Sunday, January 11, 2009

Pizza For One

Ever since I can remember, Sunday night is always pizza night at my parents. Over the years the source of Sunday night pizza has changed many times, coming from a variety of local pizzerias and now the latest supplier is my father, who now actually makes it at home. In the spirit of being my father’s daughter I decided to create a recipe of my own. This is a quick and easy low calorie vegetarian mini pizza you can make for yourself, or just double the recipe if you have a date!


½ chopped raw mushrooms
½ cup chopped raw spinach or ¼ cup broccoli
½ cup artichokes (canned) rinsed and diced
1 tablespoon chopped kalamata or black olives
1/8-1/4 teaspoon crushed garlic, or ¼ to ½ clove, chopped
1 whole wheat pita bread
¼ cup marinara sauce (I used Trader Joes Traditional Marinara Sauce)
1/4 cup cheese (light mozzarella, freshly shredded parmesan, crumbled goat or a combo)
ICB spray or olive oil using olive oil sprayer (if both n/a use a teaspoon of olive oil)
1 tablespoon chopped fresh basil (optional)


Preheat oven to 350 degrees. Spray a small pan with ICB or olive oil sprayer (or drizzle with 1 teaspoon olive oil) and add the garlic and chopped veggies. Sauté just a few minutes to soften until just before brown. Spread the 1/4 cup sauce on the pita bread, add the sautéed veggies (and basil) and then sprinkle it with the cheese. Place the pita on a baking sheet sprayed with olive oil or cooking spray and bake at 350 degrees for about 15 minutes or until crust is lightly browned/crispy.


If you are watching sodium you can use low sodium tomato sauce and cheese and if you want to lower the carb, use a low carbohydrate pita like the Alternative Pita Bread™

Makes one serving

Serving size: 1 whole pizza (using low fat cheese) Calories 333 Protein 20 g Carb 52 g Fiber 12 g Sugars 4 g Fat 7.5 g saturated fat 3 g Sodium 972 mg

Serving size: 1 whole pizza (using regular cheese) Calories 370 Protein 20 g Carb 53 g Fiber 12 g Sugars 7 g Fat 11 g saturated fat 5 g Sodium 930 mg


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