This is a great alternative to a greasy pizza, and I highly recommend saving this for the summer when you have beautiful tomato and basil plants!! This is a recipe from “The Volumetrics Eating Plan” cookbook. It is written by Barbara Rolls, who holds a Ph.D. in nutrition, and it conveniently ties in to the article we looked at last Thursday! I won’t go into details, but it basically focuses on eating quality calories that promote satiety (feeling full). So you can eat a homemade fruit and yogurt parfait for dessert, packed with vitamins, protein and nutrients, for about the same amount of calories as a cookie. Anyway…here’s the recipe!
9 oz packaged wheat pizza dough
5 plum tomatoes, thinly sliced
1/2 tsp minced garlic
1/8 tsp salt
Fresh ground black pepper
1 cup shredded, park-skim mozzarella cheese
1/2 cup chopped fresh basil
Preheat oven to 375 degrees. Stretch dough out in a 12 inch pizza pan, or make a 12-inch round on a baking sheet.
Arrange the tomatoes on the dough in overlapping slices, leaving 1/2 inch border. Sprinkle evenly with garlic, black pepper, salt and mozzarella cheese. Bake for 15-20 minutes or until crust is golden brown. Sprinkle with basil and cut into 4 wedges.
Nutrition Information (per serving)
YUMMY! Enjoy 🙂