All Choked Up Chicken & Goat Cheese Pizza

Eating Light, Done Right

by Tania N. Boughton

(T Cubed LLC, 2012, $24.99)

• 1 cup drained artichoke hearts, rinsed and halved
• 3 large plum tomatoes
• 3 tbsp. reduced-fat grated Parmesan
• 2 tbsp. fresh oregano
• 1 10-to-12-inch whole wheat pizza crust
• 4 oz. reduced-fat goat cheese
• 1/2 cup nonfat ricotta
• 1 cup thinly sliced chicken breast, rotisserie or grilled (skinless of course)

1. Heat oven to 450 degrees, mix goat cheese and ricotta in a medium bowl, and spread over pizza crust, leaving about 1 to 1 1/4-inch border.

2. Top with chicken, artichokes and tomatoes, then cover with reduced-fat Parmesan.

3. Bake until Parmesan is golden, about 8-10 minutes, top with oregano and serve. Serves 2.

CONUNDRUM RED BY CAYMUS

Caymus Conundrum White has been around for quite a while, but the red blend is new and a favorite of those who have experienced it. The wine is actually made by Charlie Wagner II, the well-known winemaker from Caymus Vineyards, and that right there says something about it!

However, unlike the big Cabernet Sauvignons Wagner makes, this red has lots of flavors – dried berries and chocolate (yum!) – and pairs well with many different foods: pizza, pasta and even chocolate. Smooth, round and easy to drink, it also goes well just sitting by the pool. The nose is amazing; just smell the wine and you know it’s going to be great. Plus, it retails for about $20!

The winery doesn’t let us know what grape varietals are in it, but who cares? For the quality and price, they can keep me guessing, drinking and enjoying!                            

— Richard Righton
Owner, Bidwell Street Bistro in Folsom