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'Skinny' pizza offers fewer calories for nostalgic favorite

Columnist Sherrel Jones offers a healthy homemade take on pizza
BY SHERREL JONES Published: October 9, 2013
/articleid/3891492/1/pictures/2234602">Photo - A tortilla provides the crust for Sherrel's veggie topped skinny pizza. Photo by Sherrel Jones
A tortilla provides the crust for Sherrel's veggie topped skinny pizza. Photo by Sherrel Jones

Optional ingredients include chopped or sliced onions, asparagus, broccoli, lean ground beef or sausage (browned), cooked bacon (Canadian or turkey), thinly sliced zucchini, yellow squash, mushrooms, olives, artichokes (canned and drained) and sliced sweet peppers.

Assembly is easy. Coat tortilla and pan with the olive oil. Sprinkle a little cornmeal or grits underneath the tortilla. Spread tortilla with tomatoes or sauce and a little pesto if you have it. Top with your selection of optional ingredients. Sprinkle with cheese and herbs.

Bake on a lightly oiled or parchment-fitted cookie sheet for 8 to 10 minutes in a 350-degree oven.

When I have fresh basil, I slice up some leaves and distribute them over the top of the hot pizza, resulting in great aroma as that steam wafts up through the basil. Arugula is another way to jazz up the hot pizza as the leaves wilt over the top.

Slice with a rotary pizza cutter for a note of authenticity. The wedges make it seem more like the real deal. Try a Southwestern version using salsa, Jack cheese, peppers, chopped green onions and cilantro.

This Skinny Pizza can be a quick lunch or dinner, and it is about as close as we can get to real pizza. Enjoy plenty of salad along with that pizza, go light on the dressing and add some good company.


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