Tuesday, September 4, 2007

A New Twist on a Hawaiian Pizza

I just recently had a baby and I don’t think anyone told me how difficult it would be to lose all of the baby weight. It’s been 8 months. I guess I had this fantasy that it would just melt away… boy was I wrong…

So hubby and I decided to change our ways and lead a more healthy lifestyle. If not for ourselves but for our child, who will look to us as she grows. As I was sitting at our local bookstore looking for some inspiration, I came across Jorge Cruise’s 3-hour diet cookbook. The recipes all looked so easy to make… An added bonus when you have a little one at your side. Bought the book, came home and tried his recipes… Wow is all I can say … This is the first time I’ve found a cookbook with balanced meals that closely mirrors the Canada Food Guide and that taste Great!!

Here’s my take on the Pineapple Ricotta Pizza recipe from Jorge’s book (page 122).

Helena’s Hawaiian Pizza


2 Greek-style thin pitas
¾ cup skim-milk ricotta cheese
3 pineapple rings (drained if canned)
2 slices of prosciutto (Italian cured ham)
1 roasted pepper
½ cup of shredded part-skim mozzarella cheese
2 cups of mixed salad greens
2 tbsp fat-free raspberry salad dressing


Preheat the oven to 350 F. Line a baking sheet with aluminum foil.

Place the pitas on the baking sheet and top with the ricotta, pineapple, prosciutto, roasted pepper and mozzarella cheese. Sprinkle the top with some Italian seasoning.

Bake until the cheese melts and the pitas are crisp. (approximately 15 minutes)

Meanwhile, toss the salad greens with the dressing in a large bowl and divide among the two plates.

Serve each person one pizza and one salad.


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