|Rustic Crust used in this recipe.|
3 ounces Gorgonzola, crumbled
4 ounces cherry tomatoes, cut in half
2 teaspoons extra-virgin olive oil
1/4 cup fresh basil leaves, torn into pieces
As you can see, I didn't fiddle with the cheese in this recipe too much. We are still using the full-on, whole fat version of Gorgonzola. "Why?" you may ask. Well, first of all, I couldn't find a "light" version of it. Normally that may deter me, but not this time. Considering how little is used and the number of servings this recipe makes, I felt this recipe could be an exception for using real cheese. I did add just a tiny bit of shredded Parm to mine, but that is entirely up to you. It doesn't need it, but when given the choice, my family always votes for more cheese.
The major change comes with the crust choice. Instead of using regular refrigerated dough, I went for the quicker and healthier whole wheat version. The pizza crust I found was organic; made with high quality ingredients such as whole wheat and extra-virgin olive oil. Plus, it had some yummy Italian seasonings thrown in too. Let's also not forget the time you save by not having to roll out the dough and cut it with a cookie cutter. That make this recipe a major calorie and a time saver. YES!
If you are going to do pizza, this is the way to go. To find a crust similar to this, I suggest looking in the refrigerated section of the "health nut" aisle (that's what I like to call it) in your grocery store. You should find something equally as fantastic there.
Enjoy your Pizzettes!
NUTRITION FACTS (per serving): 152.75 calories; 3.66g fat; 24.82g carbohydrate; 6.4g protein; 2.2g fiber
**Recipe inspired by Giada De Laurentiis. Original recipe can be found here at foodnetwork.com. Also featured on Oprah and recipegirl.com!