In the name of trying to cut back on our fat intake, yet still keep some of our favorite foods on the menu, I decided to try a mini version of pizza. It’s not the real deal (you can’t beat real, homemade crust), but it’s darn good considering. I did use my pizza sauce and some of the fresh basil growing outside. Served it up with a spinach salad, topped with slow roasted tomatoes and avocado–delish–and the appropriate serving size. If you load up your pizza with veggies as toppings you can go a long way toward getting your 5-9 servings of veggies and really keep down your fat content or even go meatless.
- whole wheat pita bread rounds (not precut)
- pizza sauce
- shredded part-skim mozzarella
- fresh basil
- other toppings of your choice (turkey pepperoni; fresh, slow roasted, or sun-dried tomatoes; olives; mushrooms; grilled chicken; roasted red peppers; zucchini; whatever…)
Directions: Layer ingredients in order of your preference. Bake at 425 for 10-15 minutes or until cheese is golden brown.
I revisit these with another cooking method here.