It’s Pizza Week!!

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January 8, 2013 by Danielle

Yesterday I found out that it’s National Pizza Week (thanks to Tina for sounding the alarm), but apparently my body sensed this holiday long before I even knew about the occasion.

On Sunday, as part of my effort to really keep doing the meal planning thing, I whipped up a new to me pizza from Clean Eating Magazine. While the pizza was in the oven, I also started making Beef Picadillo Shepherd’s Pie so I won’t have to rush around like a crazy person later in the week. Winning already.

Pizza! Pizza!

Pizza! Pizza!

This pizza was very filling and different-I have to incorporate mashed potatoes on pizza more. Also, the pizza was even better at room temperature for lunch the next day.

Baked Potato and Prosciutto Pizza

Adapted from Clean Eating’s Loaded Baked Potato Pizza


1 Russet potato
¼ cup 0% Greek yogurt (I used Fage)
3 tbsp whole wheat flour
1 14 oz. whale wheat pizza dough (I used Whole Foods’ pre-made multigrain pizza dough)
1.5 cups broccoli
1 15 oz can veggie chili
2 oz prosciutto
1/2 cup cheddar cheese
1/2 cup cheddar almond cheese

Olive oil spray
2 chopped green onions


  1. Preheat oven to 450 degrees Fahrenheit and bring a small pot of water to boil. Spray baking sheet with olive oil spray and set aside.
  2. Meanwhile, dice potato into cubes and once water is boiling add to pot and cook until tender. Set aside. Refill pot with water and boil. Once water is boiling, cook broccoli for about a minute and remove from water. Set aside.
  3. Dust work surface with flour and stretch dough into a rectangular shape that is to a thickness of your liking. Transfer to baking sheet and poke surface with holes. Place in oven and bake until crust is bubbly and golden brown (approximately 10 minutes).
  4. While crust is cooking, add boiled potatoes, Greek yogurt and a pinch of salt to food processor and process until smooth. Set aside.
  5. Remove crust from oven and top with mashed potatoes, veggie chili, cheese (the pizza can be covered with almond cheese and half cheddar…or whatever you like!) and prosciutto. Cook for another 10 minutes until crust is golden brown and cheese is melted. Top with green onion (and hot sauce if you’re like me!)

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