The 30-Minute Mediterranean Diet Cookbook: 101 Easy, Flavorful Recipes for Lifelong Health by Deanna Segrave-Daly RD & Serena Ball RD

Author:Deanna Segrave-Daly RD & Serena Ball RD [Segrave-Daly RD, Deanna]
Language: eng
Format: azw3
Publisher: Rockridge Press
Published: 2018-10-16T00:00:00+00:00

Green and White Pizza

NUT-FREE, EGG-FREE, VEGETARIAN

Deanna traditionally makes this pizza with spinach and arugula, but the green topping possibilities are endless. Try out other combos, like zucchini with basil, asparagus with mint, or broccoli with basil. You can swap out the goat cheese for ricotta or the Parmesan for any aged cheese, such as Asiago or Romano.

SERVES

4

PREP TIME

10

COOK TIME

20

1 pound refrigerated fresh pizza dough

Nonstick cooking spray

2 tablespoons extra-virgin olive oil, divided

½ cup thinly sliced onion (about ¼ medium onion)

2 garlic cloves, minced (about 1 teaspoon)

3 cups baby spinach (about 3 ounces)

3 cups arugula (about 3 ounces)

¼ teaspoon freshly ground black pepper

1 tablespoon water

1 tablespoon freshly squeezed lemon juice (from ½ medium lemon)

All-purpose flour, for dusting

½ cup crumbled goat cheese (about 2 ounces)

½ cup shredded Parmesan cheese (about 2 ounces)

1.Preheat the oven to 500°F. Take the pizza dough out of the refrigerator. Coat a large, rimmed baking sheet with nonstick cooking spray.

2.In a large skillet over medium heat, heat 1 tablespoon of oil. Add the onion and cook for 4 minutes, stirring often. Add the garlic and cook for 1 minute, stirring often. Add the spinach, arugula, pepper, and water. Cook for about 2 minutes, stirring often, especially at the beginning, until all the greens are coated with oil and they start to cook down (they will shrink considerably). Remove the pan from the heat and mix in the lemon juice.

3.On a lightly floured surface, form the pizza dough into a 12-inch circle or a 10-by-12-inch rectangle, using a rolling pin or by stretching with your hands. Place the dough on the prepared baking sheet. Brush the dough with the remaining tablespoon of oil. Spread the cooked greens on top of the dough to within ½ inch of the edge. Crumble the goat cheese on top, then sprinkle with the Parmesan cheese.

4.Bake for 10 to 12 minutes, or until the crust starts to brown around the edges. Remove from the oven, and slide the pizza onto a wooden cutting board. Cut into eight pieces with a pizza cutter or a sharp knife and serve.

Prep tip: In the summer, grill your pizza! Brush your cold grill with olive oil or spray with nonstick cooking spray, then heat to 500°F, or high heat. Brush the rolled-out dough with olive oil, and place the oiled side down on the grill grate. Then brush the side facing up with oil, cover with the grill lid, and let it cook for 2 to 3 minutes. Uncover and flip your crust with metal tongs or a spatula. Quickly add the toppings, then cover with the grill lid and cook for another 3 to 4 minutes, until the cheese is melted and the crust starts to look golden brown.

Per Serving Calories: 437; Total Fat: 17g; Saturated Fat: 7g; Cholesterol: 25mg; Sodium: 538mg; Total Carbohydrates: 56g; Fiber: 2g; Protein: 16g

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