Chef Chad Sarno on the TODAY Show | Wicked Healthy

For the Roasted Tomatoes:

1. Preheat oven to 375°F (190°C).
2. Prepare the tomatoes: Place halved tomatoes on a baking sheet.
3. Season the tomatoes: Add thyme, crushed garlic, salt, and pepper.
4. Roast the tomatoes: Bake for 15-20 minutes, or until the flavors have intensified.

For the Artichoke and Hearts of Palm Dip:

1. Pulse the base: In a food processor, pulse the hearts of palm and artichoke until a crab dip-like consistency is achieved.
2. Combine ingredients: In a bowl, add the pulsed mixture, non-dairy cream cheese, red onion, spinach, Old Bay seasoning, kelp granules, and nutritional yeast.
3. Mix well: Thoroughly mix all the ingredients together.

For Assembly:

1. Prepare the baguette: Slice a whole grain baguette.
2. Spread the dip: Spread the artichoke and hearts of palm mixture evenly over the baguette slices.
3. Add tomatoes: Top with the roasted tomatoes.
4. Toast: Toast in the oven until the baguette is heated through.

1. Preheat oven according to pizza crust directions.
2. Spread the barbecue sauce: Spread barbecue sauce evenly over the whole wheat pizza crust.
3. Add toppings: Add diced roasted sweet potatoes and carrots.
4. Bake: Bake according to pizza crust instructions.