It's no surprise that pizza never fails to please: It's easy to make, easy to eat, and easy to dress up or down. This recipe has a springtime slant, featuring the season's star vegetablefresh asparagus. Try this healthy pizza recipe (One serving fulfills about 50 percent of the daily requirement for vitamin A.) from Meg Galvin, certified executive chef and cooking teacher at the Midwest Culinary Institute in Cincinnati.
1 1⁄4 oz. pkg. active dry yeast
1⁄2 cup warm water (approx. 110°F)
1 tsp olive oil
1 cup white whole wheat flour
1⁄4 tsp salt
Nonstick pan coating
1⁄2 cup roasted peppers
1 shallot, chopped
1 garlic clove, halved
2 tsp olive oil, divided
1⁄2 tsp dried basil
1⁄8 tsp red pepper flakes
4 Campari tomatoes (about 8 ounces)
8 stalks asparagus, woody ends trimmed
1 1⁄2 cups arugula
- Dissolve yeast in the warm water. Add oil.
- Sift flour and salt onto a work surface and make a well in the center. Pour the yeast mixture into the center of the well and mix with fingertips until all the liquid has been incorporated. Knead until smooth.
- Spritz a bowl with nonstick pan coating. Place the dough in the bowl, turning once to coat entire surface with the pan spray. Cover and let rise in a warm place for 1 hour. Roll dough into an oblong shape and place on an inverted jelly roll pan or pizza stone.
- Preheat oven to 400°F. Puree peppers, shallot, garlic, 1 teaspoon of the olive oil, and spices in a blender or small food processor. Spread pureed pepper mixture over the dough. Slice the tip of each tomato; squeeze out seeds. Slice each tomato in half and arrange single layer over the pureed pepper. Toss asparagus in the remaining 1 teaspoon of olive oil, then place on pizza. Bake 15 minutes. Top baked pizza with arugula and shaved Parmesan.
PER SERVING 199 calories, 9 g protein, 26 g carbohydrates, 6 g fiber, 6 g fat, 6 mg cholesterol, 325 mg sodium
Chef Meg's Top 3 Pizza Tips
- Looking to lighten up? Slash 80 calories and reduce the carb count by 10 grams by dividing the topping over two low-carb wraps instead of the pizza dough (1⁄2 topped wrap equals 1 serving).
- Choose slime- and sand-free asparagus spears with compact tips. To break: Hold each with one hand halfway down the stalk and the other 1 inch from the bottom; bend until spear snaps.
- Save your pizza from sogginess: If using juicy tomatoes, remove the entire inner seed cavity with a knife and pat the area dry with a kitchen towel before placing on the dough.
From our sister publication REMEDY's Healthy Living Spring 2015