This wasn’t in line to be my next post but I have gotten behind, and since it is simple and short I will post it while it is fresh on my mind. This is my first use of the tomato sauce I made yesterday.
We are about to embark on a short road trip, and road trip food, if eaten out ( in restaurants) isn’t always the healthiest, so I wanted to enjoy a dose of dark leafy greens and leave on a delicious note.
Pizza is often categorized in the unhealthy column, sometimes undeservedly so. What could be so unhealthy about tomato sauce on a whole grain crust with a few veggies and a moderate amount of cheese? If that is what is called indulgence I am all for it once in awhile.
Besides Swiss chard, beet greens and Malabar spinach, sweet potato leaves are another option for dark leafy greens in the heat of summer.
Sweet potato vine stems do not become tender when cooked so are not edible, but they can be cut into sections and replanted to propagate new sweet potato plants. You can see how they readily take root wherever the stem comes in contact with soil.
The chopped sweet potato leaves were added to sautéed onions and cooked under a lid until tender with minimal addition of water.
For the pizzas I used a store-bought whole grain crust which I cut into smaller individual pizzas.
I spread some of the tomato sauce I made yesterday onto the individual crusts I had cut out, making a point to evenly scatter the mushrooms and olives.
The cooked sweet potato greens were then evenly distributed on the individual crusts followed by shredded sharp Provolone cheese.
The pizzas were baked at 450ºF for 7 or 8 minutes.
For me, an unhealthful meal is usually followed by an ill feeling of fullness and bloating, none of which I felt after eating this. I say, pizza can be good food.