It’s PIZZA night…are three words that make me very happy!
Few things are better than a crispy, bubbly crust piled high with veggies, sauce and a few shakes of crushed red pepper.
And I love how pizza goes hand in hand with a good time. Game night, date night, late nights…they’re all better with pizza.
Chances are that you feel the same way (or at least I hope you do), but maybe you’re a little less excited about it these days because you’re laser-focused on eating better and losing weight.
I get it. Pizza and “healthy” don’t usually go together…but sometimes they do.
My Veggie Pesto Pizza is one that you can get excited about. It’s slice after slice of deliciousness and it’s good for you too!
If you’re looking for a short cut, you can use a store-bought whole grain crust. You can even buy store-bought pesto…but this one is so simple, you really won’t need to.
Mix all together in stand mixer for 6 minutes on low/medium speed. Place dough in oiled bowl and cover.
Cold ferment in refrigerator for 2-3 days. Divide into 4 balls. Roll out dough. If you’re not using all the dough, you can place it back in the refrigerator for up to 5 days.
Preheat cast iron pan on stove. Place dough on preheated pan, transfer to broiler. Broil for 4-5 minutes. Return to stove to crisp up the bottom.
Combine all ingredients into large food processor or high-speed blender and blend to desired consistency.
If the pesto is too dry, add more olive oil.
Top the pizza crust with the pesto, sliced heirloom tomatoes, sun-dried tomatoes, roasted bell peppers and fresh arugula or use your favorite toppings!
Now, I’d love to hear from you! Do you “healthify” your favorite “unhealthy” foods? If so, tell me all about it in the comments below.
If you don’t (but would like to) and you need some help getting started, comment below with meal you’d like to “healthify” and I’d be happy to give you some ideas.
Conversation sparks inspiration, so please share your thoughts and experiences below!