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All photos in Eileen’sOG  kitchen by Paul Goldfinger

Boboli Vegetarian Pizza

By Eileen Goldfinger, Food Editor @Blogfinger

1 10 inch Boboli thin crust pizza or 2 Indian naan breads

1 8 ounce package fat free mozzarella cheese, shredded

1 cup marinara tomato sauce

¼ jalapeno pepper, thinly sliced, seeds removed

4 artichokes hearts, quartered (canned)

4 asparagus, peeled and cut on the diagonal in ½ inch pieces

½ teaspoon garlic powder

¼ teaspoon red pepper flakes

½ teaspoon dry oregano

freshly ground black pepper to taste

6 cremini mushrooms, thinly sliced

2 tablespoons extra virgin olive oil

¼ cup Parmigiano Reggiano cheese (grated)—optional

Pre heat the oven to 450 degrees.

Line the lower rack with tin foil to protect oven from drips.

Place a second rack in the middle of the oven. Use this rack to cook the pizza.

Spread the tomato sauce on the Boboli crust (or naan bread) with the back of a spoon so that it covers the entire crust.  Layer the mozzarella cheese on top of the sauce.  Arrange the vegetables on the cheese. You can substitute any low fat toppings that you like such as soy pepperoni, onions, bell peppers, mushrooms, broccoli, tuna or anchovies.  Sprinkle the seasonings including the Parmigiano on top. Drizzle olive oil over the pizza.

Place the pizza in the oven.

Cook for 10 minutes.

Serves 2

DEAN MARTIN:

This recipe is adapted from “Prevention Does Work: A Guide to a Healthy Heart”  (2011 4th edition , page 75 )  by Paul Goldfinger, MD, FACC and Eileen Goldfinger, BA.

In this book, Eileen has created 34 original heart-healthy recipes which have been designed to be both delicious and easy to prepare. The book provides patient information about all aspects of prevention, with an emphasis on nutrition.

It can be obtained in paperback or hardcover at IUniverse.com or Amazon.com.