If youíre looking for a dinner thatís fast, healthy, seasonal, and delicious, this is the recipe to try. Use store-bought pizza dough and pile on some seasonal toppings, creamy cheese, and fresh herbs, and you have yourself a pizza that is just as good for you as it is good to eat.
You can vary the recipe according to what you have on hand, and it makes a great use for leftover steamed spring veggies. The directions are so easy, you may end up having a Family Pizza Night–but it will be a really healthy one! Such a clever way to get your kids to eat their greens:
One pizza crust (store-bought, homemade, or purchased from your local pizzaria)
1 garlic clove, minced
One or more of the following cooked toppings:
One or more of the following fresh toppings:
Sliced mushrooms (or dried mushrooms, reconstituted in liquid, and drained)
1 cup cheese, any of the following, or a combination:
Fresh mozzarella, sliced
Regular mozzarella, grated
Freshly-grated Romano or parmesan
Salt and freshly-ground black pepper, to taste
1. Preheat oven to 425F. Sprinkle a baking sheet with cornmeal. Roll out crust and place on baking sheet (you can make a rectangular pizza, if you like, or the usual round shape).
2. Drizzle dough with olive oil and sprinkle on the cooked toppings, then the fresh ones, then the cheese, then the salt and pepper.
3. Bake until crust is golden and cheese is bubbly, about 25 minutes, then cut into slices and serve.
Serves 4 to 6.
Inspired by Little Foods of the Mediterranean, by Clifford A. Wright (Harvard Common Press, 2003).
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