Meg-herita Pizza

By AzWench

We've bumped up the nutrition--and kept all the flavor--of Pizza Margherita, the traditional Italian pizza with tomato, sliced mozzarella, basil, and olive oil.

Instead of white-flour dough, we’re using our dough made partly with quinoa and flaxseeds; tangy, creamy goat cheese instead of mozzarella; grape tomatoes; and a puree of basil and spinach instead of plain basil. The result is a pizza that’s light enough to fit into a well-balanced meal and tasty enough to fulfill the craving for a really great pie.

Ingredients

• 1 recipe Quinoa-Flaxseed Pizza Dough
• 1 recipe Better-than-Pesto Puree
• 1 cup grape tomatoes, halved lengthwise
• 4 ounces soft goat cheese, crumbled

Preparation

Step 1

1. Raise the oven rack to the highest level, then preheat oven to 400° F. If using a pizza stone, place it in the oven to preheat.

2. Place the dough on a pizza screen or preheated stone, spread with the pesto, then scatter the tomatoes and cheese across the top.

3. Bake until the dough is nicely browned and crispy, 18 to 20 minutes.

Note: Pizza pans vary in size. We base our recipes on a 16-inch pan with eight slices per pie.