|Large tomato, seeded and diced||1|
|Grated part-skim mozzarella||1 cup|
|Fresh basil, chopped||½ cup|
|Olive oil||1 tablespoon|
|Balsamic vinegar||1 tablespoon|
|Garlic cloves, minced||2|
|Refrigerated pizza dough||10 ounces|
|Grated Parmesan cheese||2 tablespoons|
- Combine tomato, mozzarella, basil, oil, vinegar, and garlic cloves in a medium bowl. Let stand 10 minutes.
- Meanwhile, prepare grill and coat with cooking spray (or cook on nonstick aluminum foil).
- Unroll pizza dough into a 12-inch square and cut into 4 equal pieces. Transfer dough to grill, and grill about 4 minutes, until bottoms are browned. Turn dough squares over, top with tomato mixture (leave a ½-inch border), and grill about 4 more minutes, until cheese is melted and dough is cooked through.
- Sprinkle with Parmesan and serve.
2 starches; 1.5 medium-fat meat substitutes; 1.5 fats
Side Suggestions: Italian “House” Salad
Top mixed Italian greens with sliced tomatoes, cucumbers, and shredded carrots. Drizzle with balsamic vinegar and olive oil.
|Serving Size||¼ of recipe|
|Saturated Fat||4 g|
|Dietary Fiber||11 g|
A randomized trial found that drinking water before main meals led to higher weight loss than those who were asked to imagine a full stomach before main meals. Water preloading is believed to help create a feeling of fullness or satiety during the meal, which may help curb overeating.
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