Power Pizza

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 store-bought pizza dough (whole wheat preferred) or 4 greek style pocketless pitas (whole wheat preferred)
• 3/4 cup store-bought tomato sauce
• 1 -2 cup shredded lowfat mozzarella cheese
• 1 medium sweet potatoes or 1 medium yam, peeled and rough chopped
• 3 medium carrots or 3 large carrots, peeled and sliced into thick chunks
• 2 -3 tablespoons water
• 1 (15 ounce) can beans (great northern, navy, butter or cannellini)
• 1 -2 tablespoon water
• 2 cups cauliflower, cut into florets
• 1 medium zucchini, peeled and rough chopped
• 1 teaspoon fresh lemon juice
• 1 -2 tablespoon water, if necessary
• 1 store-bought pizza dough (whole wheat preferred) or 4 greek style pocketless pitas (whole wheat preferred)
• 3/4 cup store-bought tomato sauce
• 1 -2 cup shredded lowfat mozzarella cheese

Recipe

• 1 orange puree.
• 2 in medium pot, cover carrots and potatoes with cold water. boil 20 minutes until tender. (thoroughly cook carrots or they’ll leave telltale nuggets -- a gigantic no-no for the sneaky chef). drain vegetables. puree on high in food processor with two tablespoons water, until completely smooth. use rest of water to make a smooth puree.
• 3 makes about 2 cups of puree. store in refrigerator up to 3 days, or freeze 1/4 cup portions in plastic containers.
• 4 bean puree.
• 5 rinse and drain the beans and put in the bowl of your food processor. pulsing in on/off turns, puree the drained beans with just 1 tablespoon of water in processor until smooth, stopping occasionally to scrape down sides of bowl. the goal is a smooth, but not wet, puree. (you are aiming for the consistency of peanut butter.) if necessary, thin with a little more water by one teaspoonful at a time until there are no flecks of whole beans visible.
• 6 store in the refrigerator up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or small plastic containers. makes about 1 cup of puree. double this recipe if you want to store another cup of puree.
• 7 steam cauliflower in a vegetable steamer over 2 inches of water, using a tightly-covered pot, for about 10 to 12 minutes until very tender. alternatively, place cauliflower in a microwave-safe bowl , cover with water, and microwave on high for 8 to 10 minutes until very tender.
• 8 while waiting for the cauliflower to finish steaming, start to pulse the raw peeled zucchini with the lemon juice only (no water at this point). drain the cooked cauliflower. working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with one tablespoon of water. puree on high until smooth. stop occasionally and push contents from the top to the bottom. if necessary, use the second tablespoon of water to make a smooth (but not wet) puree.
• 9 makes about 2 cups of puree. double recipe if you want to store even more, which can be done in the refrigerator for up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or the small plastic containers.
• 10 preheat oven to 400 degrees and preheat a pizza stone or spray a baking sheet with oil.
• 11 stretch pizza dough, or roll out with floured rolling pin on floured surface, to form a pie. transfer to stone or baking sheet. if using pocketless pitas, place them on the prepared baking sheet. combine tomato sauce with orange puree. mix well. spread 1/2 to 1 cup of the sauce mixture across the large pizza dough (1/4 cup for each pita), then top with 1 cup of mozzarella (1/2 cup per pita). cover and refrigerate at this point, or bake for 15 to 20 minutes until bubbly and lightly browned. allow to cool a few minutes, then cut into triangles and serve.