Sunday, August 23, 2009

Sexy summer pizza -- healthy and delicious

What makes it sexy? Why, figs, of course--a fruit some people think of as an aphrodesiac.

Key ingredients for this delightful concoction (in addition to the figs): whole wheat pizza crust, a modest amount of cheese and arugula or spinach as a post-oven, last minute addition.
Topping a cooked pizza with salad greens is an idea I got in Europe a couple of summers ago--in Italian restaurants in places like Lucerne, Switzerland and Heidelburg, Germany.
In this combination of flavors, the sweetness of the figs offset the salty capers and creamy cheese, while the pesto base gave it a garlicky kick. My husband and I both thought it was a dandy pizza!

Step 1: Using a ready-made whole wheat pizza crust, spread 2 T pesto evenly over the crust. Then evenly spread these ingredients -- coarsely chopped, steamed broccoli, 2 T drained capers, 1 1/2 cups shredded cheese (I used an herbed Havarti from a local source) and 5-6 thinly sliced fresh figs.
Step 2: Bake for 10 minutes in the middle of an oven that has been preheated to 450 degrees.
Step 3: In a salad bowl, toss 3 cups arugula with 1-2 T good olive oil. I also tossed in a handful of Sun Gold cherry tomatoes.
Step 4: Remove pizza from the oven, mound salad atop. Let rest for a couple of minutes, then cut and serve.

This is an entire balanced meal for 2 people--we even had a slice left over.

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