Replace boring crust with softer polenta and swap tomato sauce for creamy pistachio pesto to create a low-cal lunch or dinner that tastes surprisingly indulgent.
1/2 cup extra-virgin olive oil
1/3 cup dry-roasted, unsalted pistachios
2 fresh garlic cloves, peeled
1/2 teaspoon sea salt
4 cups chopped fresh basil
1/2 cup shredded Parmesan cheese
6 1/4-inch thick pre-made polenta slices
1/2 medium tomato, cut into 6 thin slices
3/4 cup vegetable medley (such as asparagus, broccoli, and green beans)
1/2 cup sliced mushrooms
3/4 cup grated mozzarella cheese
1/2 teaspoon black pepper
1. Combine olive oil, pistachios, garlic, sea salt, and basil into a blender or food processor, blending until a smooth sauce forms. Add Parmesan and blend until just smooth. Add salt and pepper.
2. Preheat broiler. Spray a medium skillet with cooking spray and set over medium-high heat. Add polenta slices and cook 3 to 4 minutes on each side until browned. Set aside.
3. Spray skillet with more cooking spray. Add mushrooms and sauté 3 minutes, stirring constantly. Add vegetable medley and sauté another 7 minutes until tender. Top each polenta slice with 1 teaspoon pesto, 1 tomato slice, 2 tablespoons each vegetable medley and mozzarella, and 1 dash pepper. Broil until cheese melts and becomes browned, about 5 minutes.