When Bob and I began planning our Italian adventure, I worried. Would the weather warrant bringing my cute, black boots? How many sweaters would I need for 10 days? And how could I squeeze my makeup, clothes and an overflow bag for all the leather I'd bring home into one, gotta-weigh-in-at-under-50-pounds suitcase?
But I never stressed about what I'd eat once I got there.
No need. Bob and I could live on pizza. We have it about twice a week. Sometimes, Bob makes his famous Spicy Texas English Muffin Pizza (to die for!). Others, we order in from our local thin-crust experts, I Fratelli's, where Bob usually goes the pepperoni route while I load up on vegetable toppings (mushrooms, tomatoes and jalapenos, please). Why not make it healthy, right?
That's why I love this yummy pizza recipe from Tania Boughton's Eating Light, Done Right (Inspire on Purpose Publishing, February 2012, $29.99). Besides being delicious and super easy, it's loaded with better-for-you goodies like low-fat cheese, grilled or rotisserie chicken, artichokes, tomatoes and fresh oregano. What's more, it cooks in about 10 minutes.
You put all these tempting toppings on a prepared crust. Tania, a fellow Texan (actually she lives in Dallas so we're practically neighbors!), suggests using whole wheat but I've yet to sell Bob on that idea. We think Freschetta's Artisan Crust makes a good base for this wonderful white pizza.
Having Bob's Great Grilled Chicken in the freezer and cherub tomatoes in the fridge keeps me a step ahead when preparing this dish. I heat and shred the chicken. Then slice about 12 cherubs in place of the plum tomatoes recommended in the recipe. You still get luscious tomato flavor but they look like little pepperoni's! Otherwise, I stick close to Tania's instructions (shown below).
Talk about simple. You just mix the ricotta and goat cheeses and spread them on the prepared crust. Layer on the chicken and veggies, top with a little Parmesan, and bake your creation 8 - 10 minutes for a soft crust. Add a few minutes if you prefer it crispier but not too many or, speaking from experience, the edges will burn.
Once done, sprinkle on some fresh Oregano and you'll have a pretty pizza pie perfect for two. Although it's in a chapter called "Simple Sinless Lunches," this healthy choice also makes a weeknight treat sure to please adults, teens, grandkids ... any pizza-lover in your family.
Heat oven to 450 degrees, mix goat cheese and ricotta in a medium bowl, and spread over pizza crust, leaving about 1 to 1 ¼-inch border.
Top with chicken, artichokes and tomatoes, then cover with reduced-fat Parmesan.
Bake until Parmesan is golden, about 8-10 minutes, top with oregano, and serve.
Recipe from Eating Light, Done Right:
Other Works: Tania is a full-time, single mom with two sons, one of whom has Asperger's syndrome. She stays busy juggling motherhood with a men's fashion career with J. Hilburn, volunteering for her sons' PTA, and raising money for the Cystic Fibrosis Foundation and other charities.
Publisher: Inspire on Purpose Publishing
Penned: Feb. 1, 2012
What's Inside: Guilt-free, easy-to-prepare dishes from a single mom who struggled with food, weight loss and emotional eating for years. In addition to sharing tips that helped her drop more than 50 pounds, Tania offers around 60 recipes from well-known chefs such as Paula Deen and Rachel Ray, which she has modified to create healthier options while still keeping taste and flavor.
You'll find taste-tempting ideas for breakfast (Smoked Salmon and Cream Cheese Omelet), lunch (Shrimp & Avocado Wrap), dinner (Grilled Pork Chops with Maple Taters) and more. Short on time? Look for the "simply sinless" choices. They have less than 10 ingredients and are the fastest to fix.
Time Out: 196 pages
Available: $29.99 at Amazon and most book retailers
Want another easy, one-dish meal? Try: