Kids love making their own pizzas at home, but the most popular ingredients can be a bit processed. Julia Walker, RDN, CDE, CD, certified adult weight management/certified diabetes educator, assures us that doesn’t have to be the case. “When you combine pizza with locally grown produce, it’s a win for kids and parents. The children love that it’s so delicious and parents like the fact that everyone is eating a more nutritious meal.” Try her recipes for a fun, hands-on way to connect your family with locally grown produce and start a conversation about how things are grown and the benefits of vegetables.
Whole wheat English muffin or pita bread
Pizza sauce or basil pesto
Spinach leaves or Swiss chard
Roma or cherry tomatoes, chopped
Green, red, yellow or orange pepper, chopped
Other vegetables, as desired (broccoli, cauliflower, zucchini etc.)
Mozzarella, cheddar, feta or Parmesan cheese
1. Preheat oven to 425 degrees.
2. Lightly spray 2 small baking sheets with nonstick cooking spray.
3. Spread approximately 1 tablespoon of pizza sauce or basil pesto evenly over English muffin or pita. Top evenly with desired vegetables. Arrange the shredded cheese evenly over each pizza.
4. Place the baking sheets in the oven and bake until the bottoms are golden brown and the cheese is melted and bubbly, about 12 – 15 minutes.
Pizza Pinwheels with Hummus and Veggies
2 whole-wheat flatbreads
1 2-ounce Sabra Hummus Pizza Single*
24 baby spinach leaves
1 small carrot, peeled and shredded on the large holes of a box grater (1/3 cup)
1 green onion, white and light green parts, thinly sliced
2 ounces sliced part-skim mozzarella cheese, halved
8 thin red bell pepper slices
1. Spread the hummus over both flatbreads evenly (about 1 ½ tablespoons on each), and be sure to cover the edges well. Top each flatbread with the spinach, carrot, green onion, cheese and bell pepper.
2. Starting at the narrow end of the flatbread, roll up tightly. Use a serrated knife to slice each roll into 4 pinwheels.
*To make your own pizza hummus, use a 10-ounce container of traditional hummus and stir in 1 tablespoon tomato paste (or to taste), 2 teaspoons dried oregano and 1 teaspoon dried basil.
Fresh Veggie Pizza (cold appetizer)
1 8-ounce tube reduced-fat crescent rolls
1 8-ounce package reduced fat cream cheese
1 envelope ranch salad dressing mix
2 tablespoons fat free milk
½ cup each chopped fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper and mushrooms
1. Preheat oven to 375 degrees.
2. Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13-in-x-9-in baking pan coated with cooking spray; seal seams and perforations.
3. Bake for 11 - 13 minutes or until golden brown. Cool completely.
4. In a large bowl, beat the cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces and enjoy.
Still hungry for ideas? Join us for our Farm to Pizza class at the Parkview Center for Healthy Living at Parkview Regional Medical Center tonight at 6:30 p.m. It’s just $10 to attend! Call (260) 672-6500 to learn more.