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Abrazos! xox Penny

Tuesday, November 16, 2010

The Domino Effect: The Scoop on the Goop

I stumbled upon this article over the weekend and sank. Oh, goodness. I had no idea things were this bad in Commercial Pizzaville. What a dark, gooey mess. The link to this article is at the end of this post. While long, it is worth every word and minute of your time. It takes apart mass-marketed, commercial pizza from the crust through the pepperoni. If you are lucky enough to have a small, hands-on, really homemade pizza parlor in your neighborhood, go now and order up its veggie special. This The Red White and Food post is for truly hand-crafted pizza everywhere.

I felt like trying my hand at truly homemade pizza tonight and thank heavens I had someone to turn to for Rx. Dr. Neal Barnard has several yummy sounding pizza recipes in his cookbook. I am firing up the oven and having this for dinner. Now, this is pizza...Want a slice?

Eggplant, Artichoke, Red Pepper and Black Olive Pizza

2 cups chopped eggplant
1 cup tomato sauce
pinch of crushed red pepper
pinch of sugar or agave nectar
1 recipe for pizza dough (preferably whole wheat)
1 cup tightly packed, coarsely chopped spinach
1/2 red bell pepper, thinly sliced
quartered artichoke many as you like
1/4 cup minced red onion
1/4 cup favorite black olives
fresh basil to garnish

In a skillet, bring 2 tablespoons of veggie broth or water to a boil and add in eggplant. Cook about 3 minutes or until water evaporates. (You may also saute eggplant in a little olive oil). Add tomato sauce, crushed red pepper and sugar. Simmer for about 7 minutes. Cool.
Place pizza dough in pan and cover with eggplant sauce. Top with spinach, bell pepper, artichoke hearts, onion and black olives. Bake at 500 degrees for 10-12 minutes or until crust is golden brown and filling is hot and bubbly.  Garnish with fresh basil.

Here is the scoop on the goop:

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