Pizza crust is an artist’s palette with an endless world of topping options. Mushrooms, eggs, swiss chard, pesto, sundried tomatoes, spinach, artichokes, roasted veggies like eggplant, zucchini, broccoli, garlic or sweet potatoes to name a few. Add ricotta, mozzarella, parmesan, Fontina, goat cheese and even low-fat cream cheese! Use grilled peaches, fresh figs, lemon, rosemary, thyme, fresh oregano or chives for toppings. Drizzle with olive oil, honey, or balsamic vinegar. There’s no reason to eat a plain old cheese and pepperoni pizza!
Kids love making their own pizzas! Make a pizza bar including things you know they will love and new toppings you can encourage them to try! With a little guidance and help with the chopping and oven, youngsters are far more likely to try new foods when they have been little chefs for the evening.pub-4561044891259873, DIRECT, f08c47fec0942fa0
As Mike is often our weekend hash slinger, I got to play outside with the kids on Saturday and take some pictures with two hands on Sunday.
He made Broccoli Rabe, Garlic and Mushroom Pizza with Golden Raisins. Here are the ingredients:
Here’s the recipe:
Broccoli Rabe, Garlic and Mushroom Pizza with Golden Raisins
1 lb broccoli rabe or Broccolini, tough stems and large leaves removed
1/3 cup golden raisins
2 Tbsp olive oil
3 cloves garlic, thinly sliced
3 anchovy fillets, finely chopped
1 cup cremini mushrooms, sliced
1/4 tsp crushed red pepper
1 pizza crust (pre-made or ready to roll dough)
3/4 cup low-fat ricotta cheese
1 cup Romano cheese, grated
Balsamic vinegar for drizzling
Place baking stone in oven and preheat oven to 500°. Bring large pot of salted water to a boil. Add broccoli and boil for 4 minutes. Drain cooked broccoli and immediately submerge into ice water. Transfer to a colander to drain. Cover raisins with hot water to rehydrate and set aside.
In large skillet, heat olive oil over low heat. Add garlic, cooking about 2 minutes, being careful not to over-cook garlic. Add anchovies to skillet. Increase temperature to medium-high. Add mushrooms and crushed red pepper. Cook approximately 3 minutes or just until mushrooms are tender. Remove from heat.
Chop broccoli into small pieces and add to skillet with garlic, anchovies and mushrooms.
Drain raisins, removing as much excess water as possible, then add to skillet mixture and combine.
Spoon skillet mixture onto pizza crust. Drop spoonfuls of ricotta cheese onto pizza. Sprinkle with Romano cheese.
Bake pizza 10-15 minutes or until crust is golden brown. Drizzle with balsamic vinegar. Serve.
We tossed a few microgreens from the farmer’s market on top.
*something you may not know: sardines are an excellent source of calcium. In fact, just 3 ounces of canned sardines equals 1 serving of a calcium-rich food. Sardines are also part of a group of fatty fish along with salmon, bluefin tuna and herring. Fatty fish are the best sources of omega-3 fatty acids which are essential for good brain health and may help improve memory.
Mushrooms are a good source of riboflavin. Not getting enough riboflavin can affect the facial skin, eyes and GI tract.