I beat the New York Times! I swear.
As you may know, I have experienced some technical difficulties the past few weeks and thus have not blogged my latest belly victims. But I am SO MAD that I didn’t post this dish immediately- because two days after I baked and devoured it, the New York Times posted an eerily similar recipe, concept and article.
Which leads me to believe one of two things happened:
1. I am smarter that the most famous newspaper in the world and thought of something before they did.
or
2. They are spying on me and stealing my meal ideas.
Truthfully, option #1 looks like the winner. Which is sad because I guess no one from the Times is stalking me, but happy because I might be a brilliant trendsetter!
So without further ado dear friends and readers, I present to you, a post titled:
Healthy Pizza. Not to be confused with “Healthier Pizza”, that silly NYT article, posted on May 25, 2009.
You will need:
Flatbreads
Tomato / pizza sauce
Any mozzarella cheese (I use smoked buffalo mozzarella)
Basil
Any topping under the sun: cherry tomato, onion, mushroom, eggplant, broccoli- you get the drift.
I was originally inspired by this pizza when I came across Kontos’ Multi-grain flatbreads, and thought they would make an awesome pizza crust since they are personal sized and healthy.
We all need more whole grains in our diet. Even if they are covered in cheese.
Spoon canned or homemade sauce over the flatbread.
Smoked buffalo mozzarella is my cheese of choice. [Shout out to L'asso Affumicato Pizza- my fave A.O.C. pizza]
I added fresh basil, sliced onion, cherry tomato, and salt n pepa
Bake at 350 for 20 minutes and you have a quick, healthy, hearty pizza of your very own.
yumyumyumyumyum
yumyumyumyumyum
yumyumyumyumyum
June 10th, 2009 at 11:18 pm
Thanks for the useful info. It’s so interesting. I love your blog!
June 11th, 2009 at 7:11 pm
You’re new blog theme is looking stuns.
June 17th, 2009 at 6:25 pm
You told me about that pizza the night you made it! I vouch for your beating the Times! Pizza lookeh goooood. Is that mozz regular or affumicato?? Also, what are your thoughts on basil trees vs. buying basil every time in a bag?
June 17th, 2009 at 6:27 pm
I need to read more carefully. Obviously affumicato
|)
June 17th, 2009 at 6:39 pm
Dreyss-
Of course it is affumicato…
In response to your question: If you are a basil-head like me, growing basil would be a great option Make sure the plant gets lots of light. Put in front of a window, of course. Make sure that when you pick your basil for the eating, you leave enough on the plant so it can survive!
And remember, freezing or drying out herbs is a great way to keep them around in the kitchen.
Thanks for reading!