Mindful Sodexo 
Pizzetta layered with whipped herb ricotta, caramelized root vegetables, craisins, toasted walnuts, and golden tahini sauce
Nutrition Facts:
Calories: 330, Protein: 10g, Sat. Fat: 3.5g, Sodium: 510mg, Fiber: 6g
Prep Time: 15 to 20 minutes Cook time: 25 to 30 minutes Yield: 4 servings; 1 pizzetta per serving Difficulty level: Intermediate
Fall Vegetable and Walnut White Pizzetta
Ingredients
Prepare
Fall Vegetable and Walnut White Pizzetta
- 4 (6-inch) whole grain flatbreads
- 1/2 cup Herbed Ricotta
- 1 1/3 cups Balsamic Roasted Root Vegetables
- 1/4 cup sweetened dried cranberries
- 4 teaspoons walnut pieces
- 1/4 cup Golden Turmeric Tahini Dressing
- 4 teaspoons chopped flat-leaf parsley
- 1. Preheat a convection oven to 350 degrees Fahrenheit (or a standard oven to 400 degrees Fahrenheit).
- 2. Evenly spread 2 tablespoons of herbed ricotta to 1/4-inch from the edge of each flatbread.
- 3. In order, evenly top with:
-1/3 cup balsamic roasted root vegetables
- 1 tablespoon cranberries
- 1 teaspoon walnuts.
NOTE: Do not pile ingredients in the center; concentrate on spreading them towards the outside edges. - 4. Bake for 10 to 12 minutes or until the cheese melts.
- 5. Remove from the oven, drizzle each pizzetta with 1 tablespoon golden turmeric dressing and 1 teaspoon chopped parsley and cut as desired. Enjoy immediately!
Balsamic Roasted Root Vegetables (makes 4 cups)
- 1 small sweet potato (about 8 ounces), sliced into 1/2-inch half-moons
- 1 small parsnip (about 8 ounces), sliced into 1/2-inch rings
- 2 small carrots (about 8 ounces), sliced into 1/2-inch slices on the bias
- 1 small red onion cut into 8 wedges
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1. Preheat a convection oven to 375 degrees Fahrenheit (or standard oven to 425 degrees Fahrenheit).
- 2. Lightly coat a large baking sheet with nonstick pan spray and place the sliced vegetables on the baking sheet in a single layer.
- 3. Roast the vegetables for 12 to 15 minutes until lightly browned and fork tender, carefully flipping them over halfway through the cooking process.
- 4. Remove from the heat, drizzle with balsamic vinegar, and season with salt and pepper. Cool the extra vegetables quickly, then cover and refrigerate for up to 3 days.
Herbed Ricotta
- 1/2 cup part-skim ricotta
- 2 teaspoons extra virgin olive oil
- 1 teaspoon finely chopped flat-leaf parsley
- 1 teaspoon finely chopped thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon lemon juice
- 1. Add all ingredients into a small bowl and whip until light and airy. Keep covered in the refrigerator until ready to use.
Golden Turmeric Tahini Dressing (makes 1/2 cup)
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 3 tablespoons water
- 1/2 teaspoon finely chopped garlic
- 1/8 teaspoon kosher salt
- 1/4 teaspoon ground turmeric
- 2 teaspoons honey
- 1. Whisk all ingredients together until moderately thick but pourable. The tahini may look like it is seizing up into a solid as you begin to whisk; it will smooth out after a minute or two.
Note: If it is too thick, add a small amount of extra water as needed.
Chef Tips:
- To save prep time, consider a frozen root vegetable medley for the balsamic-roasted root vegetables. Roast as directed on the package.
- Balsamic-roasted root vegetables are also delicious in grain bowls or as a salad. Give them a try!
- Golden turmeric tahini dressing adds a savory snap to grain bowls or toast.
