If you’re looking to whip up some pizza for your next family dinner, then you need to try one of these pizza recipes!
Who doesn’t love a good pizza? This food is well loved throughout the world, and while you can eat it with traditional toppings, you can get creative and add your favorites to make it more personalized. But if you think that pizza isn’t that nutritious, you may want to reconsider– we talk about this a lot, and especially how the tomato sauce found in most pizzas contains lycopene! Lycopene is a powerful antioxidant that has been proven to protect the body against many chronic diseases. Similar to most nutrients, it’s more natural to obtain lycopene from foods rather than supplements. In order to achieve maximum health benefits associated with lycopene, it is recommended to consume tomato products with a heart healthy fat, such as olive oil or avocado. That’s why we recommend enjoying lycopene and its health benefits through delicious foods such as these pizza recipes.
Do you love Shakshuka? Then you’re sure to fall head over heels for these Shakshuka Pita Pizzas. These personal pizzas are topped with fresh spinach, eggs, feta cheese, and–of course–the classic melty egg. With flavors like this, what’s not to love?
Looking for a seasonal homemade pizza that everyone will love? This scrumptious Grilled All-American Avocado Pizza recipe is a perfect dish to share with your family and friends!
Yes, pizza CAN be a health food! This recipe for Thin Crust Spinach Pizza is ready in under 30 minutes and is filled with nutritious ingredients, vitamins, and minerals!
Switch out your pizza from Italian to Mexican with this South of the Border recipe. Use traditional pizza crust – just add beans, corn, peppers, taco seasoning, salsa and cheese. Is it Taco Tuesday or Pizza Friday? You decide.
Is fresh really best? Despite some common misconceptions, canned goods (like tomatoes) can be a more delicious, nutritious, and a more affordable option compared to their fresh counterparts. Here’s why you should consider adding some canned (or jarred) tomatoes to your grocery list.
Many people may be under the belief that while canned foods are convenient, they are lacking in nutrients. But is this thought process really true? Let’s break down the difference between fresh and canned tomatoes to see which one comes out on top.
Fresh Tomatoes
Tomatoes pack many beneficial health compounds–such as fiber and vitamins A and C–that are important for a healthy heart, as well as eyes, skin, and gums. Tomatoes also contain a powerful antioxidant and pigment called lycopene, which lends tomatoes their bright red color and contributes to heart health and cancer prevention.
While they may be available year-round, fresh tomatoes are often shipped over long distances in the winter or grown in heated greenhouses. It can take up to two weeks from field to fork to get fresh tomatoes when they are out of season, and they certainly won’t taste as good. While fresh tomatoes can add a flavorful bite to many dishes, they are best when they are in season. However, if you don’t have a garden and have to purchase fresh tomatoes, you might want to reserve them for dishes in which this texture really makes a difference (such as salads and sandwiches), as there’s no need to use fresh in dishes that feature cooked tomatoes.
Canned Tomatoes
Canned tomatoes are harvested at their flavor and nutrition peak and canned within just a few hours. Plus, they are quite affordable, meaning that this is a budget-friendly, easy, and convenient option for you and your family.
In addition to the affordability of canned tomatoes, they are rich in vitamins and minerals your body needs to function properly and can help boost energy and reduce the risk of certain diseases. In fact, studies have shown that canned tomatoes are even more nutrient-rich and environmentally-friendly than fresh tomatoes. And, as people continue to cook from the comfort of their own homes, canned tomatoes have grown in popularity thanks to their ease of use, high nutrition content, and a variety of forms (like tomato sauce, tomato paste, marinara sauce, salsa, and diced, stewed and whole tomatoes). Since fresh tomatoes can cost more–especially during the fall/winter/spring–you’re better off using canned/jarred tomato products for dishes in which the texture of fresh isn’t important, such as pasta dishes, pizza, lasagnas, curry, soups, stews, and casseroles and you want that PEAK of season flavor and nutrition.
What’s the verdict?
While fresh tomatoes can be eaten throughout the year, they are at their peak during summer; as such, it can be challenging to enjoy their ripeness during fall, winter, and spring. Conversely, canned tomatoes can be enjoyed all year round as an affordable, nutritious option that consistently delivers those delicious summer flavors whenever you need them.
Harvesting during the summer; available year-round
Flavor
Firm, plump, juicy, mild. Changes from one tomato to another.
Consistency! Higher concentration of flavor similar or sometimes better than fresh tomatoes based on the variety of tomato used and processing procedures
Cooking Suitability
SaladsSandwiches
Salsas
Roasted
Grilled
Baked
Kebabs
Bruschetta
SoupsPastas
Salsas
Pizzas
Baked pasta dishes
Marinades
Chili
Curries
Stews
Pizza
Casseroles
Convenience
Wash, slice, and dice as needed
Open can and mix into dishes
*Based on price data, May 25, 2017, Walmart.com**Based on price data for Hunt’s, May 24, 2017, Walmart.com
Learn more about why dietitians loved canned tomatoes with these articles:
Keep the heat down and the flavor high this summer thanks to slow cookers and instant pots! These low-heat recipes from dietitians are perfect for hot summer nights for when you don’t feel like turning on the stove.
There’s no need to heat up your kitchen on a hot day to turn out healthy, delicious meals! While it’s tempting to say “no” to cooking when the temperatures skyrocket, you can still beat the heat and enjoy dinnertime without turning on the stove or oven. Thanks to your trusty slow cooker or instant pot, you can enjoy your favorite tasty recipes all summer long! So, here are some low-heat recipes that are dietitian-approved to keep you and your kitchen cool during the hottest days of the year. Bon appetite!
10 LOW-HEAT RECIPES to try THIS SUMMER!
Keep the heat down and the flavor high this summer thanks to slow cookers and instant pots! These dietitan-approved recipes are perfect for hot summer nights for when you don't feel like turning on the stove.
The vibrantly flavored, Indian classic comfort food, Instant Pot Chickpea Curry, is super easy to make at home with a few simple ingredients—chickpeas, canned tomatoes, spices, and whole grains.
If you want an simple, satisfying meal, try this easy vegan chili. It’s so nice to toss ingredients into the slow cooker and not need to worry about them until you’re ready to eat. Then the house fills with delicious aromas, and your dinner is ready!
This peanut butter chicken curry is a one pot wonder! Made with chicken thighs, ginger, garlic, spinach, chickpeas and fire-roasted tomatoes with a flavorful peanut butter, coconut milk and lime juice broth.
When it comes to weeknights, we are always looking for new quick, easy, and family friendly meals. This Chicken Burrito Bowl checks all of the boxes, and is especially great for those families that have a picky eater or have different dietary restrictions. It’s easily customizable to fit your needs and preferences, while still being nutritious!
This vegetarian chili, which is also vegan and gluten-free, is packed with summery vegetables, including zucchini, peppers, corn, carrots, and tomatoes. Plus, the addition of steel cut oats gives it a “meaty” texture.
For other crockpot recipes, check out some of our favorites:
Bring the quaint flavors or Europe to your kitchen with this recipe for ratatouille! This is a classic dish that is loaded with summer garden vegetables and lots of flavor. This stew originated in the Provence region of France near the Mediterranean Sea, and is a delicious entree enjoyed during any time of year.
While there are many variations, the main star is tomatoes. Traditionally, ratatouille is made by cooking the tomatoes all day on the stove, but this recipe turns to canned tomatoes to create a delicious meal in less time and with less fuss.
This dish is not only delicious, but it’s also teeming with nutrition, as it’s naturally low in fat and high in antioxidants. Eggplant and zucchini are high in vitamin A, and diced tomatoes contain lycopene. Lycopene is a carotenoid that gives tomatoes their red color, and has been shown to reduce the risk of heart disease and certain cancers. It also has the ability to neutralize free radicals within the body to prevent oxidative stress, which helps prevent damage to our cells and our DNA. While lycopene is present in other fruits such as watermelon and pink grapefruit, tomatoes (which are the second most consumed vegetable second to potatoes in the U.S.), account for more than 85% of the lycopene in the American diet. Interestingly, cooked tomato products may hold particular significance, as the lycopene from cooked and processed tomatoes is more bioavailable than that of fresh tomatoes. Heating or processing breaks down the tomato cell matrix and promotes isomerization of lycopene from all-trans isomers to the more bioavailable form of cis-isomers. Research shows that single daily servings of processed tomato products produce significant increases of lycopene concentrations in blood and buccal mucosal cells in healthy adults.
Go ahead and make a pot of Ratatouille, get a fresh loaf of French bread, and enjoy an evening in France without leaving the comforts of your own home!
Ratatouille
Bring the quaint flavors or Europe to your kitchen with this recipe for ratatouille! This is a classic dish that is loaded with summer garden vegetables and lots of flavor. This stew originated in the Provence region of France near the Mediterranean Sea, and is a delicious entree enjoyed during any time of year.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Ingredients
½ cup olive oil
1 large eggplant, cut into 1-inch cubes
3 zucchinis, cut into 1-inch cubes
salt and pepper, to taste
1 large yellow onion, ½-inch dice
3 bell peppers, any color cut into 1-inch pieces
2 Tbsp. minced garlic
4 cups drained canned USA chopped tomatoes
4 Tbsp. tomato paste
1 bay leaf
4 sprigs fresh thyme
2 tsp. herbs de provence
½ cup drained non-pareil capers
Instructions
Heat a dutch oven over high heat then pour in the olive oil. Add in the eggplant and zucchini and season with salt and pepper. Cook, stirring occasionally, until the vegetables start to brown, about 5 minutes.
Mix in the onions, bell pepper, and garlic. Cook for 2 minutes then add in the tomatoes, tomato paste, bay leaf, thyme, herbs de provence, and capers. Season with salt and pepper to taste.
Bring the sauce to a boil, then lower the heat so that it is simmering. Cover and simmer for 30 minutes.
Remove the dutch oven from the heat and adjust the seasoning if necessary. Enjoy!
For other delicious tomato-based recipes, check out some of our favorites:
This heartwarming veggie delight for Greek Style Braised Eggplant is cold-weather comfort food that takes your taste buds around the world! #KitchenTravel.
If you are looking for a vegetable power packed disk, look no further! The Greek Style Braised Eggplant is perfect for chillier months while still being incredibly healthy and tasty. This dish is very versatile as well, since it can be served as an appetizer with Italian bread, or as a side and main course depending on your crowd!
This plant based dish combines ingredients such as chickpeas, canned tomatoes, eggplant, and peppers that are sure to satisfy your Mediterranean cravings. Additionally, the chickpeas will help satiate as they are packed with protein! With the addition of garlic, turmeric and black pepper it will be a party in your mouth while providing your body with incredible anti-inflammatory benefits.
While this recipe has many delicious components, the real star is the addition of canned tomatoes. Not only do they add great flavor, but they also include plenty of nutrients! Tomatoes contain a substance called lycopene, which gives the tomato its vibrant color; it is also great for your skin, heart health, decrease risk for cancer and lung health. Additionally, they provide essential antioxidants that have been found to positively impact hypertension. Research suggests that this is because fruits and vegetables contain a wide variety of antioxidants that work together and create a powerful chain of antioxidants. That’s why we love canned tomatoes! They are rich in antioxidants, and contain lycopene in addition to other phytochemicals (like beta carotene) that can work together to prevent disease.
So, what are you waiting for? Try out this recipe for maximum flavor and health!
Yield: 6 servings
Greek Style Braised Eggplant
This heartwarming veggie delight is cold-weather comfort food that takes your taste buds around the world! #KitchenTravel.
Cook Time20 minutes
Prep Time55 minutes
Total Time1 hour15 minutes
Ingredients
1 ½ lbs. eggplant, cut into 1-inch cubes
salt, as needed
¼ cup olive oil
1 large yellow onion, chopped
1 green bell pepper, deseeded and diced
1 carrot, chopped
6 garlic cloves, minced
2 dry bay leaves
1 ½ tsp smoked paprika
1 tsp. ground coriander
1 tsp. dried oregano
¾ tsp. ground cinnamon
½ tsp. ground turmeric
½ tsp. ground black pepper
1 (28 oz.) can chopped tomato
2 (15 oz.) cans chickpeas, drained but reserve the canning liquid
parsley, for garnish
Instructions
Preheat the oven to 400˚F.
Place the eggplant in a colander over the sink. Sprinkle salt over the eggplant and set it aside for 20 minutes. Rinse the eggplant with water and pat dry.
Heat the olive oil in a large oven-safe pan over medium high-heat. Add in the onion, bell pepper, and carrot. Cook for 2-3 minutes then add in the garlic, bay leaves, paprika, coriander, oregano, cinnamon, turmeric, black pepper, and salt to taste. Continue cooking for 1 minute.
Add in the eggplant, tomatoes, chickpeas with reserved chickpea liquid. Mix to combine. Bring the mixture to a boil and cook for 10 minutes, stirring occasionally. Cover the pan and transfer it into the oven. Bake it for 45 minutes until the eggplant is very tender.
Remove the pan from the oven and uncover. Drizzle olive oil on top and garnish with parsley. Enjoy!
For other delicious tomato-based recipes, check out some of our favorites:
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