Our friend, Debbie Slutzky of Nutrition and Health Counseling, shared this wonderful and Healthy Pie Recipe in Celebration of National Pie Day
Whole Wheat Pizza Pie
with Artichokes and Pecorino
Serves 4
When you start with store bought dough, homemade pizza
comes together in minutes. Look for whole-wheat dough in the refrigerator
section of health food stores and some supermarkets. Frozen artichoke hearts
are a convenient alternative to steaming fresh artichokes, and they retain much
of their nutrients. Counting both leaves and heart, 1 medium artichoke has 60
calories, more than 6g of fiber and 4g of protein. Olives are a good source of
Omega 3 fatty acid which is a type of unsaturated fat and is important for
cardiovascular and neurological health.

Ingredients:

4 frozen artichoke hearts, thawed or 1 jar marinated
artichoke hearts

1 TBSP fresh lemon juice

1 TBSP extra virgin olive oil, plus more for baking sheet

1 lb whole wheat pizza dough, room temperature (make sure
you leave the dough out of the refrigerator for at least 2 hours before using)

1 cup ricotta cheese, preferably fresh packed

2 plum tomatoes, thinly sliced

¼ cup pitted Kalamata olives, halved

3 oz pecorino Romano cheese, shaved with a vegetable
peeler

Coarse salt and freshly ground pepper

¼ cup packed fresh basil leaves

Directions:

1. Thinly slice the artichoke hearts crosswise,
   then place in a small bowl. Add lemon juice (if using frozen artichokes) and
   toss to coat.
2. Preheat oven to 550?F. Lightly oil a baking
   sheet. Stretch dough to a 12×16 oval. Place dough on prepared sheet and brush
   with 1 TBSP olive oil, making sure to coat the edges well. Scatter spoonfuls of
   ricotta over dough. Top evenly with tomatoes, artichokes, olives and
   three-quarters of the pecorino. Season with ¾ tsp salt (or to taste) and
   pepper.
3. Bake pizza until crust is browned and toppings
   are heated through, 20 to 25 minutes. Remove from oven. Sprinkle with basil and
   remaining pecorino, and serve immediately.

Per serving:  579 calories; 9.7g saturated fat; 9.8g
unsaturated fat; 46.9mg cholesterol; 71g carbohydrates; 28.4g protein; 1307mg
sodium; 10.8g fiber

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