Blog

Welcome to my Food, Fitness & Fiction blog! You can subscribe to my blog via RSS feed. If you’re interested in being a guest blogger or would like me to take a look at your book or product for a possible review/feature on the blog, please email me at elisa@elisazied.com. Enjoy!

Mia's Whole Grain Pizza with Arugula, Eggplant, & Carmelized Onion


This recipe was created by Dr. Janet Bond Brill for her piza-loving daughter, Mia. It makes two 12-inch pizzas. One pound of store-bought whole-wheat pizza dough made with olive oil can be substituted for homemade dough if desired. If King Arthur flour is not available in your area, substitute with 1 cup whole-wheat flour mixed with 1 3/4 cups unbleached all-purpose flour.

Dough:

2 3/4 cups King Arthur white whole wheat flour

2 tablespoons quick-rise yeast

1 teaspoon kosher salt

1 cup warm water (105° – 115°F)

1/4 cup extra-virgin olive oil

1/2 teaspoon honey

In a food processor fitted with the plastic blade blend the flour, yeast, and salt. In a 2-cup measuring cup mix the water, olive oil, and honey. With the food processor running add the water-oil mixture and blend until the flour forms a ball of dough. Process for 1 minute to knead the dough. The dough will be a bit sticky, but if too wet, add up to 1/2 cup more flour. Spray a bowl with nonstick cooking spray. Put the dough into the prepared bowl, cover with plastic wrap and let rise in a warm place until the dough is doubled in size about 1 hour.

Toppings:

1/4 cup plus 2 tablespoons extra-virgin olive oil, divided

2 large onions, thinly sliced

1 1/4 teaspoons kosher salt, divided

1/4 teaspoon freshly ground black pepper

One 8-ounce eggplant, cut into 1-inch cubes

5 ounces (about 4 cups) baby arugula

2 teaspoons cornmeal, divided

2 tablespoons olive oil for brushing the crust, divided

1/4 cup finely shredded Parmigiano-Reggiano

In a large skillet over medium heat, heat 2 tablespoons olive oil. Add the onion, salt, and pepper. Cook, stirring occasionally until golden brown, about 15 minutes. Remove to a bowl. In the same skillet, heat 1 tablespoon olive oil. Add the eggplant and salt and cook stirring for 2 minutes. Cover and cook stirring occasionally for 5 minutes to soften the eggplant. Uncover and cook for 2 to 3 more minutes to remove any excess moisture. Remove to a bowl. In the same skillet heat 1 tablespoon olive oil. Add arugula and cook, tossing the arugula until it is wilted. Remove from the skillet and set aside.

To assemble the pizzas, preheat the oven, and a baking stone if desired, to 425°F.  Punch down the dough and divide into two pieces. Set on a lightly floured surface and cover with a towel to rest for 5 minutes. For each pizza: sprinkle a baking sheet with 1 teaspoon cornmeal. Roll one piece of dough into a 12-inch circle and place on the prepared baking sheet. Brush dough with 1 tablespoon olive oil. Distribute 1/2 cup caramelized onions, 1/2 cup cooked eggplant, and 1/4 cup arugula on the dough. Sprinkle each with 2 tablespoons shredded cheese. Repeat with other piece of dough. Bake the pizzas for about 15 minutes until the crust is lightly browned. Cut each pizza into 8 slices.

Makes 16 slices

NUTRITION IN A BOX

Per slice pizza:

Calories: 164

Fat: 9 g (0 g EPA, 0 g DHA, <1 g ALA)

Saturated Fat: 1 g

Cholesterol: 1 mg

Sodium: 335 mg

Carbohydrate: 18 g

Dietary Fiber: 4 g

Sugars: 1 g

Protein: 4 g

What’s your favorite way to serve pizza?

________________________________________________________________________

Recipe Source: An excerpt from the book Prevent a Second Heart Attack: 8 Foods, 8 Weeks to Reverse Heart Disease by Janet Bond Brill, Ph.D., R.D., LDN; Published by Three Rivers Press; February 2011; $15.00US; 978-0-307-46525-2; Copyright © 2011 Janet Brill, Ph.D. To learn more about this book please visit www.PreventaSecondHeartAttack.com

Print Friendly

About The Author

Elisa Zied is a nationally recognized registered dietitian nutritionist, author, speaker, and spokesperson. A trusted source of food, nutrition, and health information, Elisa has garnered millions of media impressions, lending her expertise and real-world perspective to dozens of TV shows, web sites, news organizations and magazines. She’s the author of four nutrition books and is currently working on her first novel. You can find her previous Food, Fitness & Fiction posts here and connect with her on Twitter, Instagram, Tumblr and Facebook.

Leave a Reply

Your email address will not be published. Required fields are marked