ABOUT THE RECIPE:

Part vegan pizza, part plant-based tart, this "Jazzy Pizza Tart" features a quick press-in-pan crust, topped with tender roasted veggies, then baked to perfection.

Makes 4 servings

INGREDIENTS:

VEGGIES and TOPPINGS

• 1/2 medium head broccoli, cut into bite-size florets
• 3½ cups sliced cremini or white button mushrooms
• 1 sweet red or orange bell pepper, seeded and thinly sliced
• 1/2 small onion, diced
• 3 teaspoons Italian seasoning blend
• 1 teaspoon tamari
• 1 small eggplant, thinly sliced
• 1 teaspoon extra-virgin olive oil
• 1½ cups prepared marinara sauce, plus more as needed
• 10 pitted queen green olives, sliced (optional)
• 1 cup shredded vegan cheese, melting variety (optional)

CRUST

• 2½ cups whole-wheat flour, plus more as needed
• 2½ teaspoons baking powder
• 1 teaspoon Italian seasoning blend
• 3 tablespoons toasted wheat germ
• 1/4 teaspoon sea salt
• 1 tablespoon extra-virgin olive oil
• 1¼ cups water, plus more as needed

INSTRUCTIONS:

Preheat the oven to 400 degrees F. Line two large rimmed baking sheets with unbleached parchment paper.

To prepare the VEGGIES, put the broccoli, mushrooms, sweet pepper, onion, 1 teaspoon Italian seasoning, and tamari in a large bowl, and toss to combine. Spread the broccoli mixture in a single layer on one of the lined baking sheets.

Put the eggplant, olive oil, and 1 teaspoon Italian seasoning in a large bowl and toss gently to coat. Place the eggplant in a single layer on the second lined baking sheet.

Put the 2 sheets of vegetables in the oven and bake for 10 minutes, or until crisp-tender. Remove and let cool slightly while preparing the crust.

To make the CRUST, put the flour, baking powder, 1 teaspoon Italian seasoning, wheat germ, and salt in a large mixing bowl and stir with a dry whisk to combine. Add the olive oil and water, and mix with a spoon until a soft dough is formed. If the dough is too wet to form into a ball, add more flour, 1 tablespoon at a time, until the dough holds together easily. If the dough is too dry to form into a ball, add more water, 1 tablespoon at a time, until the dough holds together easily.

Form the dough into a ball and knead for 1 minute. (Add a bit more water, 1 teaspoon at a time, if the dough still seems too stiff to roll out.)

Lightly dust a wooden board or clean, nonporous work surface. Divide the dough in half and place one half on the prepared work surface.

Roll out the dough into an approximately 6 x 9 inch rectangle. Place the rolled-out dough on a clean, nonstick 11 x 17 inch rimmed baking sheet. Using clean hands, press the dough into an even layer to fill half of the baking sheet, rolling the edges inward to make a crust. Repeat with the remaining dough on the other half of the baking sheet, pressing and joining the two halves together to form 1 large pizza crust.

Spread 1½ cups of marinara sauce in a thin, even layer over the crust, adding more marinara if needed to cover the entire crust. Arrange the partially roasted vegetables over the sauce. Sprinkle the olives (if using) over the vegetables. Sprinkle 1 teaspoon Italian seasoning over the top of the pizza.

Bake for 20 to 25 minutes, until the crust is just beginning to crisp. Top with the vegan cheese (if using). Bake for an additional 5 to 10 minutes or until the vegetables are soft, the vegan cheese has melted, and the bottom of the crust is crisp and golden. Put the baking sheet on a wire rack and cool for 6 to 8 minutes. Cut into squares and serve warm.