By Krista A. Parr, R.H.N.
Say what? You didn’t think pizza was a fertility-friendly food?! When it’s loaded with garden-fresh veggies and prepared lovingly in your own kitchen, there is no reason not to throw a pizza party!
Bell peppers, tomatoes, and spinach are abundant at the local farmer’s markets right now, and marinating them in garlic & herbs makes for exceptional flavour as well as added nutrients. Pair with a fresh green salad and you’ve got yourself a meal that’s bursting with antioxidants, fiber, and essential minerals.
Approx. 10 crimini mushrooms, chopped
2 bell peppers (I used yellow & orange), chopped
10-15 mini tomatoes, sliced in half
Half bunch of spinach, chopped (approx. 1.5-2 cups chopped)
2 cloves garlic, minced
Approx. 4 sprigs fresh rosemary, leaves removed & chopped very fine (or use other fresh herbs like basil, oregano or thyme)
1 Tablespoon balsamic vinegar
1 Tablespoon extra virgin olive oil
Generous dash of sea salt & fresh ground pepper
1 small can tomato paste
1 package mozzarella cheese, grated (I used goat mozza for a deeper flavour and easier digestion)
1 package mini pita or naan bread (I used a package of 5 ‘Indian Life’ brand spinach naan bread)
Place all the veggies and garlic in a large bowl, combine with the herbs, balsamic, oil, and S&P and mix well. Place in an air-tight container in the fridge and allow to marinate for an hour or more (the longer the better).
Pre-heat oven to 375F
Put the pita breads out on cookie sheets and divide the tomato paste evenly between them. Sprinkle each with a bit of mozzarella. Divide the marinated veggies evenly between the pitas and then top with more cheese.
Bake for about 15 minutes, until slightly golden.
Krista A. Parr is a Vancouver Registered Holistic Nutritionist and founder of Root to Fruit Nutrition, specializing in fertility. She is passionate about guiding women onto a nourishing, supportive diet. www.RootToFruitNutrition.ca