Instead of regular pizza dough, Todd chose to use whole wheat naan bread. It’s prepackaged so the portions are easy to manage, gets crispy in the oven for a nice crust, and helps you digest slower because it’s packed with fiber. The whole wheat Naan, coupled with the lower-fat dairy, yielded a pizza that’s only 345 calories.
Todd's Naan Flat Bread Arugula and Artichoke Pizza
4 pieces whole wheat Naan flat bread
1 cup grilled artichokes
2 tbsp artichoke spread
1 cup low fat whipped ricotta
1/2 cup shredded low fat mozzarella cheese
3 cups arugula
1 cup cherry tomatoes
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1/4 tsp Kosher salt
1 bunch fresh basil leaves
Preheat oven to 350°. Brush Naan flatbread with EVOO, then spread on artichoke spread and whipped ricotta. Top with grilled artichokes and cherry tomatoes and sprinkle with shredded mozzarella cheese.Bake in oven 6-8 minutes or until cheese is melted and flatbread is golden. While flatbread is baking, toss together arugula, lemon juice, salt and remaining EVOO. Remove flatbread from oven and top hot, baked flatbread with arugula salad mixture and serve.