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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 219.9
  • Total Fat: 9.7 g
  • Cholesterol: 3.3 mg
  • Sodium: 181.6 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 2.7 g
  • Protein: 5.7 g

View full nutritional breakdown of SparkPeople Cookbook SNEAK PEEK: Meg-herita Pizza calories by ingredient
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SparkPeople Cookbook SNEAK PEEK: Meg-herita Pizza

Submitted by: SPCOOKBOOK
SparkPeople Cookbook SNEAK PEEK: Meg-herita Pizza

Introduction

We've bumped up the nutrition--and kept all the flavor--of Pizza Margherita, the traditional Italian pizza with tomato, sliced mozzarella, basil, and olive oil. We've bumped up the nutrition--and kept all the flavor--of Pizza Margherita, the traditional Italian pizza with tomato, sliced mozzarella, basil, and olive oil.
Number of Servings: 8

Ingredients


Directions

Reprinted from The SparkPeople Cookbook: Love Your Food, Lose The Weight by Chef Meg Galvin with Stepfanie Romine. Available now everywhere books are sold!


Instead of white-flour dough, weíre using our dough made partly with quinoa and flaxseeds; tangy, creamy goat cheese instead of mozzarella; grape tomatoes; and a puree of basil and spinach instead of plain basil. The result is a pizza thatís light enough to fit into a well-balanced meal and tasty enough to fulfill the craving for a really great pie.


1. Raise the oven rack to the highest level, then
preheat oven to 400į F. If using a pizza stone,
place it in the oven to preheat.

2. Place the dough on a pizza screen or preheated
stone, spread with the pesto, then scatter the
tomatoes and cheese across the top.

3. Bake until the dough is nicely browned and
crispy, 18 to 20 minutes.

Note: Pizza pans vary in size. We base our recipes
on a 16-inch pan with eight slices per pie.






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Member Ratings For This Recipe


  • Incredible!
    5 of 5 people found this review helpful
    This is a really satisfying pizza - I ate only two slices and felt full. Usually I eat the whole pizza and it doesn't feel enough. I substituted the cheese with non-dairy alternative and added one tablespoon tomato sauce. - 2/3/12

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  • Incredible!
    3 of 3 people found this review helpful
    I am so pleased to see this recipe because I am on a gluten free diet and am looking for some recipes, and I love pizza. Thank you for this and it is delicious also. - 9/7/12

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  • 2 of 2 people found this review helpful
    I have made this from the SPARK Cookbook....it is Really good. Only thing I added was a wee bit of chopped garlic. - 2/17/13

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  • 2 of 2 people found this review helpful
    I tried using cottage cheese as I had no goat cheses- and it was pretty darned good! - 2/17/13

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  • 2 of 3 people found this review helpful
    Good recipe Nutritious, low sodium, good oil, etc. More like this - 9/7/12

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  • Incredible!
    2 of 2 people found this review helpful
    This is incredible........even my fussy husband loved it!!! - 9/7/12

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  • Incredible!
    2 of 2 people found this review helpful
    I was surprised how much I liked the crust! I'd never made pizza dough with quinoa and flaxseeds. I love goat cheese, so using it as a topping for a pizza was a first for me, too! It was absoutely delicious! - 9/7/12

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  • Very Good
    2 of 6 people found this review helpful
    the spinach basil puree sounds great. this looks like a great fast supper-- just need to get the quinoa and make up some dough - 9/20/11

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  • Incredible!
    1 of 1 people found this review helpful
    I have used this recepie from the Spark Cookbook. The crust is a delight since i can't eat wheat. The topping I have played around with. I love pizza and this does the job. - 2/17/13

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  • Incredible!
    1 of 1 people found this review helpful
    What a great combination of tastes! And I love it that is only from healthy ingredients. - 2/17/13

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  • 1 of 1 people found this review helpful
    Delicious and very filling. - 12/8/12

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  • 1 of 1 people found this review helpful
    I am italian and this pizza -diet it very good.bravi.ciao all my friends - 4/24/12

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  • Incredible!
    1 of 3 people found this review helpful
    This pizza sounds so amazing!!!!!!!!!!!! - 9/8/11

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  • Incredible!
    1 of 5 people found this review helpful
    Looking forward to this substitution to flour. Thanks for thinking of gluten free - 9/7/11

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  • I used arugula instead of spinach for the pesto puree. Also used a regular tomato chopped instead of the cherry tomatoes and feta instead of goat. It was a very nice. - 6/29/13

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  • AMAZING!! Tastes like the Margherita pizzas we used to get from the store but BETTER! Fresh, not watery and good for you. 1st time making my own pesto & it was actually very easy! I was short on time didn't have igred. to make dough. Used Boboli 100% Wh Wheat Crust instead and actually lowered cals! - 5/28/13

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  • We eat veggie pizza most of the time. This is great! - 2/25/13

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  • Most excellent pizza! - 2/17/13

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  • Incredible!
    0 of 4 people found this review helpful
    Looks really good. Im going to make it soon. - 2/16/13

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  • turn this into mini appitizers! - 2/6/13

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  • 0 of 1 people found this review helpful
    Yumm. This sounds like a fun recipe to try! - 1/27/13

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  • Incredible!
    0 of 1 people found this review helpful
    amazing - 9/14/12

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  • 0 of 1 people found this review helpful
    Love, Love, Love Pizza Margherita, thank you for this recipe! I can't wait to try it this weekend!! - 9/7/12

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  • Good
    0 of 2 people found this review helpful
    This is a labor-intensive recipe, but a healthy and satisfying one. A compromise is to use frozen bread dough, frozen chopped spinach mixed with pesto. One slice of a 16" pizza for 220 calories may not be very filling, though. Pizza... what's not to love? - 9/7/12

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  • 0 of 1 people found this review helpful
    how is this carb free when the dough calls for 1.5 cups white flour and there are 90 carbs in one cup of white flour?
    - 8/18/12

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