Happy Food Day Y'all! October 24th was the official Food Day , which is "a nationwide celebration and movement for healthy, affordable and sustainable food."
As a dietitian, it is something I recognize as extremely important and support. Many dietetic associations throughout the state of South Carolina held food demonstrations, handed out recipes and were broadcast on the local news to celebrate this important day. Locally, the Piedmont Dietetic Association worked with Clemson University to hand out easy and healthy recipes for college students to prepare in their own dorms or apartments.
|Source: Palmetto Olive Oil|
We shared the recipe with you all below.
|Veggie Mediterranean Pizza|
Veggie Mediterranean Pizza
Yield: 8 slices
1 Trader Joe's Whole Wheat Pizza Crust
2-3 Tablespoons Tuscan Herb EVOO (or any extra virgin olive oil)
1/4 cup part skim mozzarella cheese
3 oz Fat Free Feta cheese
1 Zucchini, cubed
1/4 cup grape tomatoes, halved
1 red pepper, sliced
1/2 red onion, sliced thin into half moons
1 banana pepper, sliced thin
Dried Dill Weed
1. Preheat oven to 425 degrees
2. Spray a 16" non-stick pizza pan with Pam spray
3. Place the pizza dough on the pan. Using your finger tips, spread the pizza dough out into a circle on the pan starting from the center.
4. Using a pastry brush, brush the EVOO over the pizza dough starting from the outside and working your way to the center.
5. Sprinkle the low fat mozzarella over the pizza dough, followed by the fat free feta cheese.
6. Add zucchini, grape tomatoes, red pepper, red onion and banana pepper to pizza and spread evenly.
7. Sprinkle dried dill weed and fresh cilantro over pizza.
8. Bake at 425 for 20 minutes or until cheese is brown and bubbling.
9. Serve with your favorite greek salad and enjoy!
Insider tip: We dipped the crust into some garlic hummus for some extra flavor, it was excellent!
Nutrition Facts in 1 slice: 222 calories, 2 grams saturated fat, 27 grams carbohydrate, 2 grams fiber