Pizza, Pizza!

Pizza get’s a bad rap.  Dough & cheese, can’t be healthy right?

While it should not be a daily indulgence, pizza can certainly be a part of your healthy weekly menu especially if it’s homemade. And if you have the dough already made, your pizza will be ready in less time than it would be if you called your local pizza shop.

With all of the possible toppings, you’ll never have the same pizza twice!

Thursday’s dinner was all about the pizza.  Instead of just sauce and cheese, I made two types, mushroom with goat cheese and ham & cheese.  Both were so good but seriously, the ham and cheese version tasted just like a grilled cheese sandwich! Served with a side of green veggies, this meal was nutritionally complete, satisfying and very tasty.

Mushroom & Goat Cheese Pizza
Ham & Cheese Pizza

The best thing about homemade pizza is that there really is no recipe, you can create whatever you want using whatever happens to be in the fridge!  That being true,  below is how these two pies came together.

16 oz whole wheat pizza dough
Olive Oil

Mushroom & Goat Cheese Pizza

3/4 cup Weeknight Marinara Sauce
4 cremini mushrooms, sliced
1 tbsp goat cheese, crumbled
Olive Oil

Preheat oven to 375 degrees.  Divide pizza dough in half and roll out to desired thickness.  Spread on sauce leaving a small border around the edges (you can drizzle the crust with some olive oil and salt too).  In a small skillet heat olive oil over medium-low heat.  Add slices mushrooms and cook for 5 minutes, turning over at least once.  Place mushrooms on the pizza and sprinkle with goat cheese.  Place in oven for 20 – 25 minutes.

Ham & Cheese Pizza

3/4 cups Weeknight Marinara Sauce
2 slices Canadian Bacon (deli ham is good too), cubed
1 1/2 oz. cheddar cheese, thinly sliced

Pre heat oven to 375 degrees.  Roll out the second half of the pizza dough.  Spread on sauce leaving a small border around the edges (you can drizzle the crust with some olive oil and salt too).  Arrange bacon and then cheese on top of pizza.  Place in the oven and bake for 20-25 minutes.

I ate 2 slices of the ham & cheese pizza (pictured with a bite missing!) and then went back for a small slice of mushroom and goat cheese.  All served with some greens, of course. Another good thing about pizza, it reheats well for lunch the next day (or is good cold!)

Tips & Tricks

On buying vs. making pizza dough

Homemade pizza dough is definitely fun to make and I suggest you make a few big batches and freeze to have on hand.  However, in case you don’t have any homemade on hand during the week, Trader Joe’s makes a great whole wheat dough that only costs $.99 so stock up while you are there!

** Sorry about the late post (this was from last week).


Goat Cheese & Vegetable Flatbread Pizza

Goat Cheese & Vegetable PizzaWith long work days and over an hour long commute home, I often don’t have time to make extravagant meals during the week. Instead I rely on a handful or so of quick & healthy meals that I can be sitting down to enjoy in less than 30 minutes and can modify depending on what I’m craving or what’s in the fridge.

To cut back on baking time this flatbread pizza actually uses whole wheat tortillas, an item you can almost always find in my kitchen. Feel free to use pizza dough if you have more time (or patience!). The vegetables are also easily interchangeable depending on what is in season, what you like or just what’s in the fridge.

1 cup Portobello mushrooms, cubed
1/2 cup zucchini, cubed
1/2 cup red bell pepper, cubed
1/4 cup onion, diced
1 garlic clove, minced
1/3 cup red wine
1 whole wheat tortilla/wrap (I used Food for Life Ezekiel Organic Sprouted Whole Grain Flourless Tortillas)
1 tbs goat cheese (I have also made this with 1 Laughing Cow spreadable Swiss Cheese wedge – it’s equally good!)
1 tbs Parmigiana Reggiano Cheese
1 tsp Olive Oil
Salt & pepper, to taste
Red chili flakes (optional)

In a small pan heat olive oil over medium heat. Add onions & red bell peppers. Cook 2-3 minutes until softened and add zucchini & mushroom. Add salt and pepper to season. Cook another 2 minutes. Add minced garlic and cook 1 minute. If using, add red chili flakes. Pour wine in and scrap the bottom of the pan with a wooden spoon. Cook 1-2 minutes

On a baking sheet lay out the tortilla. Spread goat cheese on tortilla, leaving about a half inch border.

Remove pan from stove and let cool 1 minute. Pour vegetables onto tortilla, covering the goat cheese. Sprinkle Parmigiana cheese on top. Place in broiler for 5 minutes until cheese is melted and edges are crispy.

Note: I like a lot of veggies on mine so sometimes it’s messy to eat. You can cut back on the amount of veggies if you wish.