My husband and I are attempting to re-focus our efforts on healthy eating. Of course, this means a variety of things to a variety of people. My understanding of the phrase “eating healthy” might make other, more devoted dietitians laugh at my mediocrity. But regardless of where your standards lie, pizza is generally not on the list of things one thinks of when imagining a healthy meal. At least not any pizza you can buy “hot and ready” for $5.99 plus tax and grease. But what about the type of pizza you can actually still call a pie? One made with all fresh, farmer’s market ingredients? I’ll let you decide for yourself, but in my book, it is a resounding YES! and my family thought so too.
Italian Vegetable Pizza Pie
The Crust –
French Bread Dough (your own or ready-made)
1 tbsp Olive Oil
1 tbsp Dijon Mustard
Freshly Ground Black Pepper
1 tsp Minced Garlic
Pre-heat oven to 350′ Start with your favorite recipe for french bread dough, or buy it ready-made at the grocery store. I used the french bread from Pillsbury’s new line of “all natural” doughs, but I’m sure many of you would prefer to make your own. Roll out the dough on a greased cookie sheet. (If it keeps pulling back on itself, roll it out on the counter first and then place it on the greased sheet.) Brush the dough with the olive oil and Dijon and sprinkle with black pepper, italian seasoning and garlic.
The Filling –
1 Large Fresh Tomato, Halved and Sliced
1/2 Yellow Squash, Sliced
1/2 Zucchini, Sliced
2 Large Baby Bella Mushrooms, Sliced
2 Green Onions Sliced
Handful of Fresh Spinach Leave
6-8 Large Fresh Basil Leaves, Chopped
1 Container of Crumbled Feta Cheese
More Freshly Ground Black Pepper
After slicing the tomato, remove all the seeds and discard (so they don’t make the dough soggy). Dry the tomatoes on paper towels and arrange in a circle in the center of the prepared dough. Layer all the remaining vegetables on top in the order that they are listed. Sprinkle with the freshly chopped basil and ground pepper and crumble the feta cheese over the top. Stretch and roll the dough over the top of your layers and pinch together. If you cannot get it to stay up, you can pin it with toothpicks or kebab skewers. Bake in the oven at 350′ for approximately 30 minutes or untill the crust begins to brown. In the last 3 – 5 minutes, bring the oven temperature up to about 400′ to brown the crust and make it crisp. Tada!
If you give this recipe a try, I would love to hear how it goes! Or, if you’re like me and you never stick to a recipe, tell me about any improvements or changes you make along the way. Happy cooking!