Here are the veggies you will need to roast. Preheat oven to 425 degrees.
Brush both sides of the eggplant with olive oil - you will need 3 tbsp olive oil for the eggplant alone.
Slice onions. Add 1/2 tbsp olive oil. Toss.
Slice red and green bell pepper. Add 1 tbsp olive oil. Toss.
Slice cherry tomatoes. Add 1 tbsp olive oil, 1 tbsp balsamic vinegar, salt and black pepper. Toss.
Place all the roasted veggies on a tray lined with foil (if you'd like). This makes cleanup easier.
Into the oven for 35 minutes, flip eggplant half way through and toss the veggies.
While the veggies roast, make the pesto. Add all the pesto ingredients to a food processor.
Pesto is done. Set aside.
Once the veggies are done, turn off the oven, BUT LEAVE THE VEGGIES IN THE OVEN FOR 30 MINUTES. This will help them soften.
Once the veggies are done, this is what you'll have.
Take a whole wheat lavash flatbread and top with a dollop of pesto.
Top with all the roasted veggies and chopped fresh spinach.
Now add mozzarella cheese and Parmesan is optional.
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.
It's perfect. Cut into 4 squares and sprinkle oregano and crushed red pepper flakes. It's so filling!