One of the ways that I have learned to take better care of myself is by asking for what I need. This is and always has been a tough one for me. For as long as I can remember I have wanted to take care of everything myself, even when it created massive amounts of stress in my life.

I thought that asking for help would make me look weak or like I couldn’t handle things. It was only after having chronic illnesses that I was forced to start asking other people for help because I was making myself sick.

That was a long but necessary story to get to this amazing Roasted Veggies & Pumpkin Seed Pesto Flatbread! It was made by my amazing husband, Dave. When I needed to take cooking dinner a few nights a week off my plate he totally stepped up. I’m telling you this story because if you don’t ask for what you need, people won’t know how to help you. And when you do ask, you may also get some amazing dinners cooked for you!

Check out the full recipe below. This is one you’ll want to make tonight!

Ingredients

1 pizza dough (we use Bobby Flay’s recipe but sub in 1/2 cup spelt flour for all purpose)

1 1/4 cup raw pumpkin seeds

4 cloves of garlic, roasted

1 tsp salt

3 tbsp mirin

1 small bunch of basil

1/4-1/2 cup filtered water

lemon zest

1/2 cup thinly sliced broccoli florets and stalks

1/2 cup thinly sliced sweet peppers

2 small carrots, thinly sliced

olive oil

red pepper flakes

oregano

• Preheat oven to 450 degrees

• Make sure your pizza crust is at room temperature

• Roast your garlic cloves if you haven’t already

• To make the pesto, combine pumpkin seeds and roasted garlic in a food processor. Pulse until you create a paste.

• Add basil and salt and pulse until well combined.

• Add mirin and water until desired consistency has been achieved.

• Add lemon zest to taste. Set aside

• Put broccoli, sweet peppers, and carrots on a lined baking sheet. Toss with olive oil, red pepper flakes, and oregano.

• Roast at 450 for 18-20 minutes.

• Stretch your pizza dough onto a pizza sheet or stone. Add pesto, and roasted veggies. Drizzle the veggies with olive oil.

• Bake at 450 for 10-12 minutes or until crust is golden brown.

• Let cool for 2-3 minutes, slice, and enjoy immediately.