Whole wheat pizzas and more

February 1, 2013

Food, Nutrition and Diet, Recipes

Everyone loves pizza and there are many choices and special requests.

by Stan Kalson — 

Everyone loves pizza and there are many choices and special requests. These include no-cheese and meatless dishes. Some additional favorites include the works, white, chicken ranch, veggie, Mexican, Greek, Hawaiian, BBQ chicken and all the new designer pizzas. Just add a salad made with items from the farmers’ market and you will have a great meal.

Here are some health-conscious Italian recipes to try.


Grilled Vegetable Salad


  • 2 to 3 small heads radicchio, halved
  • 2 large zucchini, halved lengthwise
  • 1 large red bell pepper, halved
  • 1 large red onion cut into 1/2-inch slices
  • 1 large tomato, halved, seeded
  • 3 garlic cloves, minced
  • 1/4 cup balsamic vinegar
  • 1/4 cup vegetable broth
  • 3 tablespoons chopped fresh basil
  • 1 tablespoon olive oil
  • 3 cups sliced red leaf lettuce
  • 1/4 cup grated Parmesan cheese


Place vegetables, cut sides up, on a baking sheet. Spray with water. Season with salt and pepper. Let vegetables stand approximately one hour. Preheat barbecue to medium-high heat. Blend two garlic cloves with 1/4 cup vinegar. Place in spray bottle. Spray generously over vegetables. Grill vegetables until tender, turning as needed. Transfer to baking sheet when vegetables are tender. Let cool. Reserve all vegetable juices.

Combine remaining clove of garlic and five tablespoons balsamic vinegar with broth, basil and oil. Coarsely chop grilled vegetables. Place in large bowl. Pour accumulated juices into vinegar mixture. Add lettuce and cheese to vegetables. Pour vinegar mixture over and toss well. Serve with grilled bread with olive oil.


Grilled Bread with Olive Oil


  • French bread baguette cut into 1-inch diagonal slices
  • 1/4 cup extra-virgin olive oil flavored with garlic, basil or rosemary.


Preheat barbecue to medium-high heat. Brush both sides of bread generously with seasoned oil; season with salt and pepper. Grill until golden, about one minute per side. Serve with fresh green salad and grilled vegetables.


Grilled Asparagus Spears


  • 4 cups water
  • 2 teaspoons olive oil
  • 1-1/2 teaspoons roasted garlic oil or olive oil
  • 1-1/2 pounds large asparagus, trimmed
  • 2 tablespoons chopped fresh Italian parsley


Prepare barbecue to medium-high heat. Combine water, olive oil and roasted garlic oil in large bowl. Add asparagus to water mixture and toss to coat. Let stand five minutes. Drain. Season with salt and pepper. Grill asparagus about five minutes, until crisp-tender, turning frequently. Transfer to platter. Sprinkle with parsley. Serve with salad and Italian bread.


Stan Kalson is the founder and director of the International Holistic Center, Inc. and has been active in the Greater Phoenix holistic community for 29 years. 602-287-0605. 

Reprinted from AzNetNews, Volume 25, Number 2, April/May 2006.

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