Tuesday, September 8, 2015

Skinny Summer Pizza


We have a lot in common.
You love pizza. I love pizza.
You are crazy for summer fresh fruits and veggies. I am too!
You want food that looks as good as it tastes. Yep.
And of course, you want to savor something tasty without a billion calories. I'm with you.

I ran into some inspiration while grocery shopping the other day, when I discovered these nifty Flatout breads. I was dreaming about ooey gooey pizza, but wondering about how I could satisfy my craving for it without going down the unhealthy rabbit hole. Then bam....I come across these thin flat breads.  I picked up the one called Artisan Thin Pizza Crust with Rosemary and Olive Oil. 
I figured I'll grab some fresh produce and goat cheese to top it. Dinner plans done.



Pizza is one of those things, you can get creative with the toppings and maybe even clean out the fridge in the process. I already had arugula, basil, and corn at home. I imagined that roasted poblano peppers and fresh peaches would be a fun addition. So there you have it...Flatout crust, arugula, fresh corn, peaches, roasted poblano, basil, and goat cheese. Guilt free, skinny pizza.



If you haven't roasted your own peppers before, I highly recommend it. It's easier than you think and that smoky, roasted flavor is super nice. I love roasted poblanos on pizza, quesadillas, in my scrambled eggs, in soups.
So, here's to celebrating the end of summer with fresh flavors {stay tuned, I've got an amazing summer dessert coming your way in a few days} and keeping it real with skinny pizza.
P.S. These Flatout breads are very thin and well...corn rolls around. You figure that one out. Hold onto your slice!

Skinny Summer Pizza
Serves 2

2 Flatout artisan thin pizza crusts {I used Rosemary and Olive Oil flavor}
Arugula
Corn {fresh off the cob}, roasted in a cast iron skillet or grilled
Poblano peppers, roasted and sliced {see directions below}
Peaches, sliced
Fresh basil, sliced thinly
Goat cheese crumbles

Roast peppers: Turn on your gas burner on the stove to medium-high. Lay poblanos on top of the burner, directly over the gas flame. Using tongs, turn the peppers occasionally, so that all sides become charred. When all sides are dark, remove peppers from burner and turn off the heat. Place peppers in a bowl and cover tightly with plastic wrap. Allow to steam for about 10 minutes. Now you can easily peel off the charred skin. Cut peppers in half, remove the seeds and stem. Slice into small pieces.
*if you do not have a gas stove, you can roast your peppers in the oven under the broiler.

Preheat oven to 450F. Lay out pizza crusts on a sheet pan, lined with parchment or a silicone liner. Place all ingredients except basil on top, finishing with goat cheese crumbles. Bake in the oven until browned and crispy, about 10-15 minutes or so. Garnish with thin slices of fresh basil and serve.


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