We were excited to learn about the Cooking Light Virtual Supper Club bloggers from our new friend at The Whistlestop Cafe blog, as their February theme is all about RED -in honor of Heart Health month. Learning of their Blog Hop, we just had to “tag” along…since I am new to the blog Linky world, looks like the post went on the site twice….SORRY…learning curve..ouch!
In trying to decide what in the world we could cook that would involve RED food, we poured a glass of RED wine, and thought about it…Since February is Heart Health Month, it is the perfect time to think about your Ticker and cook in its’ honor. MyRecipes.com has an entire MONTH of Heart Healthy Recipes on their website, and it is under the “Healthy” tab on their site.
Browsing the ‘fridge, pantry, and cookbooks, the surprise ingredient that clinched our decision was (OF ALL THINGS) packaged pizza crusts…perfect holder for those cherry tomatoes in need of a place to reside.
So, in honor of the Blog Hop, and Heart Health Month, and RED, we made the simplest of pizza. It is indeedy a Cooking Light recipe, and is covered with RED tomatoes.
For a quick last minute Heart Healthy dinner, consider this with a green salad instead of ordering from those Your Know Who pizza delivery places. Remember: YOU control the toppings…that’s a good thing!
Garden Tomato and Basil Pesto Pizza
1 (12-oz) prebaked pizza crust (we had a 3 pack of small whole wheat crusts)
2 tbls commercial pesto (We used pesto from last summer’s harvest, as we had some in the freezer)
1 c. (4 oz) thinly sliced fresh mozzarella cheese (We used pre-shredded, since it was on hand)
2 c. chopped tomato (about 2 large) or (quartered cherry tomatoes, as we had them, too!)
1/4 teaspoon crushed red pepper
1/4 cup thinly sliced fresh basil
Preheat oven to 450°.
Spray crust with cooking spray. (We didn’t as it was already a little coated in the package)
Place crust on a baking sheet; bake at 450° for 10 minutes. Spread pesto evenly over crust, leaving a 1/2-inch border.
Top with mozzarella cheese slices and tomato; sprinkle with pepper. Bake at 450° for 5 minutes or until cheese melts and crust is golden.
Sprinkle with basil.
Cooking Light, AUGUST 2005