As I rushed home late from work the other evening, I was a complete wreck from the day’s events.   I then walked in the door and saw my 2 smiling guys.   We huddled around the island in the kitchen to talk about the day, as I prepared this pizza and tossed up a salad.  I often find cooking to be quite cathartic, and that night was one of those times.  I suddenly felt so much more relaxed, and happy, to be surrounded by those I love, and doing something I really enjoy.

This veggie pizza was full of flavor and bright, healthy ingredients.  It’s not the “lightest” of my Cooking Light recipes, but it was excellant.  I served it with a light ceasar salad.   My son at his whole piece and asked for me.  (Note, I served the crushed red pepper with the meal, instead of putting it on the pizza beforehand, to spare the 4-yr-old)

Nothing like a wonderful end to a somewhat-stressful day!

White Pizza
courtesy of Cooking Light, March 2004

serves: (serving size: 1 slice)
WW PointsPlus: 9

1 cup part-skim ricotta cheese
1 cup (4 ounces) preshredded part-skim mozzarella cheese
1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
1 cup thinly sliced fresh basil
1/2 cup thinly sliced shallots
1/2 cup finely chopped spinach
1/2 to 1 teaspoon crushed red pepper
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1 cup thinly sliced plum tomatoes

Preheat oven to 425.

Combine the first 3 ingredients in a medium bowl. Spread cheese mixture over pizza crust, leaving a 1/2-inch border around the edge. Sprinkle with basil and next 6 ingredients (basil through garlic powder). Arrange plum tomato slices in a single layer on top. Place pizza on baking sheet. Bake at 425° for 10 minutes. Remove pizza to cutting board; cut into 6 slices.

~M