Whole Wheat Pizza

Mmmmm pizza. As my boyfriend knows too well, I would eat it every night if he would put it up with it. (Alas, he does not. And, although I'm no health nut, my arteries probably couldn't put up with it either.)

Last night I gave into my pizza craving, but made it myself and tried to go pseudo-healthy.

I bought pre-made whole wheat pizza dough from Trader Joe's, and with my mad pizza tossing skills from my days as a make-line cook at Pizza Pro, hand tossed it into a lovely circle. Then, because I don't actually have a pizza pan, I had to mash it into a rectangle.

Now for some veggies. With a little bit of olive oil cooking spray, I sauteed baby portobello mushrooms, then added some chopped onions, and then dumped in about 8 oz of baby spinach to wilt. Man that stuff cooks down! Every time I cook spinach I am amazed by this. I ended up cooking an additional 4 oz or so after this batch to add to the pizza.

Assembling the pizza: I used canned diced tomatoes instead of sauce (marinara/pizza sauce is always too sweet for my liking) with some garlic powder sprinkled in. Then I arranged the mushrooms, onion, and spinach, and topped with roasted garlic chicken sausage. I cut up three links, which was too much, even after I snacked on some. So I'd recommend two links.

Finally, I topped it all off with part-skim shredded mozzarella and a little bit of parmesan. I also sprinkled on crushed red pepper flakes and dried oregano for some more flavor.

The pie went into a 415 degree oven for about 20 minutes total - this was way longer than the dough instructions called for, maybe because there were a lot of toppings loaded on.

Yummy. And the one leftover piece made a great breakfast warmed up in the toaster oven!

Now I'm anxiously awaiting warmer weather so we can fire up the barbeque and have grilled pizza. Delish.


Post a Comment