My good friend, Charlie, gifted me and the wine guy with an incredible loaf of freshly baked sourdough bread and a batch of fresh dough for pizza.
It didn’t take long for us to use the dough, or for the wine guy to devour the baked pizza. This is what was left of the pizza once the man sunk his teeth into it. I got one corner piece. The dough was hand spread onto a cookie sheet and brush with basil olive oil. Finely chopped garlic and sliced tomatoes were the only toppings.
It’s amazing how awesome a pizza can taste without cheese. Certainly the olive oil makes up the difference in cheese calories, but a light brushing of olive oil isn’t going to do much damage in the way of calories.
It was another “fly by the seat my pants” dinner night. The wine guy and I just returned from a trip to Vero Beach, Florida. We didn’t grocery shop before we left, so the pantry and fridge was looking pretty sparse.
I played I Spy as I searched out items to make dinner. Ah, ha… I spy a can of pizza dough, I spy that jar of artichoke tapenade I opened last week, I spy half a jar of marinara sauce… and so it went.
The final ingredient list:
- 1 tablespoon olive oil
- 1 can of pizza dough
- Cookie sheet (spray with non-stick cooking oil)
- 4 tablespoons marinara sauce
- 3 tablespoons artichoke tapenade
- 1 cup grated low fat mozarella cheese
- 1/2 cup crumbled low fat feta cheese
- Small onion, diced (about 1/2 cup)
- 15-20 mild banana pepper rings
- 3/4 cup chopped portabella mushrooms
Unroll pizza dough and stretch to fit a cookie sheet. Spray the cookie sheet with non-stick spray before spreading the dough. Apply one tablespoon of olive oil to the surface of dough. A flavored olive oil, like basil, gives added flavor.
Mix together the tapenade and marinara sauce. Evenly spread onto the pizza dough. Sprinkle on the chopped onions and mushrooms.
Apply remaining toppings in this order: feta cheese, mozzarella cheese, banana peppers. Bake in oven according to instructions given on the pizza dough wrapper. It is usually at 400 to 425 degrees for 12-15 minutes.
Remove cooked pizza from oven and allow to cool slightly before cutting into 8 squares. Each square is in the neighborhood of 235 calories.
I know, I know. Fresh beets on a pizza? That’s affirmative and it’s so amazingly delicious. If you’re not a beet lover, this pizza dish might win you over.
The most time consuming part of this recipe is preparing the beets. They need to bake for 40 minutes. I suppose I could use canned beets, but why when I can use fresh ones? Besides, I chopped the beet leaves and added as a pizza topping (similar to using spinach). Great way to get in that green veggie.
Other toppings include goat cheese, low-fat mozzarella cheese, and tomato slices. Kalamata olives and roasted red peppers are excellent topping choices. Basil flavored olive oil is the base (no pizza sauce!).
The finished pizza… and guess what? It’s not round or square! It’s shaped however I spread out the dough. Who says everything has to be uniform? My body shape certainly isnt’, so why should pizza be any different? Grab the Recipe