Jamie says: I think I’ve missed cooking and blogging! Now that I’ve completed the 40 Two Sisters, Dine Out blog posts for Spain and have returned from my travels, I’m looking forward to spending a little more time playing in the kitchen. Following my Hawaiian Salad lunch, I made Indian Roasted Veggie Pizza with Sweet Potato Slices for dinner.
The colors of the dish were vibrant and the taste exquisite.
The whole grain Indian naan bread made a nice base. I piled on the cottage cheese. I liked how the cottage cheese was creamy and rich and secured the roasted veggies in. Fresh basil always makes a nice finishing touch, too. The sweet potato was super easy to make (I’m talking tin foil and a potato here) and made a fun side dish.
And who would think that cottage cheese could replace traditional cheese on a pizza? It can! Give it a try.
Roasted Veggie Naan Pizza with Sweet Potato Coins
- 1 sweet potato
- 1/4 fennel bulb*
- 1/4 small yellow onion*
- 10 cherry tomatoes*
- 1 Tbsp extra virgin olive oil*
- 1 piece 100% whole wheat naan bread
- 4-oz cup 2% cottage cheese, LiveActive (Breakstone’s)
- 6 leaves fresh basil
- 5 pitted kalamata olives
- Preheat oven to 350ºF. Rinse sweet potato. Place sweet potato, still wet, on a piece of aluminum foil. Wrap potato in foil, pinching ends together to make a pocket. Bake in oven for about 45 minutes or until soft. Slice potato into coin-shaped pieces.
- Slice fennel and onion. Place in a small pile on a baking sheet. Drizzle with 2 tsp extra virgin olive oil. Mix the oil into the veggies. Space evenly on baking dish. Roast for about 35 minutes or until slightly golden brown.
- Place cherry tomatoes together in a baking dish and drizzle with 1 tsp extra virgin olive oil. Gently toss to coat. Space evenly. Roast for about 25 minutes or until soft.
- Place naan on a baking sheet. Top with cottage cheese and roasted fennel, onions, and tomato. Heat in oven for about 6 minutes or until cottage cheese is soft.
- Use kitchen sheers to cut basil over naan pizza. Top with kalamata olives. Serve with sliced sweet potato on the side. Enjoy!
*Cooking note: You can quadruple the veggies and the oil and use the leftovers on salads.
- Nutrition note: Veggies amp up the flavor and the nutrients. Looking for “superhero vision in the dark?” (Not quite but it sounds good to kids.) Eat your sweet potatoes. They are loaded with beta-caratone which helps with night vision. Looking for a powerful antioxidant? The lycopene in tomatoes can fight those free radicals in your body. Now, that’s pretty cool.