The 150 Healthiest 15-Minute Recipes on Earth by Jonny Bowden Ph.D. C.N.S. & Jeannette Bessinger C.H.H.C

Author:Jonny Bowden, Ph.D., C.N.S. & Jeannette Bessinger, C.H.H.C.
Language: eng
Format: epub
Publisher: Quayside Publishing Group
Published: 2011-10-15T00:00:00+00:00

Ingredients

1 teaspoon olive oil

1 whole-grain, premade, thin pizza crust (10 ounces or 280 g, about 12 inches (30 cm); we like Rustic Pizza organics)

3 cups (115 g) prepared chopped romaine lettuce

2/3 cup (73 g) prepared grated carrots

4 Campari tomatoes, quartered (or use 2 large plum tomatoes, sliced)

3 small lemon cucumbers, unpeeled, quartered (or use 1/2 peeled regular cucumber, chopped)

2 prepared roasted red peppers, drained and chopped

1 can (15 ounces or 425 g) navy beans, drained and rinsed

3/4 cup (53 g) prepared sliced mushrooms, optional

4 ounces (115 g) crumbled feta cheese (or use 2 ounces [55 g] fresh-grated Parmesan)

3 to 4 tablespoons (45 to 60 ml) high- quality prepared Caesar dressing, or to taste (we like Annie’s Natural Organic Caesar dressing)

Preheat the oven to 450°F (230°C, gas mark 8).

Lightly oil a baking sheet (or you can use a pizza stone) and place the crust in the center. Brush lightly with olive oil. Reduce the oven temperature to 425°F (220°C, gas mark 7) and cook the crust for 8 to 9 minutes or until lightly browned.

While the crust is toasting, in a large bowl, combine romaine, carrots, tomatoes, cucumbers, red peppers, beans, mushrooms, if using, feta, and dressing and toss gently to combine. Slice the pizza crust into quarters and serve as “scoops” under the salad.

Yield: 4 servings

Per Serving: 743 Calories; 17g Fat (20.1% calories from fat); 38g Protein; 117g Carbohydrate; 37g Dietary Fiber; 26mg Cholesterol; 717mg Sodium

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