Thursday, March 8, 2012

Quick Healthy Vegetarian Pizza

It is Sunday 11am and the rain is poring down outside. I have been up since 6am, had breakfast with the family, read the morning paper, and I am starving. The weather does not inspire me to take a nice stroll to the grocery store so lunch will have to come out of whatever my kitchen has to offer. A couple of wholemeal pita breads that were soon to hit their due date became the foundation of this quick, delicious, yet healthy, homemade mini pizza.

Homemade Pizza
2tbsp tomato paste
1 clove of garlic, crushed and chopped
4 chestnut mushrooms, sautéed in some rapeseed oil
1tbsp good quality green pesto
marinated chargrilled artichoke
one big ball buffalo mozzarella
handful of wild rocket
2 wholemeal pita breads

Preheat the oven to 175ºC/350ºF. Combine tomato paste with the crushed garlic and a tiny pinch of salt with a teaspoon and set aside. Prepare the mushrooms and slice up the mozzarella. 

Build your pizza by spreading one layer or tomato-garlic paste with one layer of pesto on top. Scatter with some mushrooms, a few slices of mozzarella, and artichokes. You get the picture. 

Bake the pizza for 10min and top with wild rocket before serve. Serves 2


HEALTH BENEFITS of this Pizza: The wholemeal pita bread should be without any added preservatives or strange names you do not understand. If you can find a variety that contain seeds you should go for those. The pesto brings the essential fatty acids from both the olive oil and pine nuts and the buffalo mozzarella works well for those who are sensitive to lactose. The raw wild rocket will help you digest the food more efficiently and absorb the nutrients from the other ingredients. 

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