Robin’s Healthy Take: Top It! Healthy Pizza-Topping Recipes

by in Robin's Healthy Take, September 12, 2011
tuscan pizza
Think beyond traditional toppings and try this -- white beans, kale and yellow squash.

Now that we’re submerged in hectic fall schedules, we need fast weeknight meals.  And by fast I mean healthy and fast, not frozen “fat and salt”. I love store-bought pizza crusts (sold next to the refrigerated biscuits) because you can quickly whip up a gourmet pizza any night of the week. I went a tad fancy with these pizzas because I wanted you to see how versatile the crusts are. You can pile on colorful veggies and protein (like chicken, seafood, beans and cheese) and make a complete meal. Pizza is a great family-friendly meal, and the leftovers make a terrific leftovers for your brown bag lunch. Another bonus? These can all be made ahead – assemble the pizza up to 24 hours in advance and bake just before serving.

Tuscan Pizza With White Beans, Kale and Yellow Squash

11-ounce can refrigerated thin crust pizza dough

2 teaspoons olive oil

2 cloves garlic, minced

1 bunch kale, chopped (about 6 cups)

1 tablespoon water

Salt and freshly ground black pepper to taste

1 medium yellow squash, cut into 1/8-inch thick rounds

15-ounce can white beans, rinsed and drained

1 teaspoon dried thyme

2/3 cup shredded part-skim mozzarella cheese

2 tablespoons grated parmesan cheese

Preheat oven to 400 degrees.  Coat a large baking sheet with cooking spray.

Unroll crust onto prepared pan.  Bake 5 minutes.  Remove crust from oven and set aside.

Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and cook 30 seconds. Add kale and water cook 3-5 minutes, until kale wilts. Arrange kale on crust, to within 1 inch of the edges. Season kale with salt and pepper. Top kale with white beans and then thyme. Sprinkle mozzarella over kale, beans and thyme. Arrange squash over mozzarella and top with parmesan cheese. Bake 8-10 more minutes, until crust is golden brown and cheese melts.

Serves 4

seafood pizza
Seafood Pizza With Shrimp and Scallops

11-ounce can refrigerated thin crust pizza dough

2 teaspoons olive oil

1/2 pound raw medium shrimp, peeled and deveined

1/2 pound bay scallops

1 teaspoon dried oregano

Salt and freshly ground black pepper

14.5-ounce can petite diced tomatoes, drained

2 tablespoons crumbled feta cheese

2 tablespoons chopped fresh chives

Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.

Unroll crust onto prepared pan. Bake 5 minutes. Remove crust from oven and set aside.

Meanwhile, heat oil in a large skillet over medium-high heat. Add shrimp and scallops and cook 2-3 minutes, until shrimp begin to turn orange. Add oregano and salt and pepper to taste and cook 1 minute, until oregano is fragrant and seafood is opaque and cooked through, stirring frequently. Set aside.

Arrange tomatoes on crust, to within 1 inch of the edges. Top with seafood, feta and chives. Bake 8-10 more minutes, until crust is golden brown.

Serves 4

chicken pizza

Chicken and Sundried Tomato Pizza with Smoked Gouda

This is an excellent recipe for when you have leftover baked or roasted chicken. You could also use a rotisserie chicken or the “carving board” style chicken sold with the lunch meat.

11-ounce can refrigerated thin crust pizza dough

1 tablespoon prepared basil pesto

1/2 cup diced oil-packed sundried tomatoes

1 cup shredded or chopped cooked chicken (8 ounces)

1/2 cup shredded smoked gouda

2 tablespoons chopped fresh basil

Preheat oven to 400 degrees.  Coat a large baking sheet with cooking spray.

Unroll crust onto prepared pan.  Bake 5 minutes.  Remove crust from oven and spread pesto all over top, to within 1 inch of the edges.  Top with sundried tomatoes, chicken, gouda and basil.  Bake 6-10 more minutes, until crust is golden brown and cheese melts.

Serves 4

Robin Miller is a nutritionist, host of Quick Fix Meals, author of “Robin Rescues Dinner” and the busy mom of two active little boys. Her boys and great food are her passion. Check her out at www.robinrescuesdinner.com.

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Comments (1)

  1. regina says:

    leftover pizza for lunch the next day is the best! if I'm making pizza, I like to make two and just bake one. the other, I freeze (I use prebaked pie shells) and use on a busier night.

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