Recipe Redo Blog

Traditional Recipes Redone…Healthier

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Spinach Pesto Pizza

Pizza cravings are hard to kick – especially on a Friday night when pizza and a movie sounds like a great way to jumpstart the weekend! Who said you have to ditch the pizza pie altogether? Traditionally, yes, pizza isn’t the best option for a health conscious diet. With a few ingredient and method swaps, however, you’ll soon be on your way to enjoying a long-time fav with an updated twist. What could be better? (Or yummier!) Tonight, try serving up this delicious recipe for Spinach Pesto Pizza with Artichokes and Roasted Red Peppers. Do you love Margherita pizza? This recipe calls to mind hints of everything you love about that recipe with an amped up veggie helping. Enjoy and Happy Cooking! Screen Shot 2016-03-24 at 10.27.07 PM

Spinach Pesto Pizza with Artichokes and Roasted Red Peppers


  • 1/2 a batch of Whole Wheat Pizza Dough
  • 1/4 cup Spinach Walnut Asiago Pesto
  • 1 cup artichoke hearts, quartered
  • 1/2 cup roasted red peppers, sliced
  • 1/2 cup shredded Asiago cheese
  • a pinch of cornmeal & nonstick cooking spray

Love what you taste? Yum! You can find the original recipe with detailed preparation instructions on Baked Greens. Keep up with Baked Greens on social media for more yummy and healthy meal inspiration: Facebook, Pinterest and Instagram.

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BBQ Chicken Pizza by Biggest Loser Resort

BBQ Chicken Pizza by Executive Chef Cameron Payne of The Biggest Loser Resort, a Destination Spa Group member.

Serves 4


  • 2 Udi’s gluten free pizza crustsBBQ Chx Pizza
  • 11 ounce of the ricotta filling it’s just a little over a 1/2 of a cup
  • 4 ounce BBQ Sauce
  • 1 cup cooked grilled chicken cut into bite size pieces
  • 1 cup diced tomatoes
  • 1 cup diced red onion
  • Chopped cilantro, just enough to garnish. If you don’t
  • like it don’t use it.
  • 4 ounce parmesan cheese


  • 7 ounces light ricotta cheese
  • ¾ cup yellow onion, sliced
  • 1 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon sea salt
  • 1 ounces parmesan cheese


Preheat oven to 350 degrees. In a sauté pan heat to medium and spay with pam nonstick spray. Add the sliced onions and cook until you get a nice golden color. Stir repeatedly so not to burn the onions. In a mixing bowl add the ingredients to the bowl. The onions will help warm the ricotta and make it easy to mix. After the filling is fully mixed use a 1/4 cup measuring cup to scoop out and place the scoop in the middle of the crust. Spread the filling to the edges of the crust. Then add the 2 ounces of BBQ Sauce to the center and spread on top of the ricotta. Top with the cheese mixture. Add a 1/4 cup of grilled chicken the pizza. Top with the tomatoes and onions. Bake for 15 minutes or until cheese is melted. Take the pizza out of the oven cut into quarters and add to the plate ½ the pizza. Garnish with chopped cilantro.

458 Calories