Do you find yourself not having enough time, money, or patience to cook? Do you find yourself eating out a lot because it’s fast but feeling guilty because it’s unhealthy and expensive? Are words like “grilling”, “sautéing”, and “marinating” not in your vocabulary? Well welcome new healthy chefs! Every week, I will be sharing with you some of my healthy favorite, fast, and wallet friendly recipes so you collegiates can finally say farewell to those fast food cravings!
This week: Pesto Pizza ECT (Estimated Cooking Time): 20 – 30 minutes
- 1 12″ Boboli® Wheat Pizza Crust
- 1 jar of pesto, 2.82 ounces
- 1 ½ – shredded mozzarella cheese
- 1 yellow pepper
- 1 jalapeno
- 1 tomato
- 1 pinch oregano
Preheat the oven to 450?F and start by spreading a thin layer of pesto over the wheat crust leaving about an inch around the edges for the pizza crust. Next, sprinkle the mozzarella cheese over the pizza so it covers the pesto. Cut up the yellow pepper, jalapeno, and tomato and place them all over the pizza on top of the cheese. Sprinkle oregano over the top for extra flavor. Put the pizza in the oven for 8-10 minutes or until the crust is hard. Let it cool for about a minute and enjoy! This colorful and healthy treat will fill you up and have you looking forward to leftovers the next day!
Helpful tip: Make sure to wash your hands thoroughly after you cut up jalapenos. Not only do they spice up the meal, but the chemical in them called capsaicin are known to spice up your fingertips as well. Stay away from touching your face and eyes until you’re sure your hands are clean as a whistle!