Pizza, pizza, pizza

You may think that you can’t have pizza if you are trying to lose weight but you can.  The trick is to rethink your pizza.  Boboli makes a delicious whole wheat pizza crust which makes that part a little healthier.  Instead of starting with cheese, you want to start with vegetables and then add some cheese on top (this doesn’t leave as much room for cheese).  I topped our pizza crust with the vegetables that I roasted over the weekend and then some cheese.  If you don’t have time to roast vegetables, get some chopped mushrooms and a few onions from the salad bar at the grocery store and grab a can of artichoke hearts – that makes a great topping for a salad bar pizza.  Here is what I did:

Pizza with roasted vegetables

  • roasted vegetables for pizza (see Sunday’s blog – I used zucchini, yellow squash, plum tomato, red onion and asparagus tossed with olive oil)
  • 1 prepared pizza crust (I used a Boboli whole wheat crust)
  • 1 cup shredded Mozzarella cheese
  • 2 TB grated Parmesan cheese
  • 6 fresh basil leaves, chopped (or 1 tsp dried basil)

We have a pizza stone and we use it often.  Put it in the oven before you preheat the oven or it can break.  Preheat oven to 475.  Top pizza crust with vegetables using a slotted spoon to drain off liquid.  Top with Mozzarella cheese and bake for 10 – 12 minutes.  Vegetables should be hot and cheese should be melted.  Remove from oven and top with Parmesan cheese and basil.  Slice and serve.