The secret to a power pie is loading it with produce.
“Veggies help balance your blood sugar and keep you fuller for longer,” says says Marissa Meshulam, RD. Incorporating at least one leafy green into your ’za provides more winning nutrients like bone-building vitamin K, says Keri Glassman, RD. So pile them on!
Use this whole-wheat grilled pizza dough recipe as your base for sheer perfection.
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- Yields:
- 1 – 4 serving(s)
- Cal/Serv:
- 462
- 1
lemon, halved
- 1/2
small red chile, thinly sliced into rings
- 1
small bunch Swiss chard (7 oz)
- 1 tbsp.
olive oil, divided, plus more for greasing and drizzling
-
Kosher salt and pepper
- 1
small zucchini, halved lengthwise
- 1
small yellow summer squash, halved lengthwise
-
whole-wheat pizza dough, at room temp for 1 hr. if refrigerated
- 3 oz.
Fontina cheese, grated
- 1/4 c.
mint leaves, torn
Directions
-
- Step 1Heat grill to medium-high. Grill lemon, cut sides down, until charred, 1 to 2 min. Squeeze 2 Tbsp juice into large bowl and toss with chile and a pinch of salt.
- Step 2In second large bowl, toss Swiss chard with 1/2 Tbsp oil and a pinch each of salt and pepper. Grill chard, turning, until lightly charred, 1 to 2 min. Transfer to cutting board and chop into bite-size pieces; return to bowl. Brush zucchini and squash with remaining 1/2 Tbsp oil and season with a pinch each of salt and pepper. Grill, cut sides down, covered, until char marks appear, 3 to 5 min. Flip and grill until barely tender, 1 to 2 min.; transfer to cutting board and slice crosswise. Transfer to bowl with lemon juice and toss to combine, then toss with chard.
- Step 3Prepare and begin to grill pizza dough. Once flipped to indirect heat, scatter on vegetable mixture and cheese, and continue grilling as directed. Drizzle with more oil, if desired, and top with mint.
About 462 cal, 24 g fat (6.5 g sat), 25 mg chol, 883 mg sodium, 45 g carb, 8 g fiber, 6 g sugar (3 g added sugar), 16 g pro
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Assistant Food Editor
Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).
