yummy ( click for larger picture )
1 (1-pound) six-grain pizza crust
3 cups thinly sliced Fuji apple (about 8 ounces)
1 cup (4 ounces) crumbled goat cheese
2 teaspoons chopped fresh thyme
1 tablespoon extra-virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1 1/2 teaspoons honey
2 cups baby arugula
3 tablespoons chopped pecans, toasted
1. Preheat oven to 450°.
2. Place pizza crust on a baking sheet coated with cooking spray. Arrange apple slices evenly over pizza crust; top with cheese. Sprinkle thyme evenly over cheese. Bake at 450° for 8 minutes or until cheese melts and begins to brown.
3. Combine oil and next 3 ingredients (through honey) in a medium bowl, stirring with a whisk. Add arugula; toss gently to coat. Sprinkle pecans evenly over pizza; top with arugula mixture. Cut pizza into 6 wedges.
* Crumbled feta can be substituted for the goat cheese in this recipe.
Yield: Serves 6 (serving size: 1 wedge)
Calories per serving: 316
1 cup cooked, riced cauliflower (simply shred in a cheese grater )
1 cup mozzarella cheese
Pizza herbs: 1/2 tsp fennel, 1 tsp oregano, 2 tsp parsley
(The last three ingredients can be changed for your favorite pizza-type herbs)
Preheat oven to 450ºF/232ºC. Spray a cookie sheet with non-stick spray (or grease with some coconut/olive/whatever oil). In a medium bowl, combine cauliflower, egg and mozzarella. Press evenly on the pan. Sprinkle evenly with pizza herbs. Bake for 12-15 minutes (15-20 minutes if you double the recipe). Remove the pan from the oven. To the crust, add sauce, then toppings and cheese. Place under a grill/broiler at high heat just until cheese is melted.
Instead of serving pizza with a salad, combine the two for a light, healthful one-dish meal — and wait for the bravos.
1 pound pizza or bread dough, thawed if frozen
2 tablespoons yellow cornmeal
1/4 cup grated Parmesan cheese
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon light brown sugar
1/4 teaspoon salt
12 ounces plum tomatoes, cut into 1/2-inch wedges
1 red onion, halved and thinly sliced
2 cups shredded fat-free mozzarella (8 ounces)
6 cups mixed salad greens, torn into bite-size pieces
How to make it
Preheat oven to 425°F. Roll dough out to 12-inch square on unfloured work surface. Sprinkle large baking sheet with cornmeal and place dough on top. Sprinkle Parmesan over dough. Bake until Parmesan starts to brown and pizza begins to puff, about 15 minutes.
Meanwhile, in large mixing bowl, whisk together vinegar, mustard, brown sugar, and salt. Add tomatoes and onion, and toss to combine. Set aside.
Top pizza with mozzarella and return to oven. Bake until cheese has melted and pizza bottom is crisp, about 5 minutes.
Add salad greens to tomato mixture and toss to coat. Scatter salad over hot pizza and serve.
Zucchini-Goat Cheese Pizza