COOKING: Boboli wheat crusts are a fast and healthy alternative


Since I have been on South Beach, pizza is pretty much off limits for me, but once in a while, we make a Boboli all wheat crust with a variety of toppings. If you use low fat cheeses and lots of vegetables with some olive oil, it is quite an easy, healthy treat. Boboli does all the work. They get popped in the oven for ten minutes until things are melted and bubbly. It is a great weeknight meal and healthier than delivery or frozen. Here are two recipes we like.



Pesto Chicken Pizza

1 whole wheat Boboli crust
1 cup grated Parmesan cheese
6 slices low fat provolone cheese
1/4 cup store bought basil pesto
2 grilled chicken breasts, diced
1 garlic clove, crushed
1 Tbsp. olive oil
1 cup sliced portabello mushroom
1 medium sliced red onion
1/2 red pepper, sliced

Preheat oven to 450˚. Put crust on a pizza sheet or stone. In a pan, heat olive oil and cook garlic until softened. Add red onion and peppers until softened. Then add the portabellos and cook until starting to release juices. Take veggies off heat. Spread pesto evenly over the crust. Sprinkle chicken evenly over the pesto. Then add the veggies evenly over the chicken. Sprinkle with grated Parmesan. Then add the provolone slices. Pop in the oven for 8-10 minutes. Let rest 2-3 minutes and then cut into slices.

Veggie Pizza

1 whole wheat Boboli crust
1/2 onion, sliced
8 oz. sliced mushrooms
2 cloves garlic, crushed
2 Tbsp olive oil
1/2 red pepper, sliced
1/2 green pepper, sliced
salt & pepper to taste
1 Tbsp. dried basil
1 Tbsp. dried parsley dash dried red chili pepper
About 2 -3 cups favorite pizza sauce (we like Contadina or Muir Glen)
2 cups shredded low fat mozzarella
1/4 cup grated Parmesan


Preheat oven to 450˚. Put crust on a pizza sheet or stone. In a pan, heat olive oil and cook garlic until softened. Add onion and cook until softened. Add the peppers, and cook until starting to soften. Then add the mushrooms and seasonings. Cook until mushrooms start to release their juices. Take pan off the heat. Ladle the sauce on the crust. Then spoon veggies evenly over the sauce. Sprinkle with mozzarella and Parmesan. Pop in the oven for 8-10 minutes-or until cheese is bubbly and golden. Let rest 2-3 minutes and then cut into slices.

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