Healthy Herb Pizza
The idea of a healthy pizza may seem like an oxymoron, but it doesn't have to be. Make your own pizza and create a pie that's better for you.
The New York Times has a timely, no pun intended, piece on pizza making that you should hang on your refrigerator this spring and summer. Pizza is a dish that can be easy to make and it also makes a great meal on the go.
For a healthier offering, try a thin crust. The New York Times recipe uses part whole-wheat flour and involves the usual bread making effort. For pizza night at my house, I press the bread maker into service, setting the machine for the dough only option. It does the work, and all I have to do is roll it out, load it, and bake it.
Some Delicious Pizza Topping Combinations
I play with different toppings, but try to keep them light on fat. Once you start adding fresh herbs for flavor, you don't need as much sauce and cheese. Keep a quality olive oil on hand, and use sea salt if you can; it adds flavor. I take commercially available sea salt and grind it in a coffee grinder. It comes out very fine, and the trace minerals do add something to veggies . . . in my opinion.
For tips on dragging your bread maker out of the closet and actually using it, take a look at: Put Your Bread Maker to Good Use
To take a look at the New York Times article, visit: Healthier Pizzas
Special Note: That ground sea salt idea works well on popcorn too.
The New York Times has a timely, no pun intended, piece on pizza making that you should hang on your refrigerator this spring and summer. Pizza is a dish that can be easy to make and it also makes a great meal on the go.
For a healthier offering, try a thin crust. The New York Times recipe uses part whole-wheat flour and involves the usual bread making effort. For pizza night at my house, I press the bread maker into service, setting the machine for the dough only option. It does the work, and all I have to do is roll it out, load it, and bake it.
Some Delicious Pizza Topping Combinations
I play with different toppings, but try to keep them light on fat. Once you start adding fresh herbs for flavor, you don't need as much sauce and cheese. Keep a quality olive oil on hand, and use sea salt if you can; it adds flavor. I take commercially available sea salt and grind it in a coffee grinder. It comes out very fine, and the trace minerals do add something to veggies . . . in my opinion.
- Basil, fresh tomatoes, and mozzarella
- Portabella mushrooms, diced tomatoes, spinach, fresh garlic, and shallots
- Goat cheese, button mushrooms, and mashed garbanzo beans
- Minced salmon, Monterey jack cheese, black olives, chives, and dill
For tips on dragging your bread maker out of the closet and actually using it, take a look at: Put Your Bread Maker to Good Use
To take a look at the New York Times article, visit: Healthier Pizzas
Special Note: That ground sea salt idea works well on popcorn too.
Guess what I'm having for dinner tonight?
ReplyDeleteI am all for grilled veggies and herbs on pizza! You completely read my mind. :)
Jessica,
ReplyDeletePizza can be a feast if you like veggies and appreciate herbs. And grilling rocks. I love to use shallots instead of onions. They have a deep but gentle onion flavor. Have fun!
Sara