When it comes to healthy skin foods, we think more superfoods, like kale and blueberries, and less weekend indulgences like, well, pizza. But with the release of Eat Beautiful: Food and Recipes to Nourish Your Skin from the Inside Out ($21, amazon.com), a lifestyle guide from world-renowned makeup artist and beauty expert Wendy Rowe, delicious food and good-for-you food don't have to be mutually exclusive.
Rowe, who boasts A-list clients like Sienna Miller (who wrote a forward for the book), Kate Hudson, and Cara Delevingne, maintains a holistic and uncomplicated approach to beauty and considers diet a crucial component to any beauty regimen.
"If you’re healthy, then you’ll look good too," Rowe tells InStyle. "If you sit around eating the wrong sorts of food and not moving or taking care of your skin, then it’ll show in your body and face; you won’t look good."
Eat Beautiful combines all of the beauty secrets amassed by Rowe over 20-plus years with nutritionist-backed guidance to create what is essentially a bible of simple recipes and easy-to-understand information to achieve the healthiest skin from the inside out.
Courtesy Sarah Hall Production, Inc.
And, while the book has plenty of seasonal, healthful recipes full of skin superstars like whole grains, antioxidant-rich pomegranates and healthy fats like avocados, it also has some comfort food spins.
"You can still have treats, and it’s important to remember to enjoy life without taking things too seriously," reminds Rowe. "It’s all about achieving the right balance."
And what's a balanced diet without a little pizza? Rowe's Herby Leek and Pancetta Pizza is topped with toxin-flushing leeks and antioxidant-rich canned tomatoes (hello, skin favorites lycopene and beta-carotene!) for a weekend treat that won't sabotage even the most diligent skincare efforts. Read on for the recipe!
Herby Leek and Pancetta Pizza
1 tablespoon olive oil
1 medium onion, finely chopped
1 garlic clove, finely chopped
2 14 1/2 ounce cans of chopped cherry tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon honey
fine sea salt and black pepper
2 1/2 cups tepid water
3 1/4 ounce sachet of dried yeast
2 tablespoon honey
8 cups strong bread flour, plus extra for dusting
1 tablespoon salt, leveled
1 leek, sliced into short lengths
olive oil, for drizzling
3 1/2 ounces buffalo mozzarella, cut into pieces
2 1/2 ounces sliced unsmoked pancetta, torn into pieces
leaves from 1 sprig of rosemary
1026 calories per pizza
How to Make It
First make the sauce. Heat the oil in a large high-sided skillet; add the onion and the garlic and fry over medium heat for 5 minutes or until soft. Add the tomatoes and simmer over a low heat for 40 minutes or until thickened.
Add the dried herbs and honey, then season to taste with salt and pepper before setting aside.
While the sauce is cooking, make the dough. Pour half the water into a bowl and add the yeast and honey, leaving it for 3 minutes for the honey to dissolve.
Place the flour and the salt in a large bowl and create a well in the middle. Pour the yeast mixture into the well.
Start to bring the flour in from outside the well. Continue doing ths until the center of the mixture is porridge-like in consistency, then add the remaining water. Mix again, continuing to bring in flour from the edge of the bowl until fully incorporated.
On a work surface lightly dusted in flour, start to knead the dough by pushing and folding it on itself. Roll it around, over and over, for 4-5 minutes or until the dough is smooth and elastic in consistency.
Place the dough in a large clean bowl, sprinkle over a little flour, then cover in plastic wrap and allow it to rise for half an hour. It should double in size.
Shortly before the dough has finished rising, preheat the oven to 475 degrees Fahrenheit and lightly dust 2-4 baking sheets with flour.
Place the leek in a small pan of boiling water and blanch for 3 minutes. Drain well and set aside.
When the dough has finished proving, knock the air out for 30 seconds by squashing it on a flour-dusted work surface. Divide into four balls, then roll out on into disks about 1 inch thick and 8 inches in diameter.
Transfer the pizza bases to the prepared baking sheets. Spread each pizza base with tomato sauce and drizzle a little olive oil over the edges.
Top each pizza with the mozzarella between the pizzas and bake in the oven—in two batches, if necessary—for 8-10 minutes.
You'll most likely have a bit of the sauce left over; don't overload the dough or it will become soggy.
Eat Beautiful: Food and Recipes to Nourish Your Skin from the Inside Out
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