Loaded Veggie Polenta Pizza

Delicious AND nutritious! Note: Feel free to add/subtract toppings - this combination is phenomenal, but use whatever you have on hand for a super easy, unbelievably tasty meal.

1 C polenta
3 C water
2 TBSP butter
1/2 tsp salt
1 TBSP olive oil
1 can whole peeled tomatoes, chopped
3-4 cloves garlic, chopped
1 can artichoke hearts, chopped
1/2 C pitted kalamata olives, chopped
4 scallions, green and white parts chopped
5 cremini or baby bella mushrooms, sliced
3 C spinach, chopped
2 C broccoli, chopped
dash of balsamic vinegar
salt and pepper
1 C mozzarella cheese, grated
1/2 C feta cheese, crumbled
parmesan cheese

In a saucepan bring 3 cups water and 1/2 tsp salt to a boil. Slowly stir in polenta, reduce heat, and simmer for ten minutes stirring constantly. Add butter and stir until completely melted. Pour polenta onto an oiled baking sheet and spread evenly with the back of a spoon until it forms a crust about 1/2" thick. Bake in a 450 degree oven for 12 minutes.

Meanwhile, in a skillet heat the olive oil and saute the garlic, broccoli, mushrooms, and spinach for about five minutes, or until broccoli is tender. Remove from heat, stir in a dash or two of balsamic vinegar along with salt and pepper to taste.

Remove crust from oven. In the following order, evenly distribute layers of: chopped tomatoes and sauce, mozzarella cheese, artichoke hearts, sauteed vegetables, olives, scallions, and feta cheese. Sprinkly liberally with parmesan. Bake at 450 degrees for ten more minutes.

Three-Cheese Pesto Pizza

So simple . . . so obvious . . . and sooo flippin' yummy.

1 pizza crust (we used store-bought . . . though I'm sure homemade would be even yummier)
Enough basil pesto (with lots of garlic!) to cover said pizza crust
fresh mozzarella cheese, sliced
feta cheese, crumbled
parmesan cheese, grated
1 small eggplant, sliced
1 zucchini, sliced

Preheat oven to 400 degrees. Brush eggplant and zucchini slices with olive oil and roast until the eggplant smells sweet (yummm) and the zucchini is beginning to brown -- about 30 minutes for the eggplant, 15 for the zucchini. Spread pizza crust with pesto; arrange mozzarella, zucchini, and eggplant on top and sprinkle the whole thing with parmesan and feta. Bake until cheese is melted and crust is golden brown. Enjoy :-)