We like our pizza crust thin and crispy with a light tomato sauce and a variety of delicious toppings. HALF FULL, a favorite restaurant in downtown Lewes within easy walking distance of our home, fits the bill for us. We avoid added oil and all meat and dairy toppings, choosing instead from the great list of Plant-Based options: Apple, arugula, artichoke hearts, basil, caramelized onions, kalamata olives, kale, mushrooms, oregano, oven-roasted tomatoes, pickled banana peppers, pine nuts, red onion, roasted red peppers, roma tomato, and spinach.
A customized house salad makes the perfect starter. We trade out the feta cheese for more roasted red peppers and choose balsamic glaze rather than creamy house dressing. Then come the pizzas--tomato/basil/kennett square mushrooms and spinach/roasted red pepper/artichoke heart with balsamic glaze.
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Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.
A heart attack turned her life upside down at age 70.
Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.
To contact Ms. Greet, email dgreet@aya.yale.edu.
For more information on plant-based eating go to greetplantbased.blogspot.com.
