The secret ingredient in this protein-packed pizza: cottage cheese, a creamy alternative to mozzarella.
Build your pie on this whole-wheat grilled pizza dough for a deliciously healthy dish.
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Ingredients
-
whole-wheat pizza dough, at room temp for 1 hr. if refrigerated
- 3/4 c.
whole-milk cottage cheese
- 1 oz.
Parmesan, finely grated (2/3 cup), plus more for sprinkling
- 1/4 c.
basil leaves, chopped, plus more for sprinkling
- 1 tsp.
lemon zest, plus 1 Tbsp lemon juice
- 3
medium heirloom tomatoes, sliced
- 1/2 c.
cherry tomatoes
- 1 Tbsp.
olive oil
- 1/2 tsp.
honey
-
Kosher salt and pepper
- 1
small shallot, chopped
- 4 c.
cups baby arugula
-
- Step 1Prepare and grill pizza dough (per these directions); transfer to cutting board.
- Step 2In food processor, puree cottage cheese until smooth, then pulse in Parmesan. Transfer to bowl and fold in basil and lemon zest. Spread cheese mixture onto pizza crust and top with tomatoes.
- Step 3In large bowl, whisk together oil, lemon juice, honey, 1/4 tsp salt, and 1/8 tsp pepper to dissolve; stir in shallot. Add arugula and toss to coat. Top tomatoes with arugula salad and sprinkle with additional Parmesan, if desired.
About 468 cal, 21 g fat (4.5 g sat), 10 mg chol, 842 mg sodium, 49 g carb, 9 g fiber, 9 g sugar (3.5 g added sugar), 19 g pro
Why trust Women’s Health? The team of food experts in the WH kitchen develop, tweak, then cross-test each recipe (that means that every recipe is made—and tasted—at least twice!) before it’s ready for your kitchen.
Joy (she/her) is an assistant food editor in the Good Housekeeping Test Kitchen, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).
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