Before COVID, my family enjoyed ordering pizza on Fridays—a welcome treat to ending the work week.
Since the pandemic started, we stopped ordering out and cooked all of our meals. We still craved for a good pizza—frozen pizzas just don’t do the trick.
I recently stumbled upon Aldi’s Stone Oven Baked Artisan Flatbread—oh boy, what a wonderful find! This flatbread makes an awesome pizza crust.
For the pizza toppings I cut up eggplant, red onions, red peppers, and baby organic spinach (you don’t have to use organic though). The vegetables were lightly tossed with olive oil and then placed on a parchment-lined cookie sheet and roasted for about 15 minutes.
Once the vegetables were done, the fun part began: making the pizzas! Before making the pizzas, I drizzled a little olive oil over the flatbread, then lightly toasted under the broiler.
I then made the pizzas by spreading a thin layer of Aldi’s organic pasta sauce over the flatbread, then a generous layer of low-fat mozzarella cheese, roasted vegetables, and yes, more cheese. I placed the pizzas under the broiler until the cheese had melted, and then drizzled a garlicky, chile oil on top.
I served the pizza with a tossed salad. Not only was the pizza a healthier choice than what we usually order, but it was also much cheaper. To feed my family of five, the cost was about $15. I should probably write a friendly note to my neighborhood pizza place and let them know we won’t be coming back!