I received a complimentary copy of Cooking Light magazine in the mail the other day. It actually arrived at the perfect time since I needed to come up with a “family dinner” for the upcoming week.
As you know, I’m not much of a chef, so cooking magazines typically intimidate me with their complicated recipes and endless list of ingredients that force me to drop $20 on products that I will only use once or twice. However, this issue of Cooking Light had lots recipes that I could see myself making.
I especially loved that the September issue was the “ Carb-Lovers Guide to Great Nutrition.” It was awesome for a carb-loving gal like me!
From the magazine, I selected the Herbed Cheese Pizza recipe, which obviously seemed delicious, but also easy to cook. I further simplified the recipe by using a store-bought pizza crust instead of making my own.
This pizza turned out GREAT! It sort of reminded me of a bruschetta pizza with the diced tomato topping and herb flavors.
We couldn’t find the kasseri cheese at the grocery store, so we used fresh mozzarella instead, which tasted wonderful, but I would have preferred a cheese with more flavor. I also mixed the herbs directly into the sauce like a number of the Cooking Light reviewers suggested to do. It was a great idea!
The simplicity of the ingredients actually gave the pizza a gourmet taste. It was light, not at all greasy, with a wonderful, full flavor. It was so delicious, I ended up eating 3 pieces!
I doubled the recipe to make 2 pizzas for the four of us to share. (We had leftovers!) On the second pizza, I added shredded cheddar for the cheese lovers!
A glass of wine was the perfect compliment for this pizza.
I will definitely make this pizza recipe again! It’s a good one!