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Meg-herita Pizza
A lighter version of the popular Margherita Pizza from The Sparkpeople Cookbook.
Per Serving: 219.9 calories, 9.7 g total fat, 3.3 mg cholesterol, 181.6 mg sodium, 28 g total carbs, 2.7 g dietary fiber, 5.7 g protein
Yield: Serves 8 (1 slice/serving)
Ingredients
You’ve probably heard of Pizza Margherita, the traditional Italian pizza with tomato, sliced mozzarella, basil, and olive oil. The story goes that it was created to honor the queen and includes all three colors of the Italian flag.
This pizza (on Page 273) includes those same colors but bumps up the nutrition a bit. Instead of white-flour dough, we’re using our dough made partly with quinoa and flax seeds; tangy, creamy goat cheese instead of mozzarella; grape tomatoes; and a puree of basil and spinach instead of plain basil. The result is a pizza that’s light enough to fit into a well-balanced meal and tasty enough to fulfill the craving for a really great pie. -- Chef Meg Galvin
- 1 recipe Quinoa-Flaxseed Pizza Dough (click the link), or 1 store-bought whole-wheat crust
- 1 recipe Better-than-Pesto Puree (click the link), or 1/2 cup basil pesto
- 1 cup grape tomatoes, halved lengthwise
- 4 ounces soft goat cheese, crumbled
Instructions
Raise the oven rack to the highest level, then preheat oven to 400° F. If using a pizza stone, place it in the oven to preheat.
Place the dough on a pizza screen or preheated stone, spread with the pesto, then scatter the tomatoes and cheese across the top.
Bake until the dough is nicely browned and crispy, 18 to 20 minutes.
Note: Pizza pans vary in size. We base our recipes on a 16-inch pan with eight slices per pie.
Reprinted from The SparkPeople Cookbook: Love Your Food, Lose The Weight (c) 2011 by SparkPeople, Inc. Permission granted by Hay House, Inc., New York, NY 10033. Available wherever books are sold.
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