Great New York Times Article About Healthier Pizza's

By MARTHA ROSE SHULMAN
Published: May 25, 2009

Pizza is many things to many people, but one thing it usually is not: healthy. I blame chain-store pizza and their thick, doughy crusts, usually loaded with cheese even before the extras like pepperoni and sausage are added.

But in any pizzeria in Rome or Naples, you’ll find a dizzying array of offerings that really are healthy. The crusts are thin, often topped with seasonal vegetables, and the slices are reasonably sized. There may be cheese on top, but not more than a few ounces.

It’s not tomato season yet, but that doesn’t stop me from making a range of pizzas. They’re white pizzas — instead of tomato sauce, they’re topped with caramelized onions and fennel, or roasted peppers, or mushrooms, goat cheese, walnuts and arugula. My crust, made with half whole wheat flour, is wholesome but light, full of flavor.

This week’s pizza recipes also make for a handy way to sabotage the picky habits of vegetable-averse kids. Just tell them they’re having pizza for dinner.

New York Times Article