My friend treated some of us to a pizza lunch a while ago. It was take out, but not just any take out. It was a healthier version of pizza! And it was great. So, when my family asked for homemade pizza over the weekend I tried to recreate the take out version I had. Usually, when I make homemade pizza I start with a “white” readymade crust, top it with sauce and lots of cheese. Healthier than take out, but not quite.
For this re-creation I started with a whole wheat readymade crust I found at my local store. Now, I have changed over a lot of our grains to whole wheat, but never thought of whole wheat pizza! So, when I saw the whole wheat crust in the store, I knew it was meant to be. I rubbed a little bit of extra virgin olive oil into the edges of the crust (I always do this to help the edges brown and add another dimension of flavor). I use my hands because olive oil is a great moisturizer too. Then I topped the crust with a half can of pizza sauce. Now, here is the special stuff. I shouldn’t be taking all the credit for this, because Joey helped a great deal. We then sprinkled diced grilled chicken. I already grilled about two skinless, boneless chicken breasts with salt and pepper – I always make extra when I grill chicken – this is a good way to use up those leftovers. Then we put diced steamed broccoli over the chicken – another way to use up leftovers. After that we spread sautéed spinach over that. The next step was to add a sprinkle of finely grated pecorino romano (you can use any cheese that you would put on pasta) and then we added 8 ounces of grated part-skim mozzarella. I usually use 12 ounces on my typical homemade pizza, so I was able to cut some of the extra fat and calories there. We cooked the pizza at 400° for about 20 minutes checking it at 15 minutes. This made for a great dinner and I will tell you that I was satisfied eating just one slice. It was tasty and filling and the kids ate it without complaint!