Clean Eating Brie and Crab Pizza

 Today is National Clean Eating Day.  I didn’t really know about clean eating until I read some information provided on Loves To Eat food blog, and I’m still learning about what it actually is the benefits of it.  She has some great information on her blog and tons of helpful links about clean eating, so head on over and educate yourself!

When I saw this recipe on the Loves To Eat blog I knew I HAD to make it.  I was literally drooling while I was reading the recipe and looking at the picture!  We love pizza at our house and I’m always up for trying new and different toppings on my pizzas.  When I told Spencer about this pizza he didn’t know what to think at first, but he said he was willing to try it, he’s usually not too fond of fruit on his pizza.  When we tried the pizza Spencer liked it, but shocked me by saying that he would have actually liked more pineapples so the next time I make this I will add quite a few more pineapple chunks.

This pizza was absolutely delicious!  It was unlike any other pizza I’ve ever had and I just LOVED it.  The crust was perfect; the inside was soft and bready and the outside had a nice crunch.  The pesto was out of this world, I LOVE cilantro so I could eat this stuff by itself.  The toppings were rich and oh so good the sweetness of the pineapple paired perfectly with the salty, richness of the pesto and cheese and the crab topped things off perfectly.  

To me, this was the perfect way to experience clean eating.  There is no sacrifice in taste but it’s food you can feel good about!  I can’t wait to try some other “clean foods”.

Brie and Crab Pizza

Ingredients:

1 recipe for clean pizza dough

For the pizza-

4 Ounces fresh crabmeat, cooked and coarsly chopped
1/2 Medium red onion, thinly sliced
1 Medium pinapple, diced or cubed (use about 1 cup)
3 Ounces brie cheese, sliced thick and chilled
For the cilantro pesto-
2 Cups cilantro leaves
2 Tablespoons unsalted almonds
3 Tablespoons water
2 Tablespoons olive oil
1 Tablespoon low-fat Parmesan cheese
1 Clove garlic, minced
Sea salt and fresh ground pepper, to taste

Directions:

Preheat oven to 475 F.

Place pizza stone (if using one) in oven to get warm.

For the pesto-

In a food processor, fitted with the standard blade, add cilantro, almonds, oil, parmesan cheese, and garlic and puree.  Season with salt and pepper and transfer to a resealable container.

***Can be stored in the refrigerator for up to 5 days.

For the pizza-

Divide the dough in half.  Place one ball of the dough on a flat surface lined with parchment paper.  Roll the dough to the desired size and thickness and spread 2 tablespoons of the cilantro pest over the pizza.  Top the pizza with crab, onion, and pineapple, making sure it’s evenly distributed.

Remove the pizza stone from the oven and transfer the pizza (along with the parchment paper) to the stone and place in the oven.  Cook the pizza for 7 to 8 minutes or until golden brown and the toppings are tender.  Remove from oven and top with the brie cheese and return to oven for about a minute or until the cheese is melted.

Remove from ove and slice immediately.  Enjoy!

**Ours cooked about 10 minutes to cook and then another 2 minutes for the cheese to melt.

Recipe Source: Loves To Eat