Pizza That's Good for You

Don't let the winter doldrums get you down! Here's a colorful, healthy and delicious dish that's easy to prepare. Plus, it's got a tasty twist: cornmeal crust. The crust even has an added benefit: It won't get soggy when stored in either the freezer or fridge.

You can also customize the pizza toppings. I'm especially partial to rounds of zucchini or leafy greens like baby spinach or arugula on top of the sauce. 

You can also substitute feta cheese for the suggested Parmesan or goat cheese. Any way you build it, it's a great meal.

Ingredients

1 package of 2 Vicolo cornmeal crusts (substitute your favorite whole-wheat or cornmeal crust)

½ cup pesto or chunky tomato sauce

1 big bunch baby spinach, roughly chopped

¼ cup grated Parmesan or crumbled goat cheese, preferably organic

½ cup olives, pitted and sliced into rings

Preparation

1. Preheat oven to 425°F. Bake pizza crusts for about 5 minutes, or until golden.

2. Remove from oven and top with pesto or tomato sauce, spinach, cheese and olives.

3. Return to oven and bake for 15 minutes, or until the toppings are bubbly and the cheese has melted.

Serves 6