Cauliflower and roasted red pepper flatbreads

Makes 12 5-to-6-inch flatbreads

To make things easy, use the prepared pizza dough sold in many stores. If you make the dough yourself, use a 50-50 blend of white and whole-wheat flours in your favorite pizza dough recipe.

For vegetarians: Serve alongside a salad with white beans and balsamic vinaigrette.

For non-vegetarians: Serve with grilled sausages, grilled balsamic- marinated chicken breast or herb-crusted pork chops.

INGREDIENTS

3 tablespoons olive oil

4 medium cloves garlic, finely chopped

Flour, for the work surface

1 1/2 pounds homemade or store-bought whole-wheat pizza dough (see note above)

4 ounces cauliflower florets, cut or broken into 1/2-inch slices, steamed until tender

1 homemade or store-bought roasted red bell pepper, drained, peeled, seeded and cut into 1/2-inch dice

1/4 cup freshly grated Parmesan cheese

Freshly ground black pepper

1/4 to 1/2 teaspoon kosher salt

INSTRUCTIONS

Heat the oil in a small saucepan over medium-low heat. Add the garlic; cook for 8 to 10 minutes, stirring a few times and adjusting the heat as needed so the garlic softens and becomes fragrant but does not brown.

Preheat the oven to 425 degrees. Line 3 baking sheets with parchment paper.

Lightly flour a work surface. Place the dough on that surface and divide it into 12 equal pieces. Cover with a clean dish towel.

Working with one at a time, roll each piece into a 5-to-6-inch oval or circle and transfer to one of the lined baking sheets. Repeat until you've filled the sheets; you should be able to fit 4 comfortably on a baking sheet.

Brush the surface of each portion of dough with the garlicky oil, being sure to divide the chopped garlic evenly, then top each portion with some of the cauliflower and some of the diced bell pepper (using all of those ingredients); the toppings should not cover the flatbreads completely.

Scatter 1 teaspoon of the Parmesan cheese over each portion of dough, then season with the black pepper to taste and a light sprinkling of the salt to taste.

Bake one sheet of flatbreads at a time on the middle oven rack for 8 to 10 minutes or until the crust has browned lightly around the edges.

Serve warm.

Per flatbread: 170 calories, 5 g protein, 27 g carbohydrates, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 320 mg sodium, 2 g dietary fiber, 0 g sugar.

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