Thursday, May 6, 2010

Pizza is the best

I read lots and lots of blogs when I have time and I love to read food blogs! Since I created this blog with food in mind, as well as yoga, running, and fitness, I want to start posting more and more of my favorite recipes and/or recipes I am planning on attempting! :)

I just loooove pizza, so much, but sometimes (most times) it is a very heavy and filling meal which has lots of calories. As a runner though my appetite is large so I was excited to find this recipe for a healthier version of pizza which includes the best vegetable ever, asparagus! Thanks to Runners World Nutrition!

Naan Pizza with Asparagus

Asparagus is rich in bone-building vitamin K, immune-boosting vitamin C, and heart-healthy folic acid. Canadian bacon adds big flavor with little damage—an ounce has about one third of the calories of regular bacon and 10 fewer fat grams.

2 9-inch store-bought naan
1 teaspoon extra-virgin olive oil
1/2 cup part-skim ricotta cheese
Salt and ground black pepper to taste
1/4 cup prepared pesto
3 slices Canadian bacon, cut into thin strips
8 asparagus spears (bottom ends snapped off and discarded), cut into 11/2-inch lengths
1/2 cup (or about 2 ounces) grated fontina cheese

Adjust oven rack to lower-middle position and heat oven to 425° F. Place naan on a baking sheet. Mix ricotta and pesto and dollop onto breads.

Toss asparagus with oil and a light sprinkling of salt and pepper. Evenly distribute spears, along with Canadian bacon, over naan.

Bake until breads are warm throughout and asparagus is bright green, about 10 minutes.

Remove from oven; divide the fontina equally and top each naan with a portion of the cheese. Return them to oven and continue to bake until breads are crisp and cheese has melted, about five minutes longer.

Cut each pizza into quarters, serving each person two slices. Serves four.

FAT: 18 G

Eat up!

<><> L <><>

No comments:

Post a Comment