GovernmentServicesResidentsVisitorsBusinessHow Do I?
Go To Search
Click to Home
Family Friendly Recipes
Recipe-of-the-Week.jpg
Welcome to Recipe of the Week, a feature of the Bergen County Department of Health Service. Each week a new healthy recipe is introduced.  Preparation for most is quick and easy enough for a weekday dinner!  Healthy eating can be fun and delicious!

Be sure to visit the archives of features from previous weeks!

June 24th: Spicy Grilled Vegan Pizza with Summer Squash and Pine Nuts 

This recipe uses squash additional summer vegetables can be used. 

Ingredients:
Pizza
  • 1/3 cup loosely packed fresh cilantro leaves
  • 1/3 cup loosely packed fresh flat-leaf parsley leaves
  • 1/4 cup loosely packed fresh mint leaves
  • 2 cloves garlic, chopped
  • 3/4 teaspoon plus pinch coarse sea salt, divided
  • 1/4 teaspoon crushed red chile flakes, plus more for sprinkling
  • 4 tablespoons extra-virgin olive oil, divided, plus more for drizzling
  • 1 medium summer squash or zucchini
  • 1 pound whole wheat pizza dough, thawed if frozen
  • 1 medium sweet onion, very thinly sliced
  • 1/4 cup pine nuts, toasted and chopped

Preparation: 

Combine cilantro, parsley, mint, garlic, 3/4 teaspoon of the salt, chile flakes and 3 tablespoons of the oil in a food processor. Pulse just until herbs are chopped. Scrape down the sides of the processor. With the motor running, add 1 tablespoon water.  

Using a vegetable peeler, shave squash in thin lengthwise ribbons until you have about 2 cups, with just the seedy core remaining; discard core or reserve for another use. Toss ribbons with remaining pinch salt.  

Prepare a grill for medium heat cooking. Divide pizza dough into 4 equal balls. On a lightly floured surface, roll each ball out to a rough circle about 8 inches in diameter. Brush both sides with remaining 1 tablespoon oil and transfer to baking sheets or cutting boards and cover dough with kitchen towels or parchment paper.  

Place dough circles 2 at a time on the grill and cook until bottoms are browned and charred in spots, 2 to 3 minutes, using tongs or a spatula to move and rotate crusts frequently. Transfer crusts, browned-side up, back to the baking sheets. Layer evenly with onion and squash ribbons, and drizzle evenly with herb mixture. Slide pizzas 2 at a time back on the grill. Cover grill and cook until bottoms are browned and vegetables are softened, about 5 minutes, rotating pizzas frequently. Sprinkle pizzas with pine nuts and chile flakes, and drizzle lightly with oil.

Servings 4-6

Nutrition:
Calories 380
Fat 21 g
Carbohydrates 44 g 
Protein 13 g
Fiber 7 g

Adapted from Wholefoodsmarket.com