Healthy Pizza

One of my favorite things to do lately is to experiment with healthy versions of pizza. Boboli makes whole wheat crusts now in big and small versions that are a great foundation to work from. After that you can pretty much go anywhere you like. A more traditional pizza starts with the sauce (I usually use the squeeze bottle for this) and then freshly grated cheese. Already shredded cheese creeps me out because it has some sort of coating on it that keeps it from clumping together. It is easier to work with but I'm sure it leads to hallucinations after extended use. I like to get a sharp cheddar and than mix it in with some white cheese. Mozzarella works but monterey jack doesn't do too bad either. Apply layers separately because it is better to cover your toppings with the other layer. I really like to put mushrooms, olives and zuchinni on my pizza, but do what works for you. Even if it means using evil onions and polluting your cheese with that vile onion essence. Bake until the cheese is bubbly and the crust is well browned. The other way to go on this is to go cheeseless. No need for pizza sauce without cheese here, it would just be weird. I like to start with some pesto as a sauce. Then you kind of make a pizza salad from there. Spinach works really well with this recipe along with the aforementioned ingredients that I like. Maybe a little artichoke heart in this one would do the trick? Since there is no cheese a good way to check if it is ready is if the spinache is starting to cook in the pesto.