Healthy pizza two ways

How do you make a pizza healthy? Remove the cheese maybe? Go easy on the oil laden tomato sauce? Definitely add some greens, perhaps some chili or bell pepper for flavour. Garlic, of course and some herbs. My attempt was to smother one half of a pizza with as many different greens as I could get my hands on at that moment, which basically meant whatever was growing outside. So, two types of kale, Swiss chard and spinach. My idea was to just drizzle them with enough olive oil to ensure they would crisp but not burn, similar to deep fried kale chips.This I did, but suddenly in a flash of inspiration, I decided to pair those mineral, briny flavours with salt: Parmesan cheese and anchovies.

It seems to be fairly common knowledge and 'goes without saying' that attempting to feed either anchovies or capers to children is near impossible. Actually, trying to feed is probably the wrong expression. They may be adventurous young gourmets and happily give them a go, but attempting to get kids to like them is another story. Usually faces will pucker and cries akin to poisoning or murdering can be heard on tasting the little bud and fish. These nemeses of children are hated for a reason, they are salty, slightly bitter, (like that other aquired taste; olives) and far too pungent and smelly, which happens to be precisely why I love them. At a local make your own pizza pub, Neil often tries to gently remind me that ordering anchovies, capers and olives on one pizza may be just a little bit like overkill, but I never learn and always find myself toying with a few neglected slices at the end, my mouth almost sore from the salt overload, even if I've tried to counterbalance with something sweet.

The other half of the pizza had a little more punch with chorizo, bell peppers, mushrooms and a huge handful of fresh oregano. The lightest sprinkling of Cheddar and the pizza was complete. This half was definitely more pizza-like, the other being reminiscent of a flat bread with a salad thrown on top.

Recipe : Pizza two ways

Crust recipe : click here

For the whole pizza

1 tbsp extra virgin olive oil

1 tbsp dried oregano

a good few twists of black pepper

1 tin of plum tomatoes, drained, squeezed of their juice and torn into pieces.

Topping 1 (for half of the pizza)

2 cups of mixed greens, (such as kale, chard, spinach), washed, dried and shredded

3 anchovy fillets from a tin or jar, broken into small pieces

1/2 cup finely grated Parmesan cheese

a good few drizzles of olive oil

1 tbsp fresh oregano, finely chopped

Topping 2 (for the other half of the pizza)

1/2 bell pepper, seeded and sliced finely

4 mushrooms, thinly sliced

1 clove garlic, thinly sliced

1/2 chili pepper, thinly sliced

1/4 chorizo sausage, sliced thinly and fried in oil until very crispy

2 tbsp fresh oregano, finely chopped

a few black olives

1/2 cup grated Cheddar

a good few drizzles of olive oil

See here for the instructions on how to make the pizza base.

Brush the base all over with the oil and sprinkle with the oregano and black pepper. 

Place the tomato pieces evenly all over the base. (If I could change one thing, I would have used tomato sauce instead, whether home made or from a jar. This would have covered all of the base instead of leaving some areas 'bald', so, if you want to use tomato pizza sauce, please do).

For greens and anchovy half:

Spread the greens evenly over half the pizza, dot with the anchovy pieces, sprinkle over the oregano, Parmesan cheese and olive oil.

For chorizo half:

Sprinkle with the bell pepper and mushrooms, garlic and chili pepper. Lay the chorizo slices evenly over the half and then add the oregano, cheese and olives and drizzle everything with the oil.

Bake the pizza at 500oF for about 12 - 15 minutes until the base is crispy and brown, the cheeses melted and the greens crisp and toasty.