The DeLish Bite

Lindsay Evans blogs about food, entertaining and her favourite recipes for Green Living.

It must be said that pizza is one of my all time favourite foods. Although often considered to be an unhealthy meal, you can make an extremely healthy homemade pizza with just a few substitutions and tricks up your sleeve... A dedicated localvore? With all of the fresh and seasonal produce bursting from our farmers market shelves it is a cinch to make this meal a fabulous Ontario special. Simply pick up your favourite selection of locally grown produce, a soft cheese from the Upper Canada Cheese Company and a heaping portion of Niagara' own Pingue's prosciutto. This recipe is perfect for a quick and easy family meal or a fun and fabulous interactive dinner party with your friends -- Now all you have to do is roll up your sleeves and get cooking! Cherry Tomato, Arugula and Prosciutto Pizza Makes 1 large thin crust pizza Ingredients 1 whole wheat or spelt pizza dough (available at most grocery stores) 2 tbsp olive oil 2 cloves garlic, chopped 1 14 ounce can of crushed tomatoes 1 tsp chopped fresh oregano Sea salt Fresh cracked black pepper Small handful fresh basil leaves, torn 1 large buffalo mozzarella ball, sliced ½ cup any soft ripened cheese / chevre 10 cherry whole tomatoes 1 red chili, seeded and finely sliced 10 grilled artichoke hearts, sliced 8 slices Niagara prosciutto 1 cup fresh baby arugula Olive oil Squeeze of fresh lemon juice Sea salt Fresh cracked black pepper DirectionsTo make the sauce: Heat the olive oil in a saucepan over medium heat. Add the garlic and sauté for 2-3 minutes until softened. Add crushed tomatoes, oregano, sea salt and pepper Simmer for 12-15 minutes. Stir in fresh basil and set aside. To prepare the pizza dough: Preheat oven to 475 degrees F. If using a pizza stone, place it on the bottom rack of oven when it begins to preheat. Otherwise, sprinkle a baking sheet with a small amount of cornmeal to prevent sticking and set aside. Place pizza dough on a surface lightly covered with cornmeal. Using your hands, stretch and pull the dough into a 10-inch circle. Gently transfer pizza dough to the heated pizza stone or the baking sheet. Finishing the pizza: Smear your tomato sauce over the entire surface of the dough and out towards edges. Lay the slices of the buffalo mozzarella overtop and then dollop pieces of the comfort cream cheese on top. Scatter around your cherry tomatoes, red chilies, and artichoke hearts. Place stone in oven and bake for 10-12 minutes or until cheese is bubbling and golden. Remove from oven and transfer pizza to a flat surface or cutting board. Drape slices of prosciutto over top of pizza. In a small bowl, toss arugula with 1 tsp olive oil, a squeeze of fresh lemon juice. Mound fresh arugula on top of the pizza and finish with a sprinkling of sea salt and cracked black pepper. Serve immediately! Photo: www.michaelcrichtonphoto.com Food Styling: www.lindsayevansfood.com