Topped with balsamic roasted cherry tomatoes & sliced avocados, this simple pizza is perfect for a nutritious filling lunch.  I opted the dinner route & paired it with steamed rosemary baby potatoes and garlic pureed spinach. 

Ingredients:

• 1 batch of my Lemon & Rosemary Bean Dip
• 1 batch of my flat bread for the pizza crust
• 1 pint of cherry tomatoes
• 3 Tablespoons balsamic vinegar
• 2 Tablespoons maple syrup
• 2 Avocados, sliced
• Salt & pepper to taste

Directions:

1. Preheat your oven to 425 degrees Fahrenheit.  In a small baking dish, add your cherry tomatoes, balsamic vinegar, maple syrup, and salt & pepper to taste.  Toss to ensure equal coating and pop your dish in the oven for about 15-20 minutes, until your tomatoes start to roast & open up.
2. To assemble your white bean dip pizza, spread your dip evenly & top with your roasted balsamic cherry tomatoes & avocados.  To balance this meal, I made:  simple steamed rosemary baby potatoes (boiled potatoes until tender, coated in 1-2 Tablespoons of extra virgin olive oil, 1 sprig diced rosemary, add salt, pepper, and garlic powder to taste) and pureed steamed spinach over organic lemon jasmine rice.

3. Enjoy eating whole!