Two weeks ago was my birthday. What did the most amazing man in the whole world buy me? Jillian Michaels' Master Your Metabolism Cookbook! Needless to say, I was elated!! Last night I tried one of the recipes from the book and LOVED IT. I think you will too.
Any pizza lovers out there? I looove pizza. However, I also realize the need to eat healthy so I don't swell up like a Goodyear blimp. Well, Jillian Michaels provides a healthy, delicious mediterranean pizza recipe. It is loaded with vegetables and flavor. It is so delectable that you will want to savor every bite.
Thank you, Jillian!
Adapted from: Jillian Michaels' Master Your Metabolism Cookbook
- 1-2 Tbsp organic cornmeal for the baking sheet
- Whole wheat flour, for work surface
- 1 lb whole wheat pizza dough, thawed if frozen
Note: I could not find whole wheat pizza dough at my local grocery store, so I used a pre-baked whole wheat crust. It was still ridiculously tasty.
4 cups (packed) shredded spinach (about 5 oz)
2 tsp extra-virgin olive oil
4 plum tomatoes, thinly sliced
1 Tbsp coarsely chopped fresh marjoram, oregano, or basil leaves
1/2 small red onion
Note: I used a yellow onion because I already had it on hand, but I believe red onions are healthier.
1/3 cup crumbled low-fat feta cheese
1/4 cup pitted kalamata olives, coarsely chopped
1/2 tsp ground black pepper
Preheat the oven to 450 degrees F. (If using pizza dough) spread the cornmeal on a large baking sheet; alternatively, rub the baking sheet with olive oil.
Place the spinach in a microwave-safe bowl with a lid. Cover and microwave on high power until the spinach is bright green and wilted about 1 minute. Transfer to a strainer and rinse with cold water. When cool enough to handle, wrap the leaves in a clean kitchen towel and squeeze out all the excess liquid. Remove the spinach from the towel, using your fingers to loosen and separate the leaves. Set aside.
(If using a pre-baked crust, skip the following paragratph:) on a lightly floured work surface, use a rolling pin and your hands to roll and stretch the dough to a roughly 10x14-inch rectangle. If the dough becomes so elastic that after it is rolled it just snaps back, contracting to its original size, let it rest for a few minutes before continuing to roll. Transfer the dough to the prepared baking sheet.
Brush the dough (or pre-baked crust) with 1 tsp of the olive oil. Arrange the tomatoes on the dough. Sprinkle marjoram/oregano/basil over the tomatoes. Spread the spinach on top, followed by the onion, feta, olives, and pepper. Drizzle the remaining 1 tsp olive oil over the pie.
Bake until the crust is golden 15-20 minutes. If using a pre-baked crust, bake for 10-12 minutes.