I have Mireya of My Healthy Eating Habits, to thank for this yummy whole wheat pizza with artichokes. I’m taking part in her new group that’s blogging a recipe from the cookbook, Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients, from Martha Stewart and the editors Whole Living Magazine, each week.
(As a Weight Watchers lifetime member who is in love with the PointsPlus 2012 program, how could I not participate in a group focusing on “power foods” since this is the term Weight Watchers uses to indicate the foods you should eat to get the most “bang for your PointsPlus value buck.” )
This week’s Power Foods ingredient is Artichokes. And as you can see, I chose to make one of the recipes featured in the book: Whole Wheat Pizza with Artichokes.
I’m enjoying the book, very much. (I bought the Kindle Version.) The introduction includes “10 Golden Rules” for eating healthy along with a brief glossary of common terms. The 38 Power Foods are broken down into 1 of 5 categories: 1) Vegetables; 2) Fruits; 3) Grains and Legumes; 4) Nuts and Seeds; and 5) Eggs, Yogurt and Fish.
There are 15 ingredients included in the Vegetables chapter, the first of which is artichokes. Information regarding the health benefits, along with buying, storing and preparation tips, and several recipes are included for each ingredient.
I knew that artichokes were low in calories (60) and high in fiber (6 g), but didn’t know they were a source of protein (4 g) or that they contained powerful antioxidants to boost liver health. They’re also a good source of magnesium, potassium, and folate.
And probably most interesting of all, artichokes stimulate our sweet receptors, helping to satiate our “sweet tooth.” Back in the 1930s, a scientist discovered that for many people, even a glass of water tastes sweet after eating artichokes! How cool is that?
I made a few minor adaptations to this recipe for Whole Wheat Pizza with Artichokes to make it a little easier and more Weight Watchers friendly. First, I used rinsed and drained artichoke hearts, instead of frozen. I substituted fat-free ricotta for the full fat kind, saving 1 PointsPlus value, and I used parmesan instead of pecorino, since that’s what I had in my pantry.
Homemade pizza really is quick and easy when you start with store-bought dough. More and more stores are carrying it in the refrigerator section. I used whole wheat pizza dough from Fresh & Easy.
- 4 canned artichoke hearts, rinsed and drained, and thinly sliced crosswise
- 1 tablespoon extra-virgin olive oil, plus more for the baking sheet
- 1 pound whole-wheat pizza dough, at room temperature
- 1 cup fat-free ricotta cheese
- 2 plum tomatoes, thinly sliced crosswise
- ¼ cup Kalamata olives, halved
- 3 ounces parmesan or romano cheese, shaved with a vegetable peeler
- Coarse salt and freshly ground black pepper
- ¼ cup packed fresh basil leaves
- Preheat your oven to 450 degrees F. Lightly oil a baking sheet or pizza stone.
- Stretch the dough to a 12 x 16-inch oval and place on the baking sheet. (My stone was round, so I stretched it to fill the round stone instead.)
- Brush the dough with 1 tablespoon olive oil, making sure to coat the edges well.
- Scatter spoonfuls of the ricotta cheese over the dough and then top evenly with the artichokes, tomatoes, olives, and ¾ of the parmesan.
- Season to taste with salt and pepper.
- Bake pizza until the crust is browned and the toppings are heated through, 20 to 25 minutes.
- Remove from the oven and sprinkle with the basil and remaining parmesan.
- Cut into 6 slices and serve immediately.
If you liked this post and recipe for Whole Wheat Pizza with Artichokes check out these links to more great Weight Watchers friendly artichoke recipes and cooking tips:
- All About Artichokes, including nutrition information, recipes and more (Weight Watchers)
- Artichoke Pesto (Weight Watchers)
- Artichoke Tomato Salad (Taste of Home)
- Chicken Thighs with Artichokes and Feta Cheese (SkinnyTaste)
- Cheesy Baked Spinach & Artichoke Dip (Everyday Maven)
- Chunky Artichoke and Garbanzo Spread (A Veggie Venture)
- Creamy Spinach and Artichoke Soup (Slender Kitchen)
- Greek Style Slow Cooker Meatballs and Artichokes (Weight Watchers)
- Hot Spinach Artichoke Dip (Weight Watchers)
- How to Cook Artichokes in the Microwave (A Veggie Venture)
- Hungry Hungry Artichoke Hummus (Hungry Girl)
- Lady & Sons Easy Cream or Artichoke Soup (The Single Nester)
- Open-Faced Tuna and Artichoke Melt (Weight Watchers)
- Panini with Artichoke Hearts, Spinach and Red Peppers (NYT Recipes for Health)
- Parmesan Artichoke Pasta (Laaloosh)
- Penne with Chicken, Artichokes, and Peppers (Weight Watchers)
- Sassy ‘n Steamy Artichoke with Salsa (Hungry Girl)
- Skinny Artichoke Dip (SkinnyTaste)
- Spaghetti, Artichoke, and Zucchini Frittata (Weight Watchers)
- Steamed Artichokes with Yogurt Tarragon Dip (Whole Living)
Alyce - More Time at the Table, Ansh - Spice Roots, Jeanette - Jeanette’s Healthy Living, Jill - Saucy Cooks , Mireya - My Healthy Eating Habits, Sarah - Everything in the Kitchen Sink, Casey - Bookcase Foodie