Reinventing Pizza the Healthy Way

We want it healthy, so we’re replacing them fresh ingredients everyone would still enjoy.

1. Red Potato and Rosemary Pizza

red potato

Ingredients

  • All-purpose flour and cornmeal
  • 1 poundwhole-wheat pizza dough, room temperature
  • 1garlic clove, minced
  • 1 tablespoonolive oil
  • 10 ouncered potatoes, scrubbed and very thinly sliced
  • 1 1/2 tablespoons chopped fresh rosemary
  • 1/8 teaspoonsalt
  • 2 tablespoons finely grated Parmesan
  • 1/8 teaspoon pepper

Directions

1. Place an oven rack on lowest position and preheat to 500°F.

2. On a lightly floured surface, roll dough into a 14-inch round. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.

3. In a large bowl, stir together garlic and oil. Add potatoes, rosemary and salt. Top dough with potatoes, overlapping, leaving a 1/2-inch border. Sprinkle with Parmesan and pepper.

4. Bake until cheese has melted and crust is crisp, about 13 minutes. Cut into 8 slices. Serve.

2.  Zucchini, Scallion and Parmesan Pizza

zucchi

Ingredients

  • All-purpose flour and cornmeal
  • 1 poundwhole-wheat pizza dough, room temperature
  • 1 tablespoonolive oil
  • 4scallions, thinly sliced
  • 2small zucchini, trimmed and cut into very thin rounds
  • 1/8 teaspoonsalt
  • 1/8 teaspoonpepper
  • 3/4 ounceParmesan, shaved with a vegetable peeler
  • 2 tablespoonsfresh mint leaves

Directions

1. Place an oven rack on lowest position and preheat to 500°F.

2. On a lightly floured surface, roll dough into a 14-inch square. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.

3. Drizzle 1 1/2 tsp. oil and scatter scallions on dough, leaving a 1/2-inch border. Top with zucchini and sprinkle with salt and pepper.

4. Bake until crust is crisp, about 13 minutes. Top with Parmesan and drizzle with remaining oil. Cut into 8 slices. Top with mint. Serve.

 

3.  Roasted Asparagus and Fontina Pizza

Ingredients

  • 1 tablespoonolive oil
  • 2garlic cloves, minced
  • 12 ouncesasparagus
  • 1/8 teaspoonsalt
  • 1/8 teaspoonpepper
  • All-purpose flour and cornmeal
  • 1 poundwhole-wheat pizza dough, room temperature
  • 1/2 cupgrated Fontina cheese

Directions

1. Place an oven rack on lowest position and preheat to 500°F.

2. Combine oil and garlic. Trim asparagus; toss with salt, pepper and half of garlic mixture on a rimmed baking sheet. Roast for 5 minutes.

3. On a lightly floured surface, roll dough into a 16- by 10-inch rectangle. Generously sprinkle a second baking sheet with cornmeal. Place dough on sheet. Add cheese and asparagus, leaving a 1/2-inch border.

4. Bake until cheese has melted and crust is crisp, about 12 minutes. Top with remaining garlic oil. Cut into 8 slices. Serve.

 

4.  Tomato and Mozzarella Pizza

tomato and moz

Ingredients

  • All-purpose flour and cornmeal
  • 1 poundwhole-wheat pizza dough, room temperature
  • 1 tablespoonolive oil
  • 1garlic clove, minced
  • 12 ouncesripe tomatoes, thinly sliced
  • 1/8 teaspoondried oregano, crumbled
  • 1/8 teaspoonsalt
  • 1/2 cupshredded part-skim mozzarella (about 2 oz.)
  • 1 tablespoonfinely grated Parmesan
  • 1/3 cupsmall fresh basil leaves, optional

Directions

1. Place an oven rack on lowest position and preheat to 500°F.

2. On a lightly floured surface, roll dough into a 14-inch round. Generously sprinkle a baking sheet with cornmeal. Place dough on sheet.

3. In a small bowl, stir oil and garlic; brush on dough, leaving a 1/2-inch border. Top with tomatoes, overlapping slightly. Sprinkle with the oregano, salt, mozzarella and Parmesan.

4. Bake until cheese has melted and crust is golden and crisp, about 13 minutes. Top with basil, if desired. Cut into 8 slices. Serve.

 

5. Spinach Artichoke and Blue Cheese (or feta) Pizza

Ingredients

  • 1 pound of [pizza dough|http://www.halfbakedharvest.com/thai-pizza/]
  • 1/4 cup olive oil
  • 3 large cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried basil
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1 package (10 ounces) frozen spinach, thawed and drained
  • 2 cups (about two 7 ounce jars) marinated artichoke hearts, drained
  • 4 ounces (about 1 cup) fresh mozzarella, sliced thin or grated
  • 2-4 ounces blue cheese, broken into chunks
  • 2 tablespoons pine nuts
  • 2 tablespoons fresh basil, for garnishInstructions:

    Heat a small skillet over medium heat, add the olive oil and the garlic. Cook for one to two minutes, until the garlic is fragrant. Remove from heat and add the basil, lemon juice, pepper and salt. Set aside.

    After the dough has risen, punch it down and place it back on the floured surface. This amount of dough yielded 2 pizza crusts for my 12-inch cast iron skillet. If you’re using an 8-inch skillet, you may get 3 crusts. Divide the dough evenly in half. Roll out your dough just a little larger than the size of your skillet. Place on a large sheet of parchment paper.

    Place an oven rack directly under your broiler and preheat your broiler to the highest setting. Additionally, place your cast iron skillet on the stovetop burner, turning the heat on high. You want to heat the skillet for 10 minutes. If it begins to smoke a lot, you can reduce the heat a bit. But you want it HOT.

    While the skillet is heating, begin placing your toppings on your dough. Brush half of the garlic oil on each pizza and then scatter the spinach (make sure you squeezed your spinach of any excess liquid) evenly among both pizzas. Top with the mozzarella cheese, then the artichokes, then scatter on the blue cheese crumbles and finish with a sprinkle of the pine nuts.

    When your skillet is hot carefully lift the pizza (holding onto the sides of the parchment paper) and place it in the skillet. Let it cook for no longer than 25 seconds. After 25 seconds turn the heat off and grab the skillet and pop it in the oven, right under the broiler. Broil for 1 minute, then using the potholder, grab the handle and rotate 180 degrees, broiling for only 1 more minute. Remove immediately and place on the stovetop. Carefully lift or slide the pizza out and repeat with the other pizza. Top both pizzas with fresh basil. Slice and serve!

    *If you prefer to make the pizza completely in the oven just skip the skillet and broiler. Instead heat your oven to 350 degrees and bake your pizza for 25 to 30 minutes. Remove and top with basil. Let sit five minutes and slice and serve.

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