I find that introducing new ingredients to children — and even adults — is best accomplished when the portions are small or the meal is presented in a familiar way. Fresh pears may seem boring to a child, but atop a crispy pizza crust bubbling with cheese… Success! This recipe is an all-around winner. The pies are small, made for one, and the flavor combination is unbeatable. Bosc pears are ideal for baking and go well with cheese. But what’s with the hemp seed and honey? Hemp seed provides a punch of protein and the honey rounds out the flavor of these wonderful pies.
Yield: 4 individual pizzas
Time: 35 minutes
1 lb. pizza dough, at room temperature
Flour, as needed
4 tsp. hemp seed
¼ cup shredded low-fat mozzarella
3.6 oz. (½ cup) part skim ricotta cheese
3 Tbsp. finely grated Parmigiano Reggiano
2 medium pears, preferably Bosc (about 7.5 oz. each)
2 tsp. lemon juice
1 Tbsp. honey
Preheat oven to 450°F.
Layer a rimmed baking sheet with foil and coat with cooking spray. Sprinkle 1 to 2 tablespoons flour onto a cutting board. Dust the pizza dough with flour, and divide into half. Then, divide each half again, so you have four rounds. Slowly, stretch the dough on the back of your knuckles, rotating the dough and stretching it to make individual pizza rounds. Sprinkle each pizza with 1 teaspoon hemp seeds, pushing the seeds into the dough. Transfer to prepared baking sheet.
In a small bowl, combine the cheeses and salt, stirring to combine. Trim the stem from each pear, and cut each one in half, using a spoon to core each half. Slice each half into about 5 slices. To assemble the pizzas, divide cheese mixture between pizzas, using a spatula to spread a layer of cheese on each one. Fan out the pear slices, using half of a pear on each pizza. Drizzle lemon juice onto each pizza, and place in preheated oven. Cook until crust is golden brown, about 15 minutes. Drizzle pizzas with honey, and cook just 2 to 3 minutes more. Remove from oven, let cool, and serve.
Let the dough sit at room temperature for an hour or two; the longer it sits, the easier it is to mold into the shape you like.
Protein: 18 g
Total Fat: 13 g
Carbohydrates: 72 g
Sodium: 600 mg
Fiber: 5 g
©2013 The Truly Healthy Family Cookbook.