If you're looking for a healthy pizza that won't leave you feeling sick, this was an excellent alternative that I found! Even my daycare kids will eat this.
This was found in The Biggest Loser: 30-Day Jump Start book on page 125.
PESTO PIZZETTAS
1 tube (24 oz) precooked, ready-to-heat polenta (see note), cut into 12 1/2" slices (For some reason I always end up w/more than 12 slices!)
1/4 cup low-fat marinara sauce
2 tbsp bottled pesto (or you can make your own-I use Tastefully Simple's)
1/4 roasted red bell pepper, cut into thin strips
4 artichoke hearts, thinly sliced
3/4 cup shredded low-fat or reduced-fat mozzarella or Italian cheese blend
Fresh basil or thyme
Preheat oven to 400-degrees-F.
Spray the polenta slices lightly w/olive oil cooking spray & place them on a baking sheet. Bake the polenta for 8 mins. While it's baking, place all toppings in small bowls for quick & easy assembly (optional). Turn the polenta slices over & bake for 8 mins longer. Remove the polenta from the oven & turn on the broiler.
Top each baked polenta round w/1 tsp of marinara sauce. Add 1/2 tsp of pesto, a strip of roasted bell pepper, artichoke slices, & 1 tbsp of cheese.
Broil the pizzettas for about 3 mins, or just until the cheese is melted, bubbly, and light golden. Remove the pizzettas from the oven & top them w/ the fresh herbs. Serve immediately. Leftovers reheat well the next day!
NOTES: Precooked polenta is usually found refrigerated in the produce department, or near the dried polenta in the pasta aisle.
Makes 12 servings
Per serving: 80 cal, 4g protein, 10g carbs (1g sugars), 2g fat (1g saturated fat), 5mg cholesterol, 1g fiber, 68mg sodium
