Pizza is among my favorite foods EVER. From childhood, right through to this very day, sometimes I think I would eat pizza 3 meals a day if I could get away with it 🙈🍕Alas, I cannot. At least, I can’t eat pizza three meals a day and keep in line with my health and fitness goals. So, I’ve found some pretty creative means of satisfying my pizza cravings in healthy ways.
Bell peppers are a staple in my house. They’re sweet and crunchy and there’s just about nothing they don’t pair well with. Also, they’re a vitamin C powerhouse in addition to being packed with other antioxidants, and they’re a pretty decent source of fiber, too. In this recipe, we add the traditional margherita toppings to bell pepper pieces to create a delicious spin on pizza that cuts out the grease and fat and yuck and leaves you with just the satisfying flavor combo of cheese and tomato and yum!
What you’ll need
Bell pepper margherita pizzas
Several large bell peppers (what color and how many depends on your preference and how many people you’re serving. We like the color variety so we do green, red, yellow, and orange and 1 pepper generally makes 3 pieces of “pizza”)
Fresh mozzarella pearls
Cherry tomatoes (halved)
Tomato basil sauce (you can make this yourself or use the kind in a jar. I’ve done both, but when I’m in a hurry (most-to-all of the time when my husband and 3 year old behave as though they’re starving 🙄😂) I like Muir Glen Organic Tomato Basil sauce. It’s a pretty solid choice in terms of low sugar and lack of unnecessary additives. Plus, it tastes a lot like the sauce I make when I do it myself! All around win.)
Sautéed lemon-pepper asparagus
1 bunch fresh asparagus
2 (-ish) tablespoons Extra virgin olive oil
Lemon juice and black pepper to taste
What you’ll do with it
Preheat oven to 425. Prepare bell peppers by removing stems and seeds and slicing into (about) 3 pieces per pepper. Lay the pieces flat on a baking sheet and add a spoonful of tomato basil sauce, a few mozzarella pearls and cherry tomato halves, and some fresh torn basil to each piece. That’s it! Put them in the oven for 10 min.
While they’re cooking, in a large pan, heat the 2 tbsp extra virgin olive oil over medium heat, rinse asparagus and chop 1-2 inches off the ends, cover and sautée asparagus for 6 min in olive oil with lemon juice and black pepper to taste. We love the tangy lemon flavor and kick from the pepper so we use lots of lemon juice and more than a sprinkle of pepper.
By now, your bell peppers should be done! Serve and enjoy! 🍅🌿🧀