Restaurants & Food

TEXT SIZE: A A A A

email this

print this

BOB FILA / Chicago Tribune / MCT

Slivered almonds add crunch to a quick pizza.

SAVE AND SHARE

Posted on Thu, Apr. 24, 2008

Rush Hour Gourmet

By Renee Enna

Chicago Tribune

The blank canvas of a pizza crust is an appealing base for a vegetarian supper. Thinly sliced almonds add protein and crunch, while Campari tomatoes (tasty, 2-inch greenhouse offerings) are the new off-season favorite.

Start with a prebaked crust such as Mama Mary's unseasoned version, or use ready-made dough sold at many specialty grocers. Remember: Thinner dough cooks faster and has fewer calories.

Since this pizza is more about the nuts and cheese than tomatoes, try pairing it with a white pinot grigio.

Nuts for Pizza

(Makes 4 servings)

1/8 cup extra-virgin olive oil

1 small red onion, thinly sliced

2 cloves garlic, minced

Salt & freshly ground pepper

1 (12-inch) prebaked pizza crust

1 teaspoon Italian herb blend

3 Campari tomatoes, sliced thin

2 ounces (2/3 cup) sliced almonds

1/2 bunch fresh tarragon, minced (or 1 tablespoon dried)

8 ounces shredded mozzarella

1. Heat oven to 400 degrees, or as directed on label for crust. In a medium-hot skillet with 1 tablespoon oil, stir-fry onion until barely soft, 2 minutes.

2. Add and saute the garlic until fragrant, 1 minute. Add salt and pepper to taste.

3. Brush the last tablespoon of oil on crust; sprinkle herbs, salt and pepper on crust. Top with onions, garlic, tomatoes, almonds and tarragon. Strew cheese over all. Bake as label directs or about 10 minutes. Let cool 5 minutes.

Per serving: 538 calories, 25 grams protein, 54 grams carbohydrates, 28 grams fat, 36 milligrams cholesterol, 979 milligrams sodium, 5 grams dietary fiber.