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Today’s guest post is by one of my favorite healthy food bloggers, Cara Lyons. Cara is a food blogger and recipe developer whose work appears on her blog, Cara’s Cravings. Cara is a food-lover who has maintained a 75lb weight loss for over five years, and her recipes reflect her belief that healthy food should be interesting and delicious, and never bland or boring. Her original work has also appeared in Clean Eating Magazine. You can find Cara on twitter and facebook, where she shares links to her newest healthy creations! Read on to check out her recipe for Summer Peach and Heirloom Tomato Pizza!
When it comes to maintaining a healthy lifestyle, do you find yourself struggling to avoid all of the foods you can’t have? Instead, have you ever thought about all the delicious foods you can enjoy?
If we all took just a few moments to think about beautiful fruits and vegetables in season, hearty whole grains, and ethnic flavors and spices, I promise we’d come up with a much longer list of foods that are taste good and are good for us, than foods that are not.
When coming up with recipes to satisfy my taste buds and tummy, and to fuel my active life, I like to look around – at the farmers market, the supermarket, or the nearest restaurant – to see what sounds good and how I can combine wholesome ingredients to make something delicious and inspired at home.
This pizza, featuring irresistible heirloom tomatoes and local peaches from my farmers market, is an example of just that. It sits on top of a chewy, yet crisp, 100% whole wheat crust that comes together much more easily than you might imagine, and it’s finished with tangy blue cheese and balsamic vinegar to contrast with the sweet tomatoes and peaches.
It might sound a little different, but that’s what makes it special. It’s the perfect way to kick off an end-of-summer weekend, or draw it closed on a warm Sunday evening. Either way, it won’t break the calorie bank. While you’re shopping, fill your basket with whatever other produce catches your eye, and serve this pizza with a big chopped salad to really make the most of summer’s bounty.
Summer Peach and Heirloom Tomato Pizza
Recipe by Cara Lyons
½ recipe whole wheat pizza dough (recipe follows) or 1lb store-bought whole wheat pizza dough
3 medium assorted heirloom or other farm-fresh tomatoes, thinly sliced
2 medium peaches, halved, pitted, and thinly sliced
3 oz blue cheese, crumbled
¾ cup balsamic vinegar
¼ cup slivered fresh basil
Preheat oven to 450ºF.
Place a sheet of parchment paper on your work surface. Lightly dust a rolling pin with whole wheat flour, and roll the dough into a 12” circle on top of the parchment paper. Transfer to a pizza pan or baking sheet.
Scatter the sliced tomatoes and peaches evenly over the pizza dough. Top with the crumbled blue cheese.
Place in the oven and bake for 10-12 minutes, until crust is lightly browned and crisp and toppings are bubbling.
Meanwhile, heat the balsamic vinegar in a small saucepan over medium-high heat for 5-7 minutes, until reduced to a syrup.
Drizzle the balsamic reduction over the pizza and top with the fresh basil. Slice into 8 pieces and serve.
Servings Per Recipe: 4
Serving Size: 2 slices
Total Fat: 10.6 g
Saturated Fat: 4.5 g
Polyunsaturated Fat: 0.6 g
Monounsaturated Fat: 4.2 g
Cholesterol: 15.9 mg
Sodium: 597.9 mg
Potassium: 514.4 mg
Total Carbohydrate: 40.1 g
Dietary Fiber: 6.8 g
Sugars: 11.4 g
Protein: 11.9 g
Whole Wheat Pizza Dough
via Clean Eating Magazine
1 tbsp raw honey
1 cup less 1 1/2 tbsp lukewarm water (105° F to 110° F), divided
1 pkg active dry yeast (1/4 oz or 2 1/2 tsp)
2 1/2 cups whole-wheat flour, divided
4 tsp vital wheat gluten
1 tsp sea salt
3 tbsp olive oil, divided
In a large bowl, whisk together honey and 1/3 cup water. Mix in the yeast and allow to proof, undisturbed (do not stir or move bowl), for 10 minutes or until yeast is foamy.
While yeast is proofing, mix together 2 cups flour, wheat gluten and salt in another large bowl.
Once yeast is foamy, add remaining water and 2 tbsp oil to yeast mixture. Pour in the flour mixture and gently fold in with a bowl scraper or spatula until just combined. Mixture will form a very wet ball. Coat the bottom of another large bowl with remaining oil (ensure that bowl is large enough so that, when doubled in size, the dough will not reach the top). Transfer dough to bowl, rolling ball a bit to coat with oil. Cover bowl with a dishtowel and set aside in a warm place to rise for 1 hour. Dough will be very soft and sticky.
Lightly dust counter with about 1/4 cup flour. Transfer dough to floured surface and roll lightly in flour as needed. Gently knead dough, using remaining flour as needed, for about 1 minute. Form dough into a ball and place back into bowl. Cover bowl again tightly with plastic wrap and set aside at room temperature to rise for 30 minutes.
Transfer dough back to floured surface, adding more flour to prevent dough from sticking, if needed, and cut dough in half to form 2 balls. Lightly knead each for about 30 seconds and reform into balls. Dough is now ready to be formed into crust or wrapped for future use. To store, wrap each dough ball individually in plastic wrap. Dough can be kept refrigerated for 24 hours or frozen for up to 1 month.
Note: If using the dough from refrigerator, set on the counter for about 20 minutes before rolling out, to let it come to room temperature. If using dough from the freezer, defrost in refrigerator overnight, then allow to come to room temperature before rolling out.
Try out Cara’s recipe and let us know what you think!
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