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Food & Drink


Take-out is a Friday night tradition for us. Whether it’s Thai food, Chinese, or pizza, we love to order in. We’ve adopted this ritual to allow us to have a “night off” after a busy week. Sometimes, the grease from all of that food is too much. This is why I made whole wheat veggie flatbreads. My skinny jeans weren’t happy either with the amount of take-out I was eating on a regular basis.

These “pizzas,” made with leftover marinara and sun-dried tomatoes, are incredibly simple to make. They also include a generous amount of mozzarella, as well as a generous portion of goat cheese. After 10 minutes of baking, the crust will be crisp and ready to eat or freeze for later in the week. They’re also perfectly portioned, vegetarian, and made with whole wheat so that you can have two pizzas!


Flatbreads made with whole wheat Middle Eastern bread

1 cup homemade or bought marinara sauce

Trimmed and cut into 1-inch-long pieces, 1 pound of asparagus

1 cup shredded mozzarella

1 cup crumbled Goat Cheese

Sun-dried tomatoes, 1/2 cup sliced


Preheat oven to 375°F. Line a baking tray with parchment paper or a silicone baking mat. Set aside.

Spread 2-3 tablespoons of marinara over each flatbread evenly, leaving 1/2 inch border. Spread 6-7 asparagus spears evenly in the middle of each flatbread. Top with goat cheese, mozzarella, and sun-dried tomatoes.

Place in oven for 8-10 mins, or until crust is crispy and cheese is melted.

Serve pizza immediately after cutting it into wedges.

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Joseph M. Kay

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