Fertility Food Friday: Marinated Veggie Pizzas

By Krista A. Parr, R.H.N.

Say what? You didn’t think pizza was a fertility-friendly food?! When it’s loaded with garden-fresh veggies and prepared lovingly in your own kitchen, there is no reason not to throw a pizza party!

Bell peppers, tomatoes, and spinach are abundant at the local farmer’s markets right now, and marinating them in garlic & herbs makes for exceptional flavour as well as added nutrients. Pair with a fresh green salad and you’ve got yourself a meal that’s bursting with antioxidants, fiber, and essential minerals.


Approx. 10 crimini mushrooms, chopped

2 bell peppers (I used yellow & orange), chopped

10-15 mini tomatoes, sliced in half

Half bunch of spinach, chopped (approx. 1.5-2 cups chopped)

2 cloves garlic, minced

Approx. 4 sprigs fresh rosemary, leaves removed & chopped very fine (or use other fresh herbs like basil, oregano or thyme)

1 Tablespoon balsamic vinegar

1 Tablespoon extra virgin olive oil

Generous dash of sea salt & fresh ground pepper

1 small can tomato paste

1 package mozzarella cheese, grated  (I used goat mozza for a deeper flavour and easier digestion)

1 package mini pita or naan bread (I used a package of 5 “Indian Life” brand spinach naan bread)


Place all the veggies and garlic in a large bowl, combine with the herbs, balsamic, oil, and S&P and mix well. Place in an air-tight container in the fridge and allow to marinate for an hour or more (the longer the better).


Pre-heat oven to 375F


Put the pita breads out on cookie sheets and divide the tomato paste evenly between them. Sprinkle each with a bit of mozzarella. Divide the marinated veggies evenly between the pitas and then top with more cheese.


Bake for about 15 minutes, until slightly golden.


Krista A. Parr is a Vancouver Registered Holistic Nutritionist and founder of Root to Fruit Nutrition, specializing in fertility.  She is passionate about guiding women onto a nourishing, supportive diet. www.RootToFruitNutrition.ca