Life of a Food Blogger
People often ask me how I juggle working full time and blogging. Life as a Food Blogger isn’t always as exciting as it seems, there is a lot of work that goes into putting one post together. The key is time management. After work, I generally take an hour’s break and then cook dinner. Cooking actually relaxes me so I don’t usually see it as work, especially if I’m creating a new recipe. In the evenings I unwind. This is my “me time” when I sit down to blog and watch TV. Long gone are the days when I used to sit around and watch TV. Nowadays I multi-task because there is always something I can work on. Being a food blogger appears fun and easy, however there is a lot of back-end work that often goes unnoticed. Here are some things involved… testing out recipes a few times before finalizing, patiently waiting for perfect lighting, editing pictures, writing a blog post, setting up SEO, sharing the post across all social media platforms, engaging with readers, and fixing old blog posts. This gives you a general idea of what is involved in the entire process. It’s not easy, it’s a lot of work, but it’s worth it if you enjoy what you do. For those of you who want to consider blogging, my advice is it’s never too late to start. Don’t expect perfection right away, just start and you’ll figure it out!
Veggie Pesto Flatbread Pizza
Now, let’s talk about food! I’ve made my Veggie Pesto Flatbread Pizza so many times and shared it on Instastories, but now I’m finally sharing this recipe with measurements. The veggies and pesto do call for a good amount of olive oil, however it’s all good fat and this recipe makes 6 servings. Additionally, you’ll have leftover roasted veggies that you can use up in an omelet. It’s so good. Hope you guys love it because it’s a favorite in my home.
Why You’ll Love This Recipe
It’s like eating healthy pizza It’s a whole wheat thin-crust pizza Loaded with roasted veggies Simple & Delicious Makes a quick and easy meal
How to make Veggie Pesto Flatbread Pizza step by step?
Roasted Veggies
- Here are the veggies you will need to roast. Preheat oven to 425 degrees.2. Slice eggplant.3. Brush both sides of the eggplant with olive oil – you will need 3 tbsp olive oil for the eggplant alone. Sprinkle a little salt.4. Slice onions. Add 1/2 tbsp olive oil. Toss.5. Slice red and green bell pepper. Add 1 tbsp olive oil. Toss.6. Slice cherry tomatoes. Add 1 tbsp olive oil, 1 tbsp balsamic vinegar, salt and black pepper. Toss.7. Place all the roasted veggies on a tray lined with foil (if you’d like). This makes cleanup easier.8. Into the oven for 35 minutes, flip eggplant half way through and toss the veggies.
Vegan Pesto
- While the veggies roast, make the pesto. Add all the pesto ingredients to a food processor.10. Pesto is done. Set aside.11. Once the veggies are done, turn off the oven, BUT LEAVE THE VEGGIES IN THE OVEN FOR 30 MINUTES. This will help them soften.12. Once the veggies are done, this is what you’ll have.
Assemble
- Take a whole wheat lavash flatbread and top it with a dollop of pesto.14. Top with all the roasted veggies and chopped fresh spinach.15. Now add mozzarella cheese and Parmesan is optional.16. Preheat a toaster oven to 400 degrees. Into a toaster oven for 3 minutes. The pizza will start to harden so watch this closely. Literally, bake this for 3 minutes.17. It’s perfect. Cut into 4 squares and sprinkle oregano and crushed red pepper flakes. It’s so filling!
More Pizza Recipes!
Lavash Bread Pizza Veggie Pesto Flatbread Pizza Zucchini Goat Cheese Pizza Tandoori Vegetarian Pizza with Jalapeno Sauce Margherita Pizza White Mushroom Pizza
