Broccoli, Cheese and Kalamata Olive Pizza

March 27, 2009


Your kitchen can be like a medicine cabinet if you cook right. In his book, ChefMD's Big Book of Culinary medicine, Dr. John La Puma says that 70 percent of all heart disease, stroke, diabetes, memory loss and premature wrinkling, and 80 percent of all cancers are preventable. Here's one of his healthy recipes:

Broccoli, Cheese, and Kalamata Olive Pizza
Conditions: Hair, Skin and Nails, Breast Cancer
Preparation time:  20 minutes
Cooking time:  10 minutes
Yield:  4 servings (2 slices each)
328 calories per serving, 27% from fat


Preheat the oven to 450 degrees F.  Heat a large nonstick skillet over medium-high heat until hot; coat with cooking spray. 

Add the broccoli, peppers, and onion; stir-fry 3 to 4 minutes or until the broccoli is crisp-tender and the peppers and onion are soft.  Season to taste with salt and pepper; if desired.

Spread the tomato paste thinly over the pizza crust.  Arrange the sliced tomatoes over the crust; top with broccoli mixture, olives, and strands of string cheese. 

Bake the pizza directly on the oven rack for about 10 minutes or until the crust is golden brown. 

Transfer to a cutting board; top with the Parmigiano-Reggiano cheese and basil.  Cut into eight wedges.

Organic pizza sauce may replace the tomato paste.  Part-skim cheddar string cheese may replace the part-skim mozzarella cheese.

Baking the pizza directly on the oven rack produces a crispier crust.  Use a large flat cookie sheet or a pizza peel to slide the pizza in and out of the oven.