No, really. They aren’t.
(No offense, guys.)
You usually don’t find yourself opening your door to find some Brad Pitt look-alike handing you a perfect, steaming-hot pizza exactly 30 minutes after you order. In reality, you're calling the pizza place an hour after your pizza should have been delivered. You stumble to the door delirously when someone finally knocks, grumble at Joe the Plumber (who simultaneously pulls off the Joe the Pizza Delivery Guy and Joe Six-Pack graveyard shifts) and shell out $25 bucks, only to realize you didn't get what you ordered after he's driven away.
So put down the phone. Unless you’re throwing a birthday party for your kid (or yourself!), there’s no excuse for ordering in pizza.
At least, you won’t have a good excuse anymore after you try this recipe. It’s super easy, and you can make it in the amount of time you’d have to wait for a delivery. Plus, it’s healthier than what you can get from a chain restaurant, because you control what you put into it. This pizza is loaded with veggies, but I still recommend giving it a try even if veggie pizzas aren’t your thing. I’m a plain cheese girl myself (I only like toppings if I’m eating at Rod’s Pizza back home), but I have fallen in love with this recipe. Goodbye Pizza Delivery Guy!
Adapted from August 2008 issue of Prevention.
(Excuse the crappy photo. Obviously I lack both basic skill and talent in the photography department.)
Time: 35 minutes + standing time (this will take more time if you’re really slow at chopping like me.) Servings: 4
1 thin whole wheat pizza crust (12” diameter) Ex: Boboli ¼ sundried tomato pesto sauce (I use jarred pasta sauce, because that’s what I usually have handy.)
1 small zucchini, sliced (about 1 cup)
1 medium orange or yellow bell pepper, cut into thin strips (about 1 cup)
1 cup sliced cremini or button mushrooms
½ medium red onion, thinly sliced (1/2 cup)
2 tsp olive oil
2 oz fresh mozzarella cheese, thinly sliced
2 Tbsp grated Parmesan cheese
¾ cup quartered grape or cherry tomatoes
½ cup thinly sliced FRESH basil leaves (seriously, don’t leave this part out! And make sure to use fresh basil leaves. Soooo good!)
pepperoni slices (optional. I add them for Jon.)
(A picture of the veggies, just because the colors are so vibrant. Seriously, that yellow pepper was neon. Also, I used squash instead of zucchini, because the Farmer's Market didn't have any. Squash works just as well, though.)
Preheat oven to 425 degrees. Put crust on baking sheet or pizza pan. Toss zucchini, pepper, mushrooms and onion with oil. Place in medium skillet over medium-high heat and sauté until veggies are soft and excess liquid has evaporated, about 6 to 8 minutes. Spread sauce over crust and sprinkle with fresh basil. Top evenly with cheeses. Arrange sautéed vegetables over cheese and top with tomatoes. Bake 18 to 20 minutes until crust is baked through and slightly crisp. Let stand a few minutes before cutting into quarters.
Nutrition info per serving (1/4 pizza) 301 calories, 16 g protein, 42 g carbs, 7 g fiber, 11 g fat, 3 g sat fat, 10 mg cholesterol, 600 mg sodium.