Pizza seems to be a universal food. Everyone likes it no matter where you grew up.
Thing is...I never liked pizza until my pregnancy with my older boy Finn, 7 years ago. It was during that 9 months or so I had this unbelievable hankering for the thick crust, cheese overload, salty pizza!
Today tho, while my love for pizza has stayed with me, I lean more towards a healthy version, which I'm about to share with you!
Thin Crust Pesto Pizza
Now I know many of you still like that thick crust you probably grew up with, but don't knock a thin crust until you try it.
Crust ingredients (Makes 2 14 inch crusts)
The recipe for the crust comes from my TV boyfriend Bobby Flay.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Prick the dough with a fork. This helps keep it from puffing up, leaving a nice thin crust. Pre-bake the crusts at 450, for 8-9 min. Crusts should not be brown at all, but firmer.
Spread a layer of Pesto over the crusts. You can make your own or buy a good brand. I tend to buy mine because you already had to make a crust, and I'm trying to keep this easy for everyone!
Then top the pizza with thin slices of prosciutto, sliced fresh mozzarella, a layer of arugula, some chopped sundried tomatoes, and a sprinkle of thinly sliced basil.
Bake for another 10-12 min, until crust is lightly browned on bottom, mozza is melted and the arugula has wilted.
Slice and enjoy!
Variations - Use cooked sliced chicken breasts instead of prosciutto, some chopped fresh kale instead of arugula, goat cheese instead of mozza and a sprinkle of fresh grated Parmesan Cheese!
For the original Pizza Crust Recipe http://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714
Certified Holistic Nutrition and Wellbeing Counselor