 cup roasted garlic sauce
2 ounces fresh spinach (just enough to cover the pizza)
2 roma tomatoes, sliced
4 ounces mushrooms, sliced
1/2 green bell pepper, sliced
1/4 red onion, sliced
4 ounces (about 1 cup) part-skim shredded mozzerella
1 ounce (about 1/4 cup) shredded fontina cheese
2 tablespoons fresh basil, cut chiffonade

Directions:
Preheat oven to 400F

Top pizza with sauce, spreading it to within 1/2 inch of edge. Spread spinach, tomato, mushrooms, onion and peppers. Sprinkle with cheeses.

Bake until cheese melts and is light brown, 12-15 minutes. Top with basil and cut into 8 pieces.
 
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