It's no secret that I love pizza. I think I could eat it a couple times a week. But what I can no longer love about pizza is the fat in the cheese and the meat. (I am making an effort to cut back on fat and cholesterol in what I eat since my LDL is too high and I am trying to avoid going on medication.) What I have been doing lately is combining my love of this book
I start with a delicious crust made without oil, using whatever dough I have in the 'frig. Once the dough is shaped, I put just a smidgen of olive oil on the rolled-out crust, followed by whatever I can find for toppings. On this pizza I used thinly sliced tomatoes, some black olives (yes, I know they contain fat, but no cholesterol), some thinly sliced fresh mozzarella, and lots of fresh herbs such as thyme, basil, oregano, and parsley. Bake it on a pizza stone in a 550 degrees F oven for 10 minutes, and you have the most delicious pizza on earth. I especially like tomatoes and basil as toppings.
If you haven't been bitten by the artisan bread craze, I urge you to check out Artisan Bread in Five Minutes a Day and/or its sequel, Healthy Bread in Five Minutes a Day. You can also visit the website at artisanbreadinfive.com.