Pizza and salad make a great combo, so why not dump your bowl of veggies right on top of your pie? The salad will wilt slightly from the pie's heat, so be sure you're hungry when it's ready to come out of the oven.
2 tablespoons cornmeal (for dusting pan)
1 package (14 ounces) refrigerated, prepared whole-wheat pizza dough
1/3 cup marinara sauce
1 1/2 teaspoons dried oregano
1 cup grated reduced-fat or plant-based cheese
2 cups fresh dark leafy greens
1 1/2 cups fresh cherry tomatoes, halved
1/2 bell pepper, diced
1 ripe avocado, sliced
1/4 cup roasted pistachios
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
Preheat oven to 350 degrees. Sprinkle a 14-inch pizza pan or stone with cornmeal. Roll out pizza dough and place on pan or stone. Spread marinara sauce over dough and sprinkle with oregano and cheese. Bake for about 25 to 30 minutes until dough is golden and cooked through. Remove from oven and top with greens, tomatoes, bell pepper, avocado, and pistachios. Drizzle with balsamic vinegar and olive oil and serve immediately.
Nutrition score per serving: 208 calories, 9g fat (0.5g saturated), 26g carbs, 9g protein, 5g fiber, 0g sugars
Recipe provided by Sharon Palmer, R.D., author of The Plant Powered Diet