In my frenzy to figure out some healthy meals this week, I was working hard at avoiding cravings for two major food favorites, both of which can be loaded with fat and calories:
Mexican food (namely chipotle).
SO I got crackin'. I hate to even talk about the pizza, because I can't do it justice without pictures, and I failed to take any (next time, I promise!)
Low(er) Fat Greek Pizza
Boboli whole wheat pizza crust
Roasted red peppers
Goat cheese, ff feta, reduced fat mozzarella
It's a simple project -- I bought a whole wheat boboli crust. I used my Mister Misto to spray it with a light coating of extra virgin olive oil, then a spoon to spread a thin layer of pizza sauce (nothing fancy -- a simple can from the grocery store. It had an Italian name so I trusted it more than the other varities. As a bonus, it was also cheaper). The EVOO mixed a little bit with the pizza sauce to give it a neapolitan feel...
Then I opened the following:
1 jar of pitted kalmata olives
1 jar of roasted red peppers, packed in water
I sprinkled the pizza with some reduced fat mozzarella, fat free feta, and a few dollops of goat cheese.
I topped it with some basil and tomato slices (from my own garden!), and about 12 sliced olives, and a dozen strips of red pepper...
Baked for about 10 minute at 450.
The crust was surprisingly crispy, and the cheese melty and fabulous. I used very flavorful ingredients, so it didn't taste like "diet" food. The creaminess of the goat cheese perfectly counteracted any dryness of the reduced fat cheese, but all cheeses melted really well. When I took it out of the oven it was bubbly and sinful looking, all the hallmarks of a great pizza.
It sliced into about 6 nice pieces. Calories and fat will vary depending on what quantities you need, but the crust itself is about 150 calories / slice (5 slices per pie), and something insane like 9 grams of fiber. Not bad. Since I sliced mine into 6 pieces, the crust was fewer calories per serving but probably an additional 150 calories per slice for all of the toppings.
Once the actual pizza was eat (delicious cold or reheated via toaster oven or microwave), I obviously had a lot of toppings left over -- luckily I also usually have english muffins or sandwich thins on hand, and was able to use the leftover toppings to make several little mini-pizzas for lunches, snacks and dinners throughout the week.
Serve with a leafy salad and enjoy!
Off and cooking,