Recipe of the Week: Tomato and Corn Pizza

19 07 2013

Recipe of the Week: Savor those Tomatoes!

Tomatoes are now appearing in our local farmer’s markets- hooray! One of my favorite summer treats is a “tomato sandwich”- a big slice of tomato and fresh

Cathy Shaw

Cathy Shaw

mozzarella, topped with a fresh basil leaf and a little sea salt on a slice of whole grain artisan bread. I know, not your average tomato sandwich, but after all I am a Registered Dietitian! Tomatoes come in an array of colors (red, orange, yellow, green, purple) and can be used in so many different ways. Each variety has its own distinct flavor and texture. Beef steaks are big and juicy and are great for just slicing and eating (how easy is that?). Romas are great for salsas and sauces, with their firm meaty texture, few seeds, and rich flavor. I love to add fresh tomatoes to just about anything, from couscous and fresh cucumber- tomato salad, to paninis and pizza.

Another great thing about tomatoes? They are a “nutrient dense” food, meaning they are high in nutrients, but very low in calories (like most fruits and vegetables). They provide us with fiber and are a great source of Vitamin C, Vitamin A and potassium, all for about 25 calories in 1 medium tomato. They are also a source of Lycopene which is an antioxidant that has been correlated with reduced risk of some cancers. Of course more research must be done on the impact of Lycopene, but the overall benefits of diets high in fruits and vegetables are well documented for reducing overall cancer risk as well as for managing weight.

So venture out to your local farm stand this weekend and choose a few tomatoes, as well as other summer produce, to enjoy at your table next week. Here is a great way to serve up some Roma tomatoes… fresh tomato and corn pizza…delicious!

Fresh Tomato and Corn Pizza

Makes 8 slices   Hands on time: 10-15 min

Total time: 45 min

3 plum tomatoes, sliced

~1/4tsp salt

~1/8 tsp coarsely ground pepper

1 pre-baked/packaged “thin crust” whole wheat pizza crust

Parchment paper

1/4c refrigerated or jarred pesto sauce/spread

1/2c fresh corn kernels (corn from about ½ of a large fresh ear)

1/4c grated parmesan cheese

6oz fresh mozzarella, thinly sliced

3 Tbsp fresh basil leaves, torn or loosely chopped

Preheat oven to 450. Place tomato slices on paper towels. Sprinkle with salt and pepper (salt can be omitted to reduce sodium). Let stand 15-20 min.

Place pizza crust on parchment paper lined baking sheet. Spread with pesto. Stir together corn and parmesan. Top pizza with corn mixture, tomato slices and mozzarella slices.

Bake at 450 for 14 minutes or until cheese is melted and golden. Remove from oven and top with basil leaves.

Note: Tested with Mama Mary’s whole wheat 12” pizza crust.

Nutrition info per slice: 174 calories, 17g Carb, 10g Fat, 10g Pro, 307mg Sodium




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: