Easy Rainbow Heart Pizza’s With Avocado Tomato Salad!

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Did you know September is National Cholesterol Awareness month? In honor of this, I decided to do something this month to lighten up one of my favorite family recipes. I’m using Mazola® Corn Oil as a substitute for ingredients I would normally use in my recipes. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.​ Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses including baking, grilling, sautéing, stir-frying, or mixing up a marinade or dressing. There are so many things that I didn’t know about Mazola Corn Oil. I’ve been using it for years and I had no idea it has a smoke point higher than most cooking oils at 450°F and performs well in a variety of cooking applications. Many home cooks like myself may not realize that all cooking oils have a smoke point that, once exceeded, not only negatively affect the food’s flavor but also its nutritional value. So it’s awesome that I’m using something like this to cook with and reduce the saturated fats and cholesterol in our meals. You can easily make simple ingredient swaps in your recipes, such as substituting butter with Mazola Corn Oil. Every Friday is our family pizza night. I usually make a pizza with garlic butter crust with a caprese salad covered in regular Italian dressing. It’s not the best way to make pizza, honestly.

This month, I decided to substitute the butter and the dough I use for crust with Mazola Corn Oil and a tortilla. I also swapped out the store bought Italian dressing that’s made with a ton of not-so-good ingredients with a vinaigrette I made using Mazola Corn Oil. I made the whole pizza night not only lighter but more fun by making the pizza heart-shaped and rainbow.

Here is how to make this easy rainbow pizza with avocado tomato salad. For the Pizza:

  • ½ Cup of Mazola Corn Oil
  • 4 Large Tortilla
  • 4 Cups of Skim Low Fat Shredded Mozzarella Cheese
  • 4 Rainbow Food Colors
  • Heart Shape Cookie Cutter
  • Light Marinara Sauce
  • 1 Whole Avocado
  • 1 Tomato
  • Basting Brush
  • 4 Sandwich Bags
  • Parchment Paper
  • Cookie Sheet Pan

For the Salad Dressing:

  • 1 Cup of Mazola Corn Oil
  • Pinch of Salt and Pepper
  • 1 Teaspoon of Paprika
  • 1 Tablespoon of Minced Garlic
  • ¾ Cup of Red Wine Vinegar

We’ll start by making the pizza. Set your oven to 375 degrees to begin heating it up. You first divide the cheese into three parts in three separate sandwich bags. You place one to two drops of food coloring into each bag with the shredded cheese. You shake up the bags to color the cheese. Place them each into a separate bowl for easy assembly of your pizzas. Next you place your marinara sauce and ½ Cup of Mazola Corn Oil into separate bowls, as well. Next you take your heart cookie cutter and cut out heart shapes from your tortilla. Place the heart shaped tortillas on a parchment paper-lined cookie sheet pan. Brush the Mazola Corn Oil onto each heart shaped tortilla piece. Next, brush some of the marinara sauce into the center of Mazola Corn Oil covered tortilla heart. You then place a row of each color cheese onto the Mazola Corn Oil and sauce-covered heart tortilla pieces. Bake for 5-6 minutes until the cheese is melted and crust becomes slightly golden in color. That’s all you have to do to make the pizza. How fun and cute are these, folks!? Now, on to the avocado and tomato salad… These two dishes go great together! You simply cut your tomato and avocado into slices and place them onto your plate with your pizzas. It’s almost like a caprese salad except it doesn’t have the fresh mozerella and uses avocado instead. To make the vinaigrette dressing for the salad, you first you place your 1 Cup of Mazola Corn Oil into a bowl. You then add your spices, the minced garlic, and the red wine vinegar into the Mazola Corn Oil. Stir it with a spoon. You then drizzle it onto your sliced tomato and avocado with a spoon. That’s it! You have a great lighter version of a traditional salad and pizza pairing! I hope you all enjoy these recipes for your own pizza nights during this National Cholesterol Awareness month. For more info and more recipes, check out the Mazola.com website.

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