4. Winter Veggie Pita Pizza
Yes, you can make a healthy pizza! If you’re not on a gluten-free diet then this may be a good choice for a healthy mid-week dinner with salad or a light lunch. As with all pizzas, the toppings are entirely your choice but check out this recipe for inspiration.
Ingredients (serves 4):
4 whole-wheat pita breads
2 tsp extra-virgin olive oil
1 cup butternut squash, cubed
1 cup Brussels sprouts, quartered
½ cup sliced red onion
½ cup part-skim ricotta cheese
2 Tbsp pecans, chopped
1 Tbsp fresh sage, chopped
8 tsp grated Parmesan cheese
Pinch of cinnamon
Method:
Preheat oven to 425ºF. Pour the oil into a medium bowl and toss the butternut squash and Brussels sprouts through the oil, sprinkle with the cinnamon and then place on a baking sheet and bake in the oven for 20 minutes, turning halfway through. Once the vegetables have cooked, spread each of the pita breads with the ricotta cheese and then arrange along with the other ingredients evenly around the pita breads, sprinkling a couple of teaspoons of Parmesan cheese on each one when finished. Bake in the oven, directly on the rack, for five to seven minutes until the cheese has melted and the pita breads are crispy.
Source: American Institute for Cancer Research
Learn more about the four different mesothelioma cells here.
