alive logo

Mediterranean Pizza


    Mediterranean Pizza

    For the best flavour, slightly blacken the grilled eggplant. 


    1 completed recipe whole wheat pizza dough
    1 to 2 Tbsp (15 to 30 mL) cornmeal
    1/4 cup (60 mL) bruschetta 
    1/4 tsp (1 mL) dried basil 
    1/4 tsp (1 mL) dried oregano
    2 cooked, canned artichoke hearts, sliced thinly
    6 sun-dried tomatoes packed in oil, sliced thinly
    1 small eggplant, sliced thinly, grilled
    3 oz (75 g) mozzarella cheese, grated
    1 oz (30 g) Asiago cheese, grated

    Preheat oven to 450 F (220 C). If using a pizza stone, place on the middle rack and let preheat for 1 hour. If using a regular pizza pan, preheat oven.

    Shape and stretch dough into a 12 in (30 cm) circle. Sprinkle counter with cornmeal. Place circle of dough on top of cornmeal; press down lightly; shake off excess and transfer to either baker’s peel or pizza pan.

    Spread bruschetta evenly over top. Sprinkle with basil and oregano. Evenly scatter artichoke hearts, sun-dried tomatoes, eggplant, and both cheeses over top.

    Carefully slide onto pizza stone. If it sticks, use a flipper to loosen an edge and then slide onto stone. Alternately, place pizza onto pan and into oven.

    Bake for 12 to 15 minutes or until crust is golden brown. Using baker’s peel, slide pizza off the stone or remove pizza pan. Place onto chopping board and cut into equal slices.

    Tip: Want to reduce your fat intake? Choose low-fat cheese. 

    Makes 8 slices. 

    One slice contains:
    210 calories; 8.9 g protein; 6.3 g total fat (2.3 g sat. fat, 0 g trans fat); 29.5 g carbohydrates; 7.3 g fibre; 303 mg sodium

    source: "Homemade and Wholesome Pizza", alive #329, March 2010


    Mediterranean Pizza




    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.