Balsamic roasted veggie pizza

This turned out to be bloody fantastic. The bitterness of the radicchio is a brilliant contrast to the sweetness of the other veggies, and a wee bit of faux cheese gives it just the right amount of oily goodness. It's not exactly vegan since there was a smidgen of real parmesan in the pesto that I had in the freezer, but it's close enough.

This makes enough for two pita pizzas. (Why are you looking at me like that? I worked out today!)

Balsamic roasted veggie pizza

3 cloves garlic, minced
1 1/2 - 2 tbsp olive oil
1/2 - 3/4 tbsp balsamic vinegar
freshly ground black pepper
freshly ground sea salt
fresh basil, torn
2 large vine-ripened tomatoes, quartered and squeezed, coarsely chopped
4 enormous mushrooms, coarsely chopped
1 red onion, coarsely chopped
1/2 head radicchio, coarsely chopped
pesto
2 whole wheat pita (super thin ones are best)
Daiya mozzarella shreds

Pre-heat oven to 375. Combine the first 5 ingredients in a small bowl; set aside. Place chopped veggies in another bowl with a couple torn basil leaves and toss them with the vinaigrette. Roast in oven for 35-40 minutes.

To assemble pizzas: Liberally smear pitas with pesto, and sprinkle with more torn basil. Pile high with roasted veggies and top with a bit of fake mozza. Bake for 10 minutes. So yummy!