Pizza has to be one of my favorite meals EVER.
As a child, I loved making my own mini-pizzas at home, using English muffins as the crust, adding my favorite toppings, then broiling it in the oven until the cheese was bubbly.
I was under the impression that pizza was a perfectly healthy meal, because that’s what we were taught in school–> according to the old food pyramid, I remember my 2nd grade teacher telling us that pepperoni pizza was a well-rounded meal, covering a serving of bread, vegetables (from the tomato sauce), meat and dairy. And apparently, pizza still counts as a vegetable in our school systems.
Too bad our school system doesn’t serve the type of pizza I enjoyed tonight, which was reminiscent of my childhood English muffin pizzas, but with a much heftier nutritional punch!
Thanks to Rande, I tried using eggplant slices as the pizza crust–> which are amazingly “bread-like” when roasted.
I’ve always been a little intimidated of eggplant. The few times I’ve tried preparing it at home, it’s turned out bitter or slimy. But this time, it was a success!
I roasted the slices for 20 minutes at 350F, but started watching them after 15 minutes, because some slices were smaller than others.
I added my favorite marinara sauce, then popped them back in the oven for another 5 minutes to heat it up and remove a bit of the moisture.
I used slices of raw goat cheddar, then placed my mini-pizzas under the broiler for 2-3 minutes, until the cheese was hot and bubbly.
I love how simple these pizzas were to prepare (even easier than making the grain-free pizza crust), and how they tasted totally decadent, even with a veggie base!
Reader Feedback: Did you learn about the food pyramid like I did? Was pizza considered a “healthy” food to you growing up?