Quick & Easy Garden Fresh Pizza
Almost every Friday night has been our family traditional pizza night for the past fifteen or more years. Unfortunately, I could really never enjoy my pizza and eat it too without feeling guilty. Well, the light finally clicked on and we started to become more health conscious about our food choices. Delivery was no longer an option, but we didn't want to abandon our family tradition. We soon came up with the idea of making a more healthier pizza right at home.
Growing our own fresh garden vegetables complete with fruit trees and buying low fat foods as much as possible, were steps to a new way of healthier eating.
We love fresh garden vegetables, especially bell peppers, tomatoes, and cucumbers. Pictured below are my last harvested green and red bell peppers from our home garden. Also you'll notice yellow hot banana peppers that were mysteriously in my garden this year. The small vegetable transplants look the same at the garden store. As my young transplants began to bloom and bare fruit, it was more than obvious that I had made a goof at the garden center. Surprisingly these banana peppers added a mildly hot fresh spice to our palate in a variety of recipes.
Quick & Easy Garden Fresh Pizza
Ingredients:
(1) Ready made pizza dough - you can pickup at your local grocer.
(1) cup of pizza sauce
1 cup of fresh spinach
2-3 whole bell peppers
1/2 banana pepper
1/4 cup of olives
1/2 cup of fat free shredded cheddar cheese
2-3 whole bell peppers
1/2 banana pepper
1/4 cup of olives
1/2 cup of fat free shredded cheddar cheese
1/2 cup of fat free mozzarella cheese
1/2 cup of part-skim mozzarella cheese
1 Tbsp of olive oil (Lightly brush on pizza dough before cooking)
1 Tbsp of garlic herbal seasoning (I use a combination of a garlic herbal mix and parsley sprinkled on top of vegetables and cheeses)
We prefer that crunchy vegetable taste you get using fresh vegetables, but you can also lightly grill the vegetables before adding to pizza.
Bake 15-20 minutes at 375-400 degree
hint: fat free cheese tend not to melt as well as part-skim cheese; therefore, I usually save the part-skim cheese to coat on top of pizza just before baking.
1 Tbsp of olive oil (Lightly brush on pizza dough before cooking)
1 Tbsp of garlic herbal seasoning (I use a combination of a garlic herbal mix and parsley sprinkled on top of vegetables and cheeses)
We prefer that crunchy vegetable taste you get using fresh vegetables, but you can also lightly grill the vegetables before adding to pizza.
Bake 15-20 minutes at 375-400 degree
hint: fat free cheese tend not to melt as well as part-skim cheese; therefore, I usually save the part-skim cheese to coat on top of pizza just before baking.
This pizza masterpiece is ready to eat! Mangiamo!
