Zucchini and Pesto Pita Pizza

This is one of those throw-together-whatever’s-in-the-fridge type of recipes that turned out  to be really tasty!

I am a huge fan of pizza, but after joining weight watchers and realizing how many dang points a slice of pizza is, I try to find creative ways to still get my pizza fix without all the points (the bulk of which come from the dough, FYI. Boooo).

Here is one such way: using a whole-wheat pita in place of dough.

I didn’t have any pizza sauce, but had a ton of basil so I decided to make my own pesto. If you’ve got a food processor, fresh basil, garlic, olive oil, and nuts (walnuts or pine nuts) you’re in business. Pesto is really easy to make. The only annoying thing, of course, is cleaning up the food processor after.

Homemade Pesto
2 cups fresh basil leaves, packed
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 garlic cloves
1/2 cup freshly grated parmesan (optional)
Salt and Pepper to taste

Combine basil and nuts in food processor; pulse a few times to mix. Add garlic, pulse a few more times. Add olive oil while food processor is running. Add the cheese if you want it, and a pinch of salt and pepper. Stop and scrape down the sides of the food processor, and pulse a couple more times. Voila! This makes about a cup of pesto, which will keep for a week or two in the fridge. You can also freeze it if you want to keep it for longer!

In addition to the delicious fresh basil, I had ground cherries and zucchini from the farmers market! I had never heard of ground cherries before, have you? Here’s what they look like. Kinda like baby tomatillos. They actually are in the tomatillo/tomato family. You just pop them out of their little husk and eat them. Now, I am not a fan of eating straight up tomatoes, even cherry tomatoes. But these are sweet enough that I really enjoyed them. So yummy just to snack on. They would be a really good addition to homemade salsa, too.

For my little “pizza” I used pesto, baked zucchini, ground cherries, goat cheese, and mozzarella cheese. So good. This was just what I had, though. Feel free to use whatever you’ve got. It would be great with mushrooms, regular tomato, spinach, broccoli, squash, whatever. Also, if you want to cut down on points/calories, you could use tomato sauce instead of pesto.

Pita Pizza (serves 2)
1 whole-wheat pita, divided (cut all the way around the edge so you end up with 2 circles)
1/2 medium zucchini, thinly sliced
Pesto
Olive oil
Ground cherries
1 oz goat cheese
1/4 cup shredded mozzarella cheese (part-skim)
Salt & Pepper to taste

Slice up some zucchini and toss with just a little bit of olive oil (1 or 2 tsp). Season with salt and pepper. Place the slices on a baking sheet and bake at 350° for about 10 minutes. (Just until they are softened up.)

Pop your pitas in the toaster oven, and toast halfway. You’re going to put it back in the toaster oven (or in the real oven) to melt the cheese once you’ve added your toppings, so you don’t want it completely toasted yet.

Spread each pita with pesto (about 1 to 1 1/2 Tbsp per pita). Top with zucchini slices, ground cherries, goat cheese, and just a little bit of shredded mozzarella. Put it back in the toaster oven to melt your cheese, and serve right away!

1 serving = about 9 PointsPlus

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One-Year Blogiversary!

Happy Birthday/Blogiversary to my blog! One year ago today I did my first blog post, about a food I don’t even like (beets, blech), and with a picture that was horrible. What was I thinking? Good question. Since then, I have only posted foods that I love and have (hopefully) gotten a little better with the camera.

In honor of one year, I have a delicious fall treat for you: Pumpkin Chocolate Chip Bars! So good. Of course, I found them on Pinterest (original recipe here). I was thinking they would be more like a cookie bar, but they turned out much more cake-y. Still, they were moist (sorry, but they were), flavorful, and delicious!


Seriously Yum

Best of all, I had pureed pumpkin in my freezer from a pumpkin I roasted last fall, and I finally got to use it up. OK, on second thought, maybe that’s not best of all. Best of all was savoring these delicious chocolate-y pumpkin-y bars.

Pumpkin Chocolate Chip Bars
2 cups flour (I like to use white-whole-wheat flour)
1 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/8 tsp allspice
1/8 tsp cloves
1 tsp baking soda
3/4 tsp coarse salt
1 cup unsalted butter, at room temperature
1 1/4 cup sugar (I used roughly half white sugar and half brown sugar)
1 egg
2 tsp vanilla
1 cup pumpkin puree
12 oz chocolate chips

Preheat oven to 350°F. Line a 13×9 pan with aluminum foil, leaving an overhang over the handles. This is what the original recipe’s instructions call for, but I’m sure you could also just grease the pan and that would be fine.

Whisk together the flour, spices, baking soda, and salt. Set aside.

Using a stand mixer or hand mixer, cream together the butter and sugar on medium-high until smooth. Beat in the egg and vanilla. Beat in the pumpkin puree. It’s going to look curdled, but don’t worry about it.

Now add the dry ingredients and mix on low until just combined. Stir in the chocolate chips.

Spread your batter into the prepared pan. Bake for 35-40 minutes or until a toothpick comes out clean (or use a knife because you never have toothpicks).

Cool completely in the pan. If you’ve used aluminum foil, once they are cool, you can use that to help lift them out of the pan. Otherwise just cut them into 18 squares. One square = 9 PointsPlus. (I know, I know. Eat it anyway. What else are those extra points in the week for?)

Put these out on your table when you have friends over, and they will not live to see tomorrow. The bars, that is. Not your friends. Although, I could see why you would want to kill your friends if they ate all of them.

Now, what are you going to do with that leftover pumpkin puree? I had half a cup left over, but if you use canned pumpkin for your bars, you’ll probably have about a cup left. This morning I had the brilliant idea to mix it into my oatmeal! I don’t have an exact recipe, per se, just some rough guidelines. But it was really good.

Pumpkin Pie Oatmeal
Oatmeal, prepared for two or four
Apple Cider (optional)
Pumpkin Pie Spice
Brown Sugar
Almond Milk
Pumpkin puree

Prepare your oatmeal as usual. When it’s almost done, turn the heat down to low. Mix in 1/2 cup pumpkin puree (for two. If you want oatmeal for four, add 1 cup of pumpkin). Mix in about a tablespoon of apple cider, a few good sprinkles of pumpkin pie spice, a few tablespoons of brown sugar, and a tablespoon of almond milk. (My favorite almond milk flavor is unsweetened vanilla.) Obviously, taste and add more of anything if necessary. Even though cinnamon is part of the pumpkin pie spice, I added a little more cinnamon on top of that.

Enjoy with a glass of apple cider. Yay fall!

Sweet Potato Black Bean Burgers

Ever made your own veggie burgers? We had always bought pre-made until we found this recipe last summer. Now this is our go-to burger. It’s really flavorful, packed with sweet potato, black beans, and spices. Even our meat-eating friends loved them! And for you vegan and/or gluten-free people, this burger is safe. Original recipe here.

If you think making your own veggie burger is going to be complicated, don’t worry. This recipe is really easy. The prep work is a little bit time consuming, but nothing too crazy.

Sweet Potato Black Bean Burgers (Makes 6-8 burgers)

  • 15 oz black beans, drained and rinsed
  • 3 c cubed sweet potatoes (skin on)
  • 1/2 c frozen or fresh corn
  • 2/3 c finely chopped onion (1/2 medium onion)
  • 2 large garlic cloves, finely minced
  • 1/2 c cooked quinoa
  • 6 Tbsp rolled oats, partially ground (we use our coffee grinder to grind them)
  • 2 Tbsp sunflower seeds (optional)
  • 1/2 tsp salt
  • Black pepper
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp coriander
  • 1 tsp chili powder
  • 1/4 tsp cayenne (optional)
  • 1 Tbsp olive oil

Before doing anything else, you’ll want to cook your quinoa, and steam your cubed potatoes. For the quinoa, just follow the directions on the box. To cook the potatoes, I usually put them in the microwave sprinkled with a tiny bit of water and microwave for 5+ minutes, until tender.

Preheat the oven to 375° when you’re done cooking your quinoa and potato.

Wondering what quinoa is? First things first, it’s pronounced keen-wa, and it is really good for you! It is a great source of protein, and contains all 8 essential amino acids (I don’t really know what that means, but it’s probably good). You should be able to find it in any grocery store. Try it as a substitute for rice in any recipe; you can also substitute it for the pasta in my pasta salad.

Back to the recipe!
1. After you’ve rinsed and drained your beans, mash half of them in a bowl until it is paste-like. After they are good and mashed, add in the rest of the beans, and very lightly stir/mash just until combined. Set aside.
2. In a large bowl, mash your cooked sweet potatoes, but leave it a little bit chunky. While each cube should be mashed, you don’t want the creamy texture of mashed potatoes.
3. Stir in the salt, pepper, oregano, coriander, chili powder, cayenne (if using) and olive oil, until combined.
4. Mix in the onion, garlic, corn, black beans, quinoa, sunflower seeds, and ground oats, until just combined. Feel free to taste at this point and add more spices if you think it needs more kick.

Using your hands, form the mixture into balls and flatten into patties, between 1/2″ to 3/4″ thick. We usually make 6 patties, but you can make up to 8.

Place the patties on a pan lined with parchment paper. Bake for 30 minutes, flipping the burgers halfway through.

We usually serve on a bun with pepper jack cheese and ketchup. It’s also good with avocado and/or roasted red peppers!

If you make 6 patties, each burger (without bun & toppings) is 4 PointsPlus. If you make 8 patties, each burger is 3 PointsPlus.