Healthy Choices

In today’s world, “healthy” means different things to different people. Luckily, the versatile shape-shifter that is pizza can accommodate virtually any interpretation.

BY TRACY MORIN

Call it a byproduct of being America’s favorite food. Whether your customers are gluten-free, paleo, keto, plant-based, vegan, pescatarian or any other dietary designation, chances are that pizza has an iteration to meet their needs. However, no matter what diet they’re trying out or what lifestyle they’ve decided to adopt for the long haul, those customers aren’t willing to compromise when it comes to flavor.

Whether fresh for delivery or reheated later, pizzas featuring Saputo® Premium Gold Ricotta Cheese and Mozzarella always hold up.

“We are finding that our customers are, more than ever, looking for that elusive combination of healthy and excellent taste,” notes chef Vincent Barcelona, director of sales—national accounts and culinary for Stratas Foods in Memphis, Tennessee. “The palates of consumers get more sophisticated and more experimental every year.” To help meet a range of customers’ dietary desires, we sourced a selection of better-for-you recipes to inspire your own takes on the various approaches to healthier pizzas.

Cast Iron Skillet Pizza

Provided by Christine Cochran, executive director, Grain Foods Foundation

“Pizza can be a great way for both kids and adults to get some vegetables, lean proteins, and essential grains,” Cochran says. “This pizza provides both heart-healthy whole grains and nutrient-rich enriched grains through its blended crust, plus plenty of colorful vegetables—and enough thin-sliced prosciutto and cheese to make it delicious!”

INGREDIENTS:

• 250g (about 2 c.) all-purpose flour

• 250g (about 2 c.) whole-wheat flour

• 30g salt

• 700g (about 2.75 c.) lukewarm (100ºF) water

• 60g (4 tbsp.) unsalted butter, melted

• 40g (about 2.5 tbsp.) olive oil, plus more for greasing

• 5g (about 1 tsp.) active dry yeast

Suggested toppings: tomato sauce, red onion, red sweet peppers, prosciutto, fresh mozzarella, fresh spinach, fresh basil

DIRECTIONS:

CHRISTINE COCHRAN

Combine the flours and salt in a large bowl. In a separate container, combine the water, melted butter, oil and yeast. Let sit for 1 to 2 minutes. Add the water mixture to the flour mixture and stir with a rubber spatula. The dough will be sticky. Mix until it comes together into a shaggy dough. Cover and let sit for 30 to 45 minutes. Uncover the dough and knead with flour for 5 minutes or less, until the dough is no longer shaggy. Move it to a clean bowl, cover and let stand for 3 to 5 hours at room temperature. Move the dough into the refrigerator and let sit, ideally overnight (6 to 24 hours). Remove the dough and divide into portions of roughly 600g each. Grease a 10” cast iron pan with olive oil and place a dough ball in each. Ensure the dough has a light covering of oil. Cover with plastic wrap and let rise to room temperature (about 3 to 5 hours). Preheat the oven to 400° for at least 30 minutes. While the oven is preheating, gently spread the dough so it fills the pan and place the chosen toppings on top. Bake for about 45 minutes, checking occasionally. (Depending on the oven, you may need to lightly place aluminum foil over the top to prevent burning.) Let the pizza cool for 5 to 10 minutes before serving. Makes 3 pizzas.