A healthy pizza; is that possible? Oh yes, it is and quite easy to make; try this Green Garden Pizza with Ricotta and Tofu. It is light, because there is no cheese. It is crunchy, because the vegetables are not fully cooked. It is flavorful because of the variety of toppings. Usually the cheese that makes a pizza heavy, this one only has ricotta and tofu.
Oh my, oh my. This pizza is so great and I have to honestly say, I surprised myself, how fast, easy and delicious it is. This recipe is an adaptation from Cooking Light’s Garden Greens Pizza; showing up on their cover. I used different vegetables and omitted the mozzarella cheese.
The pizza bottom is a store-bought round flatbread, thin and crusty and quick to bake. This flatbread is pre-baked, so you only need to pop it in the oven (with toppings) for a 7-5 minutes and the pizza is done.
The white ‘sauce’ is a mix of ricotta and milk, salt and pepper. I used skim milk ricotta and low fat milk, the full cream versions don’t add to the flavor, just to the calories. The vegetables I used are asparagus, English cucumber, spring onions and parsley. I also divided 4 ounces of tofu on the top of the pizza. Blanch the asparagus for a few minutes and cool them to keep them green. The rest goes on the pizza raw, including the tofu. Then bake the Green Garden Pizza with Ricotta and Tofu for just 7-8 minutes and you have a delicious meal.
Green Garden Pizza with Ricotta and Tofu
- 1 round flatbread approx. 10 inches
- 2/3 cup ricotta
- 2 tablespoons milk
- 1 cup green asparagus
- 3 spring onion
- 1/4 cucumber
- salt and pepper
- 4 ounces tofu
- Heat the oven to 425 degrees F. Place the flatbread on a baking sheet.
- Mix ricotta and milk and season with salt and pepper.
- Clean and cut the asparagus and fill 1 cup; give preference to the top parts. Use the rest for another recipe.
- Clean and cut the spring onions in small pieces and wash them.
- Slice the cucumber paper since; use a mandoline.
- Chop the parsley and cut the tofu in small dice.
- Build the pizza. Spread the ricotta over the bottom, leaving approx. 1/2-inch border.
- Divide each vegetable over the ricotta, and do the same with the tofu.
- Sprinkle with salt and pepper and top with parsley.
- Slide baking sheet in the oven and bake for 7-8 minutes.