{"id":1019,"date":"2012-01-23T13:46:55","date_gmt":"2012-01-23T13:46:55","guid":{"rendered":"http:\/\/www.napervilledentistry.com\/?p=1019"},"modified":"2018-02-26T23:26:44","modified_gmt":"2018-02-26T23:26:44","slug":"celebrate-national-pie-day-january-23-2012-with-a-healthy-whole-wheat-pizza-pie","status":"publish","type":"post","link":"https:\/\/www.napervilledentistry.com\/blog\/celebrate-national-pie-day-january-23-2012-with-a-healthy-whole-wheat-pizza-pie\/","title":{"rendered":"Celebrate National Pie Day, January 23, 2012 with a Healthy Whole Wheat Pizza Pie"},"content":{"rendered":"
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Our friend, Debbie Slutzky of Nutrition and Health Counseling<\/a>, shared this wonderful and Healthy Pie Recipe in Celebration of National Pie Day
\nWhole Wheat Pizza Pie
\nwith Artichokes and Pecorino<\/strong>
\nServes 4
\n\"\"<\/a>When you start with store bought dough, homemade pizza
\ncomes together in minutes. Look for whole-wheat dough in the refrigerator
\nsection of health food stores and some supermarkets. Frozen artichoke hearts
\nare a convenient alternative to steaming fresh artichokes, and they retain much
\nof their nutrients. Counting both leaves and heart, 1 medium artichoke has 60
\ncalories, more than 6g of fiber and 4g of protein. Olives are a good source of
\nOmega 3 fatty acid which is a type of unsaturated fat and is important for
\ncardiovascular and neurological health.<\/p>\n

Ingredients:<\/strong><\/p>\n

4 frozen artichoke hearts, thawed or 1 jar marinated
\nartichoke hearts<\/p>\n

1 TBSP fresh lemon juice<\/p>\n

1 TBSP extra virgin olive oil, plus more for baking sheet<\/p>\n

1 lb whole wheat pizza dough, room temperature (make sure
\nyou leave the dough out of the refrigerator for at least 2 hours before using)<\/p>\n

1 cup ricotta cheese, preferably fresh packed<\/p>\n

2\u00a0plum tomatoes, thinly sliced<\/p>\n

\u00bc cup pitted Kalamata olives, halved<\/p>\n

3 oz pecorino Romano cheese, shaved with a vegetable
\npeeler<\/p>\n

Coarse salt and freshly ground pepper<\/p>\n

\u00bc cup packed fresh basil leaves<\/p>\n

Directions:<\/strong><\/p>\n

    \n
  1. \nThinly slice the artichoke hearts crosswise,
    \nthen place in a small bowl. Add lemon juice (if using frozen artichokes) and
    \ntoss to coat.<\/li>\n
  2. \nPreheat oven to 550?F. Lightly oil a baking
    \nsheet. Stretch dough to a 12×16 oval. Place dough on prepared sheet and brush
    \nwith 1 TBSP olive oil, making sure to coat the edges well. Scatter spoonfuls of
    \nricotta over dough. Top evenly with tomatoes, artichokes, olives and
    \nthree-quarters of the pecorino. Season with \u00be tsp salt (or to taste) and
    \npepper.<\/li>\n
  3. \nBake pizza until crust is browned and toppings
    \nare heated through, 20 to 25 minutes. Remove from oven. Sprinkle with basil and
    \nremaining pecorino, and serve immediately.<\/li>\n<\/ol>\n

    Per serving:\u00a0 579 calories; 9.7g saturated fat; 9.8g
    \nunsaturated fat; 46.9mg cholesterol; 71g carbohydrates; 28.4g protein; 1307mg
    \nsodium; 10.8g fiber<\/p>\n

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    \"\"<\/a>Debbie Slutzky is a Certified Holistic Health Counselor and Founder of Nutrition and Health Counseling.\u00a0She’s a marathon runner, triathlete and mother of twins.\u00a0Her life\u2019s passion is to help people integrate health and nutrition into their everyday lives.<\/p>\n

    She received hertraining from the Institute for Integrative Nutrition in New York City, where\u00a0she was trained in more than one hundred dietary theories and studied a variety of practical lifestyle coaching methods. Drawing on this knowledge, Debbie will help you create a completely personalized \u201croadmap to health\u201d that suits your unique body, lifestyle, preferences, and goals.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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