Roasted Vegetable Mexican Pizza

Roasted Veggie Mexican Pizza

 

Originally I planned to make roasted vegetable burritos.  But when it came time to cook I decided to switch it up and make pizza’s instead.  Same ingredients but a bit easier to throw together.  We use sprouted tortillas and I do love them but sometimes they can be a pain to roll into burritos without cracking.  I have used them in the past as pizza crusts and find them to hold up really well.  Plus I prefer a thin crust.  The veggies I chose to roast were an eggplant, chayote, and some mushrooms.  It has been over a year since I roasted and eggplant.  I completely forgot how amazing eggplant is when roasted!  I could have eaten it plain right out of the skin.  The taste and texture is transformed into something incredible.  I used a can of refried beans for the pizza ‘sauce’ and then topped it with cheddar cheese.

 

Roasted Veggie Mexican Pizza

 

Roasted Vegetable Mexican Pizza

  • eggplant
  • mushrooms
  • chayote
  • s&p
  • olive oil
  • can refried beans
  • chili powder
  • cumin
  • cheddar cheese
  • sprouted tortillas
  1. First roast your vegetables.  Eggplant: cut off the top and slice in half lengthwise.  Score the flesh a few times, but do not puncture through the skin.  Sprinkle with s&p and coat with olive oil, skin too.  Lay flat side down on a baking sheet (foil lined and coated in oil).  Chayote: peel, deseed, and slice into 1/4-1/2″ slices.  As you can see in my pictures they look like apple slices.  Toss with olive oil and s&p.  Place in a single layer in a pyrex dish.  Mushrooms: half or quarter and toss in olive oil and s&p.  Place them in a pyrex dish with enough space in between so they aren’t touching.  Put all vegetables in a 400° oven and roast 25 minutes or so.  Chayote is done when they are lightly browned and tender crisp.  The mushrooms will shrink up a bit, you can flip them after 15 minutes if desired.  They are done when they are lightly browned.  Eggplant is done when the skin has started to wrinkle but has not shrunk.  Remove all veggies from oven.  Place eggplant cut side down in a colander and set mushrooms and chayote aside.  After 30 minutes peel eggplant and roughly chop.
  2. Heat up the refried beans.  Season with s&p, chili powder, and cumin.  
  3. Once the beans are warm assemble pizzas.  On a parchment lined baking sheet place the tortillas.  Spread a layer of beans on the tortillas and top with the roasted veggies.  Then grate on some cheddar cheese.
  4. Bake pizzas in a 350° oven for 15 minutes until cheese is melted and tortillas are slightly crisp.


Leave a Reply

Your email address will not be published. Required fields are marked *