Sverige 2015

Sverige 2015

Friday, September 17, 2010

Mediterranean Pizza

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!

Mediterranean Pizza
Adapted from: Jillian Michaels' Master Your Metabolism Cookbook

For the crust:
- 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.

Happy cooking!

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