Think Pizza Isn’t Healthy? Think Again!

EatingWell Magazine (one that I subscribe to because it’s always full of a wealth of info, recipes and great ideas!) gives us recipes for pizza that will allow us to put pizza BACK on the weekly menu because it won’t bust your diet!

It is possible to have a healthy pizza dinner that is both low in saturated fat and loaded with veggies—and even fruit! Boost the fiber content of your meal by 50% simply by using whole-wheat pizza dough, which is widely available in supermarkets (check the label and avoid those that contain trans fats). Or make our Whole-Wheat Pizza Dough, which comes together in a snap. Substituting low-fat mozzarella for regular cheese lowers saturated fat and cholesterol. Then pile on the veggies for extra fiber and nutrients. And don’t forget the fruit—pears, apples and pineapple make great toppings too!

Healthy Pizza Dough Recipes
Pizza Dough Prestissimo
Quick Pizza Dough
Quick-Rising Pizza Dough
Whole-Wheat Pizza Dough

Healthy Pizza Recipes
Caramelized Onion & Artichoke Pizza
Caramelized Onion & Olive Pizza
Dessert Pizza
EatingWell’s Pepperoni Pizza
Greens & Gorgonzola Pizza
Grilled Pizza with Eggplant, Tomatoes & Feta
Grilled Pizza with Garden Tomatoes
Grilled Pizza with Pesto, Tomatoes & Feta
Peperonata & Sausage Pizza
Pear, Walnut & Gorgonzola Pizza
Pesto Pizza
Pizza with Broccoli & Black Olives
Pizza with Potato & Artichoke Topping
Pizza with White Beans, Prosciutto & Rosemary
Smoky Corn & Black Bean Pizza
Tex-Mex Pizza
Thai Chicken Pizza
Turkish-Style Pizza
Wild Mushroom & Sage Pizza

EatingWell Magazine also provides us with these tips about pizza:

Grilling Pizza
The first time you slide a circle of dough onto a grill rack, you realize this technique really is going to work. We found that a covered grill with a large surface area is best because it allows you to crisp one side of the crust over hot coals, then flip the crust over onto indirect heat to warm the toppings and melt any cheese.

Using a Pizza Stone
One way to ensure a really great pizza crust is to use a wood-burning oven that reaches a temperature of at least 600°F, a feature most home kitchens lack. Fortunately, you can transform your regular oven into a pizza oven by baking directly on a hot pizza stone. The unglazed clay surface absorbs and distributes heat evenly, producing a crisp crust.

Using a Pizza Peel
The best way to transfer a pizza to a stone is to use a wooden paddle called a peel—and it is much easier to slide a small pizza from a peel than to slide a large one. To use a peel for recipes that call for 12 ounces of dough, divide the dough in half and roll each piece into a 10-inch circle. Transfer one crust to a cornmeal-dusted pizza peel. Turn edges under to make a slight rim. Assemble the pizza, using half of the toppings. Make sure the dough slides easily on the peel; add more cornmeal if necessary. Open the oven door and set the tip of the pizza peel near the back of the stone. Pull the pizza peel toward you, letting the pizza slide onto the stone. Quickly close the door. Baking time for a pizza baked directly on a stone is shorter than for pan pizza: allow 8 to 10 minutes. Assemble the second pizza on the peel with the remaining dough and toppings while the first one bakes. Remove the pizza from the oven with a wide metal spatula to slide the pizza onto a pizza peel or pizza pan.

Buying Pre-Made Pizza Dough
Look for whole-wheat pizza-dough balls at your supermarket. Check the ingredient list to make sure the dough doesn’t contain any hydrogenated oils.

Thanks EatingWell!