You Heart What You Eat: Pizza Presto
Steamboat Springs — When I was growing up I envied the kids who had a weekly pizza night. I mean, what kid wouldn’t, right? I made a silent vow I would try my best to do something like that for my kiddos and while I can’t say I necessarily have a specific day of the week for pizza, it’s pretty likely one of every seven days we’re enjoying a slice or two.
That said, it’s expensive these days to get a pie delivered or even picked up and the frozen pizzas at the store aren’t always the healthiest. Still, we love scarfing down a yummy ‘za when we can so we’ve got a pretty tried and true yummy recipe that has thus far taken us to the moon and back for flavor and deliciousness.
Homemade pizza really isn’t that hard when you think about it. There’s almost always a fresh pizza dough at the grocery store for a $1 or $2, and there’s usually a choice between standard, whole wheat or herbal dough options. We usually opt for the whole wheat and bring it home. The veggies – especially the high amounts of spinach we pack on our pie – are a lot like a baked salad, and because they cook down in the oven, the kids don’t even realize how much nutrients they’re taking in.
So long as they see there’s some melted cheese somewhere on the top, they’re usually pretty excited when I say it’s pizza night. This recipe is pretty fool proof and most of our pantries and refrigerators have these ingredients on hand, so give this a try at your house – worst case scenario, you’ll have to double the recipe next time!
- 1 pre-made pizza dough
- 3 tbs. olive oil
- 2 tsp. minced garlic
- 2 tbs. pesto
- 1 tbs. nutritional yeast (optional)
- 2 tbs. parmesan
- 3 cups spinach (diced or whole)
- 1 diced pear
- 2 strips of bacon cooked, crumbled
- 1⁄4 cup crumbled goat cheese
- 1⁄4 cup shredded mozzarella
Preheat the oven to the recommended temp on the pre-made pizza dough (usually 400-425 degrees).
In a small bowl combine the olive oil, garlic, pesto, nutritional yeast and parmesan. With a bit of olive oil on your hands massage the dough to your desired thickness and distribute it onto your baking stone or pan of your choice.
Generously and evenly distribute the pesto mixture over the crust and sprinkle the spinach, pear, bacon and cheeses over the top. Bake 15 to 20 minutes (or until your desired crispness) and enjoy!
You Heart What You Eat is a weekly blog offering a twist of healthy alternative tips and recipes for some of our most coveted comfort foods. From decadent desserts to main dish favorites, you’ll surely look forward to our next edition. Questions or suggestions you’d like included in one of our future blogs should be directed to Tera Johnson-Swartz via email at firstname.lastname@example.org.
Tera Johnson-Swartz is a mommy first, but also enjoys working one of her many, many side gigs whether it be freelance writing, music, massage therapy, independent childbirth, lactation or health educating. She is eternally grateful she is able to follow her passion each and every day and loves her supporting husband and their two young children and couldn’t imagine living a better life outside the city limits of Steamboat Springs.
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STEAMBOAT SPRINGS — Just inside the doors of Kevin Dietrich’s Natural Exposure Gallery in downtown Steamboat Springs, there are moose, bears and some of the town’s most scenic landscapes captured in perfect light.