I graduated from UCSD. I met my husband through UCSD. I still live within driving distance of the campus. So it only makes sense that I’d branch out, from a culinary perspective, at UCSD.
The UCSD Moores Cancer Center’s Health Eating Program, to be more specific. Taught by cookbook author, nutritionist and Chef Susan Faerber and her associates, these classes expose students to a ton of super delicious recipes that also combat disease. It’s like food as medicine, only tastier. (And as a cookbook nerd, it’s always fun to get the author to sign her book, in this case Food for Thought: Healing Foods to Savor, available through UCSD.)
The classes are usually demo only, but last night, my friend Shelly and I got a chance to make this super easy pizza. It’s so fantastically simple, and from counter to table can be made in about the same time as waiting for the guy at your local pizza joint to sling a greasy box of pie your way.
Take-Out Pizza at Home
1 pkg Trader Joe’s whole wheat pizza dough
¼ cup cornmeal
½ cup marinara sauce (look for low sodium versions, or make mine instead!)
3 oz. smoked salmon
2 tablespoons capers
½ cup chopped onion
3 oz. crumbled goat cheese
1. Heat the oven to 500 degrees; turn it on at least an hour before you begin. A hot oven is critical to getting that super crispy crust. Also, get the dough out of the fridge and onto the counter about 20-30 minutes before you begin.
2. Sprinkle cornmeal (not flour, which is absorbed into the dough) over your work surface. Using a rolling pin, roll out the dough into a circle. As the circle grows, pick up the dough and use your closed fists to stretch the dough out even further. Place dough on a baking sheet or 12” round pizza pan – spritz with olive or canola oil first.
3. Schmear the marinara sauce all over the dough. Drizzle the rest of the ingredients over the pie, leaving the cheese for last. (Resist the temptation to add more cheese – the ingredients will shine on their own, and you’ll keep the calories down.)
4. Bake for 12 minutes or until the cheese is melting and the crust begins to brown.
Adapted from UCSD Cancer Center Healing Eating Cooking Class, Eating Around the World