Greetings from the Windy City! I’m spending a lovely few days in Chicago and enjoying the BEAUTIFUL weather here and becoming a little bit more of a city girl!
If you know me well, I am that girl that lives in the suburbs who drives her car most days, doesn’t take public transportation, and until this weekend didn’t own a sensible pair of walking shoes for city-living (aside from sneakers!) Many of you have asked. Here’s the link to the shoes
Being in Chicago for five days, I’ve walked a lot… eaten a lot of great food… and gotten a little more comfortable with taking an Uber! How very urban of me, right? Speaking of great food… I highly recommend Big Star in Wicker Park. So good! Check out my Taco con Zanahorias (carrots!)…
When I told folks I was heading to Chicago, I was given a list of foods to try: Deep dish pizza, a Chicago dog, and Garrett’s popcorn. Um, while these all sound delicious… they’re far from what I should be eating to stay on track! Note: At the time of this post, I had yet to try any of the above; however, there’s a Garrett’s not too far from my hotel… and of the three, that will likely be the one I try!
For today’s post, I decided to share a makeover pizza dish. It seemed fitting for a Chicago day, considering that on most days, I’d love to have that deep-dish cheesy goodness Chicago offers… but it just doesn’t fit into my lifestyle.
This pizza is a healthy copycat to an AMAZING pizza I had at Osteria Marco in Denver. The saltiness of the salami paired with the tanginess of the pepperoncini really make for a tasty pie. By using Flatout Bread as the pizza crust and going light on the salami and cheese, you save tons of calories on this pizza. Still an indulgence, but much more reasonable. Enjoy!
Flatout Salami and Pepperoncini Pizza
1 multi-grain Flatout Bread wrap
4 slices salami, thinly sliced
2 oz. Fontina cheese, sliced
1/4 cup marinara sauce
8-10 pepperoncini slices
1. Preheat your oven to 400 degrees.
2. Prepare a baking sheet with a light coating of cooking spray and top with flatout bread. Top with marinara sauce. Note: I used a new tomato sauce from Sprouts that had quinoa in it. Pretty good stuff!
3. Next add your salami and pepperoncinis. Note: I went to the deli counter and just had 5 slices of salami cut. That way, I didn’t have extra. You can always get a slice of bacon or just the amount of cheese that you need. Handy tip… and look at that price tag!
4. Add your cheese. Note: I just cut my fontina into chunks and added it throughout the pie.
5. Bake at 400 for 10-12 minutes and look how beautiful…
Per Serving (1 pizza):
CAL 395; FAT 12g; CARBS 24g; PROT 25g; FIB 9g; WW Points Plus: 7