Loaded Baked Potato Pizza

This recipe is really good. It is from page 42 of the October 2012 issue of Clean Eating magazine. This can be easily made vegetarian by omitting the ham. It makes 6.

 

 

 

 

 

 

Loaded Baked Potato Pizza

1 Yukon gold potato, peeled and chopped
1/2 cup nonfat plain Greek yogurt, divided
2 pinches salt, divided
olive oil cooking spray
3 tablespoons stone-ground whole-grain cornmeal
3 tablespoons whole-wheat flour
1 (16 ounce) ball whole-wheat pizza dough (Clean Eating’s site has a good recipe)
1 cup broccoli florets
1  (15 ounce) can vegetarian chili (we used Amy’s Organic Medium Chili with Vegetables)
2 ounces deli-sliced ham
1 cup shredded low-fat cheddar cheese
2 green onions, thinly sliced

Preheat over to 450F. In a small pot, add potato and cover with cold water by 1 inch. Boil for 8 minutes until fork-tender. Remove pot from heat; drain and return potato to pot. Mash until smooth; stir in 1/4 cup yogurt and 1 pinch salt. Set aside.

Lightly mist an 11 x 16 inch parchment-lined baking sheet with cooking spray and dust with cornmeal. Lightly dust work surface with flour. Using a rolling pin or your hands, roll and stretch dough just slightly larger than sheet. Transfer dough to sheet. Prick dough all over with fork and bake for 8 minutes until surface is just crispy and very light golden brown.

Meanwhile, bring a small pot of water to a boil. Add remaining pinch salt and blanch broccoli for 1 minutes, until softened. Refresh under ice water, drain and cool.

Spread chili evenly over dough. Dollop mashed potato over top in 2 tbsp mounds. Top with ham, broccoli, then cheese. Bake for 12 minutes, until hot throughout and crust is golden brown. Cut into 12 squares and dollop each with 1 tsp yogurt. Top with green onions.

Per serving – Calories: 342, Total Fat: 6g, Sat. Fat: 1g, Carb: 54g, Fiber: 8g, Protein: 18g

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