It’s fall in Chicago. And in case you haven’t heard my opinion about fall in Chicago, here it is, loud and clear: there is no better place in the world to be during the fall months than Chicago, IL. The crisp in the air is at least partially responsible for the pep in my step on my way to work every morning, and I can’t deny my love for the changing leaves and Friday night lights at my hometown football stadium.

Looking back, I don’t know if I always loved fall this much, or if it’s an appreciation that has grown over time, after being away from Chicago during this time of year. Don’t get me wrong, the years I spent living in other cities were fantastic and I wouldn’t trade them for the world, but it’s definitely an adjustment to see palm trees instead of birch trees and ordering your pumpkin spiced lattes iced because of the Indian Summers.

That said, nothing goes better with those fall football Fridays than pizza. Hate to admit it, but I’m a dietitian and I love pizza. So sue me. I try to make my pizza somewhat more nutritious myself by loading it with veggies, prefacing it with salad… all the tips and tricks to make me feel better about myself. Today’s rendition of pizza is a roasted vegetable, whole wheat flatbread – full of flavors and nutrients to fill you up and get you through halftime. Happy Fall, Y’all!

Roasted Vegetable Whole Wheat Flatbread

Yield: 4 servings

Ingredients:

• 1 cup cherry/ mini heirloom tomatoes, halved
• 1 large portobello mushroom, cubed
• 1 medium zucchini, sliced 1/4″ thick
• 1/4 cup red onion, sliced 1/4″ thick
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 clove garlic, minced
• 2 tablespoons basil leaves, chopped
• whole wheat flatbread or pizza crust (I used four personal flatbreads)
• 3 ounces sliced reduced-fat provolone cheese
• 1/4 cup flaked parmesan cheese
• 1 tablespoon oregano

Instructions:

1. Heat oven to 400°F. Spread tomatoes, mushrooms, zucchini and onion over large, coated baking pan.
2. Toss with olive oil. Sprinkle salt and pepper over the vegetables and bake for 25-30 minutes.
3. Remove from oven and sprinkle vegetables with garlic, basil, and oregano.
4. Place flatbread/crust on a separate baking sheet. Spread provolone evenly over crust.
5. Spread cooked vegetables over top, and sprinkle with parmesan cheese and oregano.
6. Bake for 15-20 minutes or until crust is crispy.
7. Cool for 5 minutes before slicing and serving. Enjoy!