let’s eat
3 tasty (and healthy!) pizza recipes
Think pizza can’t be part of your family’s healthy diet? Think again! Instead of ordering greasy delivery, slice the fat from pizza night with these creative (and faster-than-takeout!) recipes.
Arugula Mushroom Flatbread Pizza
1 Flatout Flatbread
1/2 cup mushrooms, cooked
1/2 cup arugula
6 grape tomatoes
1 Tbs Parmesan cheese, grated
1 1/2 tsp fat-free balsamic vinegar
Heat grill or oven to 375 degrees. Prebake flatbread for 2 minutes. Remove. Warm mushrooms in microwave or pan. Top flatbread with arugula, tomatoes and mushrooms. Sprinkle with cheese and drizzle with balsamic vinegar. Cut into slices.
BBQ Chicken Flatbread Pizza
Serves 2
Ingredients
non-stick baking spray
2 Flatout Flatbreads (or whole-grain lavash bread or tortilla)
1/2 cup barbecue sauce
1/3 cup cheddar cheese, shredded
1/3 cup mozzarella cheese, shredded
6 ounces grilled chicken breast, torn into pieces
1 Tbs red onion, diced
1 Tbs cilantro, chopped
Heat oven to 400 degrees. Spray large baking sheet with non-stick baking spray. Place flatbreads on baking sheet. On each flatbread, evenly spread 2 Tbs barbecue sauce. Sprinkle both cheeses over flatbreads. Mix remaining barbecue sauce with grilled chicken and place on pizzas. Top with diced onion. Bake 5 minutes. Sprinkle cilantro on top and serve.
Recipe created by Mitzi Dulan, RD
Veggie Polenta Mini Pizzas
Replace boring crust with softer polenta and swap tomato sauce for creamy pistachio pesto to create a low-cal lunch or dinner that tastes surprisingly indulgent.
Serves 3
1/2 cup extra-virgin olive oil
1/3 cup dry-roasted, unsalted pistachios
2 fresh garlic cloves, peeled
1/2 tsp sea salt
4 cups chopped fresh basil
1/2 cup shredded Parmesan cheese
Cooking spray
6 1/4-inch thick pre-made polenta slices
1/2 medium tomato, cut into 6 thin slices
3/4 cup vegetable medley (such as asparagus, broccoli and green beans)
1/2 cup sliced mushrooms
3/4 cup grated mozzarella cheese
1/2 tsp black pepper
Combine olive oil, pistachios, garlic, sea salt and basil into a blender or food processor, blending until a smooth sauce forms. Add Parmesan and blend until just smooth. Add salt and pepper.
Preheat broiler. Spray a medium skillet with cooking spray and set over medium-high heat. Add polenta slices and cook 3 to 4 minutes on each side until browned. Set aside.
Spray skillet with more cooking spray. Add mushrooms and sauté 3 minutes, stirring constantly. Add vegetable medley and sauté another 7 minutes until tender. Top each polenta slice with 1 tsp pesto, 1 tomato slice, 2 Tbs each vegetable medley and mozzarella, and 1 dash pepper. Broil until cheese melts and becomes browned, about 5 minutes.
