I recently ate marvelous pizza at Attimi restaurant in Nice, France. I was told that the uncooked base was slid into the super-hot oven together with the cheese, and stayed there just a few seconds before being served. The result was a lovely crispy crust with a melt-in-the-mouth topping.
Pizza-baking truly is an art, and though I do know quite a few variations, I am always looking for healthy ways to create pizzas that please the taste buds. Here are some tips I’ve picked up along the way.
- Make the base with whole wheat flour. You’ll immediately make it 50% healthier–lots of fiber and no empty calories.
- Use low-fat mozzarella. It has all the proteins and calcium, without the extra calories.
- Roll out your dough thin, so that you feel you’re eating more. Besides,the thin crust makes it more delicious!
- Just top your pizza with olive oil, lots of garlic and fresh herbs—together, they will create a taste sensation.
- Scatter a colorful salad over your pizza—and call it Garden Pizza!
- Spinach and ricotta complement each other both in color and flavor. They also give you proteins, vitamins and minerals galore.
- Roasted peppers and olives—antioxidant bonanza!
- Grilled zucchini and eggplant, with arugula leaves sprinkled on top.
- Tomatoes and basil—they’re a match made in culinary heaven. Drizzle a little truffle oil on your pizza to infuse it with deeper flavor.
- Go fruity! Top your pizza with fresh fruit of your choice. Pineapple, pears and grapes taste wonderful, but by all means try peaches, berries and even bananas!
Artichokes, olives, broccoli, caramelized onions, mushrooms, cottage cheese, pesto…think of the pizza base as your canvas, and the toppings as your color palette. You’re limited only by your imagination.
And if you’re going to Nice, do try that pizza at Attimi!