Try a speedy cherry-tomato pizza
Cherry tomatoes are always in season at the supermarket, so why not capitalize on the bounty with a pizza? In this recipe, the tomatoes get supporting help from spinach and walnuts.
We’re taking an express route by using bagged spinach, and we’re letting the chopped walnuts provide the protein (with crunch to boot). Because the herb blend will deliver zippy flavor, we’re using a low-fat cheese to reduce the calories and fat.
Our first instinct was to use an Italian herb blend—which would be fine. Instead, we second-guessed ourselves and took a French route with herbes de Provence, that delightful mixture that includes dried lavender. This seasoning mix is sold in the spice aisle of many supermarkets, but it’s not hard to make a blend yourself (see recipe).
And let this be a lesson: Swapping out herb mixtures creates distinctive flavors in any number of dishes.
Oregano Rosemary Cherry Tomato-Walnut Pizza
1 tablespoon vegetable or olive oil
1 (12-inch) unseasoned prebaked pizza crust
2 cups (about half of a 5-ounce bag) baby spinach
1 pint cherry tomatoes, halved
3/4 cup chopped walnuts
1 1/2 teaspoons herbes de Provence
1/2 teaspoon salt
Freshly ground black pepper
1 package (8 ounces) low-fat shredded mozzarella or Italian cheese blend
Heat the oven to 400 degrees or according to crust directions. Brush oil on pizza crust. Scatter the spinach on the crust, then distribute the halved tomatoes over. Sprinkle nuts over the pizza. Season with dried herb mix, salt and pepper to taste. Top with shredded cheese. Bake according to crust directions, 10-12 minutes. Remove from oven; let cool 5 minutes before slicing. Makes 4 servings.
Per serving: 667 calories, 51 percent of calories from fat, 39 g fat, 8 g saturated fat, 30mgcholesterol, 51 g carbohydrates, 34 g protein, 997mgsodium, 5 g fiber
Tips
If you have time, use an unbaked pizza crust and follow its directions (they’re sold in specialty stores and sometimes even at pizzerias), or use your own homemade version.
If you have good Parmesan on hand, shave some on top of the less expensive mozzarella for added punch.
For a little bite, mix in some chopped arugula or a complementary herb, such as basil or rosemary.
Italian reds, such as Chianti or sangiovese, will team well with this pizza. We think milk does, too.
To make your own herbes de Provence, combine 1 teaspoon each dried rosemary, thyme, oregano, basil, sage and/or marjoram with 1/2 teaspoon dried lavender (which you’ll find in spice shops and some supermarkets).
Store, tightly covered, in cool, dark place.
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