Cheesy pizza is a food that I simply don’t think I could live without! Luckily, as long as it’s not loaded up with greasy pepperoni and sausage, it can be good for you. And if you top it with plenty of vegetables, it can be extra good for you. That’s what I’ve done here with a luscious-tasting spinach-artichoke topping that was inspired by spinach-artichoke dip! It’s served on flatbread, like whole grain pocketless pita, to keep it simple. Enjoy it as a personal pizza anytime. Or arrange slices on a platter for a party appetizer that’ll impress your guests.
Calories saved: 90 (or more!)
Why it’s better for you? It’s loaded with veggie and whole grain goodness!
Disclosure Note: One of my clients is Sargento® Foods. I did not receive compensation for this blog post. The recipe and opinions expressed in this post are my own.
- 4 whole grain flatbreads or pocketless pitas
- 1/2 cup organic fat-free milk
- 1 1/2 tablespoons whole-wheat pastry flour
- 1 teaspoon grated fresh lemon zest
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon dried hot pepper flakes
- Pinch of freshly grated nutmeg
- 1 teaspoon extra-virgin olive oil
- 2 large garlic cloves, very thinly sliced crosswise
- 1 (6.5-ounce) jar marinated artichoke hearts, drained, chopped
- 1 (11-ounce) package fresh baby spinach
- 8 slices natural Swiss cheese
- Broil, grill, or toast the flatbreads until crisp and browned on both sides. Set aside on a rack.
- Whisk together the milk, flour, lemon zest, salt, black pepper, hot pepper flakes, and nutmeg in a measuring cup or small mixing bowl. Set aside.
- Heat the oil in a large deep skillet over medium heat. Add the garlic and sauté until golden, about 3 minutes. Add the milk mixture and whisk until thickened, about 1 minute. Stir in the artichoke hearts. Add the spinach a couple handfuls at a time and cook while tossing until spinach is fully wilted. Taste and adjust seasoning.
- Using tongs, arrange the spinach mixture over the entire surface of each crisped flatbread. Arrange the cheese slices on top. Broil until the cheese melts, about 30 seconds. Transfer to a cutting board, cut into slices or wedges, and serve immediately.
Per serving: 460 calories, 160 calories from fat, 17g total fat, 8g saturated fat, 0g trans fat, 35mg cholesterol, 790mg sodium, 59g total carbohydrate, 10g dietary fiber, 4g sugars, 21g protein
The “Before” Version
Per pizza: 1100 calories, 370 calories from fat, 42g total fat, 17g saturated fat, 0g trans fat, 95mg cholesterol, 2340mg sodium, 139g total carbohydrate, 10g dietary fiber, 8g sugars, 48g protein
Per 1/2 pizza: 550 calories, 185 calories from fat, 21g total fat, 8.5g saturated fat, 0g trans fat, 48mg cholesterol, 1170mg sodium, 70g total carbohydrate, 5g dietary fiber, 4g sugars, 24g protein
- When you make your own pizza, you’re able to decide exactly how much of every ingredient you want and adjust to your own taste and health preferences
- Think beyond mozzarella; top pizza with the cheese that best pairs with the other toppings
- Spices such as black pepper, hot pepper flakes, and nutmeg elevate the flavors of this spinach lover’s pizza
- When it’s a good match, add lemon zest or a squirt of lemon juice and you’ll be able to use a little less salt in a recipe and still have equally great taste