An attempt at (slightly) healthy pizza: Greek Pizza and Meat Lover’s

Pizza is bad for you.

Now that we’ve gotten that over with, here is my attempt to cook a couple of pie’s that might not clog up the arteries as fast, though they will. It’s still pizza. It’s about proportions, people!

Greek Pizza

You will need:

1 dough (I get mine from a local deli, Sainato’s. It isn’t wheat but since it is locally made I feel like it is better than Pillsbury. Get wheat if you can.)

Greek Pizza...jealous much?

2 Tb oil (divided)

2 cloves garlic

Salt & pepper to taste

1 cup low-fat feta cheese

2 plum tomatoes, sliced

1 cup leeks, diced (if you are dumb like me and don’t know how to clean leeks, watch this)

1/4 cup broccoli

1/4 cup fresh basil, chopped

1/2 cup roasted red pepper, diced

Heat 1 Tb olive oil in a pan, add leeks and broccoli. Cook on medium heat for about five minutes, add roasted red pepper, basil and garlic. Heat an additional 3-5 minutes (just until the garlic starts to brown a little). Remove from heat..

Prepare dough on pizza pan and heat oven to 425 degrees. Drizzle 1 Tb oil onto crust and spread evenly. Place sliced tomatoes on dough to start a base. Sprinkle on some salt, pepper, and any other herbs that fit your fancy. Spoon the veggie mixture from the pan directly over the dough and spread the feta cheese on top. Add any more herbs/seasonings you’d like, and toss in the preheated oven for 12-15 minutes, depending on what you cook it on. Pizza stone will take longer but the crust will turn out a lot better.

You could also add olives to this to be more Greek, but I didn’t include them because I don’t like them. The end.

Meat Lover’s Pizza

Bacon and sausage are involved here, nothing more. So maybe it isn’t meat lover’s, but whatever. This pizza is a little more classic than the first.

You’ll need:

1 dough

3/4 cup pizza/marinara sauce (whichever you’d like)

Meat Lover's

1 small fresh mozzarella ball…like this, sliced

1 Tb olive oil

1 clove garlic

1 Tb fresh basil, chopped

1 1/2 turkey sausage links

2 strips turkey bacon

Salt & pepper to taste

Pre-cook the bacon and sausage, preferably on some sort of George Foreman device so that the grease drips off. Let these cool and start prepping the rest of the pizza, then cut them up into pieces when you can. Pre-heat the oven to 425 degrees.

Drizzle 1 Tb olive oil on pizza and spread evenly. Crush the garlic over the dough and also spread evenly, then the pizza sauce. Lay cheese over top, sprinkle basil over, then add meat. Flavor with salt, pepper, and/or herbs. Bake at 425 degrees for 15 minutes (again, bake time depends on pan, so watch the oven).

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  1. #1 by Sam on June 9, 2011 - 2:15 AM

    Was the feta overpowering? Would you recommend adding a base layer of cheese, such as mozzarella or cheddar?

  2. #2 by Kayla on June 9, 2011 - 2:19 AM

    It wasn’t overpowering actually, and I think that was due to the fact that I bought a reduced fat kind. I think it wasn’t as potent, I am not a huge feta fan so I prefer low over the normal kind. I think an additional base layer of cheese like mozz or cheddar would certainly make it more like a traditional (and fattier) pizza, but I wasn’t going for that here. I appreciated that it was light in both calories and texture.

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