This Recipe is part of the Lighthearted Eating 5 Heart-Healthy Recipes
I don’t like too much cheese on my pizzas because it makes for a salty, greasy pizza. Instead I love to add fresh basil. This version has far less fat than the regular cheese variety, and is especially nice when Armenian- or Italian-style flatbread is used as the crust. To serve as an appetizer, cut into bite-size squares.
Ingredients
1 12-inch (30 cm) pizza crust or flatbread round
1 cup shredded part-skim mozzarella cheese
1/2 cup very thinly sliced onion (preferably Spanish or sweet)
2 tbsp chopped fresh basil (or 1 tsp/5 mL dried)
1 to 2 tbsp dried oregano
2 large tomatoes, thinly sliced
2 tbsp freshly grated Parmesan cheese
Directions
1. On baking sheet, sprinkle pizza crust with mozzarella, onion and half of the basil and oregano.
2. Arrange tomato slices over top; sprinkle with Parmesan and remaining basil and oregano.
3. Bake in 450°F (230°C) oven for 15 minutes or until cheese is bubbly.
Serves 4
Per Serving: 317 calories, 17 g protein, 11 g total fat, 4 g saturated fat, 22 mg cholesterol, 41 g carbohydrate, 5 g fibre, 513 mg sodium, 399 mg potassium
Make Ahead: Assemble pizza, cover and set aside at room temperature for up to 1 hour or refrigerate for up to 3 hours before baking.
Variations: Choose low-fat, low-calorie pizza toppings. On top of the tomatoes, sprinkle one or two of the following: chopped jalapeno or sweet peppers, chopped purple peppers, sliced rehydrated sun-dried tomatoes, caramelized onion, artichoke hearts, halved, lightly cooked asparagus or broccoli, wild or button mushrooms, arugula, fresh or dried sliced figs, chèvre (soft goat cheese) or feta cheese, fresh herbs such as basil, coriander, oregano, non-vegetarians might add slivers of barbecued shrimp, chicken or meats (avoid bacon and pepperoni, both high in sodium and fat)
Pesto Pizza: Spread 1/3 cup (75 mL) pesto over pizza base. Top with any combination of pizza toppings, including roasted vegetables, goat cheese, mushrooms and sliced fresh tomatoes or cherry tomatoes.
Excerpted from Lighthearted at Home by Anne Lindsay. Photography by Lorella Zanelli. Copyright © 2010 by Anne Lindsay & Associates Ltd. Excerpted by permission of Key Porter. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book!
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