DIRECTIONS

Heat the oven to 400 F. Place the frozen crust on a large, parchment-lined baking sheet and brush the top lightly with olive oil, about 2 teaspoons. Bake until crust is lightly golden, about 10 minutes. Transfer to a board and cut into quarters.

While the crusts are baking, prepare the vegetables: Carefully using a mandoline, a peeler, or a large, sharp knife and a board, thinly slice the carrots, fennel, bell pepper, and onion. Transfer to a mixing bowl and add the grapes and 1/2 cup of the chickpeas. Add the parsley, pesto and 1 tablespoon olive oil and toss well. Season with salt and pepper.

Mash the remaining 1/2 cup of chickpeas and 2 teaspoons oil coarsely with a fork and divide among the pieces of crust, spreading randomly. Mound the grape-vegetable mixture on top. Dot with the goat cheese and serve.

Ingredients

1 frozen Cauliflower pizza crust (11 oz.)
1 tablespoon plus 4 teaspoons extra-virgin olive oil, divided
2 medium carrots, peeled and trimmed
1 medium fennel bulb, quartered and trimmed
1 medium yellow bell pepper, halved and trimmed
½ medium red onion
16 black California grapes, halved
1 cup drained and rinsed canned or cooked chickpeas, divided
2 tablespoons finely chopped fresh parsley
2 tablespoons prepared pesto
Salt and freshly ground black pepper to taste
1 ounce fresh goat cheese, crumbled

DIRECTIONS

Heat the oven to 400 F. Place the frozen crust on a large, parchment-lined baking sheet and brush the top lightly with olive oil, about 2 teaspoons. Bake until crust is lightly golden, about 10 minutes. Transfer to a board and cut into quarters.

While the crusts are baking, prepare the vegetables: Carefully using a mandoline, a peeler, or a large, sharp knife and a board, thinly slice the carrots, fennel, bell pepper, and onion. Transfer to a mixing bowl and add the grapes and 1/2 cup of the chickpeas. Add the parsley, pesto and 1 tablespoon olive oil and toss well. Season with salt and pepper.

Mash the remaining 1/2 cup of chickpeas and 2 teaspoons oil coarsely with a fork and divide among the pieces of crust, spreading randomly. Mound the grape-vegetable mixture on top. Dot with the goat cheese and serve.

Notes

This recipe supports immune health.

Servings

Yield: Makes 4 servings

Nutritional Information

490 Calories; Protein 9 g; Carbohydrate 66 g; Fat 22 g (40% Calories from Fat); Saturated Fat 4 g (7% Calories from Saturated Fat); Cholesterol 30 mg; Sodium 380 mg; Fiber 4 g.