VEGGIE FLATBREADS Treat your veggies as the main event for a wholesome take on pizza.


WHOLE WHEAT CRUST


PREP TIME 10 MIN.–COOK TIME 20 MIN. READY IN 30 MIN.–SERVINGS 6


1 (16 oz) pkg frozen butternut squash, thawed 1 (12 oz) pkg shredded Brussels sprouts ½ cup olive oil


6 slices flatbread or pita


1¹∕³ cup reduced fat ricotta cheese ¼ cup freshly grated Parmesan cheese 2 tbsp balsamic glaze


STEP 1 Preheat oven to 450°F. Toss squash and Brussels sprouts with 2 tbsp of oil, salt (in moderation), and pepper. Roast for 15 min., turning once. STEP 2 Set roast veggies aside. Brush remaining oil on each flatbread, sprinkle with salt (in moderation), and pepper. STEP 3 Divide and spread ricotta on each pizza, evenly distribute butternut squash and Brussels sprouts, and cook for 5 min. Remove from oven, then garnish with Parmesan cheese and a drizzle of balsamic glaze.


Per serving: 495 calories, 24g fat, 6g saturated fat, 19mg cholesterol, 476mg sodium, 56g carbohydrate, 4g fiber, 7g sugar, 16g protein


makeover secret: frozen squash &


shredded Brussels sprouts


JANUARY 2017 61


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