Winter is the ultimate season of comfort food, and as we’re phasing into spring, it can be hard to make a clean break from all those heavier carbs.
One of the quickest ways, though, is to make even the smallest adjustments with how we eat: the foods we choose while we’re eating out (the more veggies, the better, I always say), the things we pick up at the store (super simple, as few ingredients as possible, and ones you’ve actually heard of equal a win), and making meals that are nourishing and delicious (and easy, always). This is how to simplify health bit by bit and make loving yourself — and the ones you feed — a little bit easier.
Accomplish that entire list above with pizza — and sneak in a lot of green veggies at the same time. Make it with someone you love. Make it for someone you love. Trust me: They will love you back, because, well, pizza!
TIP: I use a simple frozen brown rice pizza crust (with two ingredients) that you can find at most health food stores — or opt for a cauliflower crust. Short on time? Just use an organic store-bought rotisserie chicken for a topping.
Broccoli, Basil, & Goat Cheese Pizza
Makes 4 servings
- 1 cup broccoli florets, chopped, if needed, into bite-size pieces
- 2 leaves Swiss chard, stems removed and cut into thin ribbons
- 2 green onions, finely chopped
- 1 brown rice pizza crust or crust of your choice
- 1 grilled chicken breast, cooked and shredded, or 1 cup rotisserie chicken, shredded
- ¼ cup basil, chopped
- Sprinkle of goat cheese, mozzarella, or Parmesan
For the chard pesto:
- 3 leaves Swiss chard, stems removed and roughly chopped
- 1 cup basil leaves
- ¼ cup olive oil
- 1 green onion, chopped
- 1 teaspoon sea salt
- ½ teaspoon pepper
- ¼ lemon, juiced
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Toss broccoli florets with olive oil, sea salt, and pepper. Roast for 15 minutes until done. Meanwhile, make the chard pesto by blending all ingredients in a blender until smooth.
Precook pizza crust according to package instructions. Remove crust from the oven, and bump the oven temperature up to 500 degrees. Add your pesto sauce, broccoli, chard, chicken, and goat cheese to the pizza, and place back in the oven until the crust starts to brown and the cheese softens. If you like a crunchier crust, broil for 1–2 minutes. Sprinkle with extra basil to serve.