- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 224.6
- Total Fat: 9.4 g
- Cholesterol: 0.9 mg
- Sodium: 641.3 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 2.7 g
- Protein: 9.5 g
Healthy Arabic Pizza (or stuffed squash)Submitted by: NGSMART1
IntroductionThis was inspired by a classic Arabic recipe. I made my own healthy modifications. This was inspired by a classic Arabic recipe. I made my own healthy modifications.
Pizza dough or other bread base
(I usually buy the whole wheat Trader Joe's refrigerated pizza dough)
1 chopped onion
1 package Soy crumbles
(buy any that substitute for ground beef)
Nonfat or Lowfat Feta cheese crumbles
1 chopped tomato
1/4-1/3 cup pine nuts
1/2-1 tsp cinnamon
1/2-1 tsp allspice
salt and pepper to taste
1 tsp sugar (optional)
1 tbsp lemon juice
chopped fresh mint for garnish (a few leaves are enough for one pizza)
1 tbsp olive oil
Prepare the bread base or pizza dough for the topping.
To make the topping, saute the chopped onion in a non-stick pan over medium heat in a little bit of olive oil (or use cooking spray) until slightly soft. Add the soy crumbles and tomato and saute for a few minutes. Meanwhile, brown the pine nuts in a non-stick pan. There is no need to use oil but watch this carefully as it is easy to burn them. Add the pine nuts into the onion, tomato and soy mixture along with the spices. Do the spices to taste. Saute the mixture for a couple of minutes until the flavors are well-blended. If you like, you can add a little bit of sugar. This adds more of an exotic flavor to the mixture. Add lemon juice to keep mix a bit moist (you can also add a little water here if it is dry).
Spread rolled out dough with olive oil. Sprinkle the soy mixture liberally over the pizza dough along with the feta cheese. Garnish with the chopped mint. Bake pizza according to directions (if you are starting with raw pizza dough). If bread base is already cooked, cook in the oven for 10-12 minutes or you can broil toppings as well.
Makes 8 servings.
For a delicious alternative to the pizza, make the topping as described above and use to stuff acorn squash (or any other winter squash you like). To prepare squash, cut in half and scoop out the seeds. Lightly butter or oil the inside and fill with the topping. Make sure to add a little extra water or stock to keep stuffing moist as the squash bakes. Bake at 350 for 45 minutes to an hour depending on the size of the squash.
Number of Servings: 8
Recipe submitted by SparkPeople user NGSMART1.