Encouraging Health

For a little bit of cell-soothing nutrition, add an extra sprinkle of these zingy flakes to your slice: oregano.

That’s right — oregano doesn’t just add pizzazz to your pizza sauce. It may have the power to prevent tissue-damaging inflammation, too.

It’s Essential
The essential oils in oregano are rife with a substance called (E)-beta-caryophyllene — or (E)-BCP for short. These compounds bind to certain cell receptors in a way that could mean less inflammation, according to mouse studies. Good news, since inflammation has been fingered in a bunch of bad health outcomes, from heart disease to cancer. Researchers suspect (E)-BCP may have a similar inflammation-fighting benefit in humans.

A Little Dash Will Do Ya?
It’s not clear how much (E)-BCP is in oregano, but surprisingly, the lowest dose of the compound was often the most effective in a recent study. Black pepper, rosemary, and cinnamon all have the compound, too. When your spice shakers are on E, try these other inflammation-fighting foods, too:
Anthocyanin-packed cherries and berries
Omega-3-rich fish, like salmon and tuna
Flavonol-loaded dark chocolate
Oleocanthal-crammed olive oil
Recipe Corner
Toss the boring pepperoni and cheese standby and impress your guests with this extra-healthy, extra-oregano-y Caramelized Onion and White Bean Flatbread.

Caramelized Onion and White Bean FlatbreadThis recipe uses mashed beans as a base rather than the usual tomato sauce or pesto. The delicious result is more protein and a very tasty pizza.

Ingredients
3 tablespoons extra-virgin olive oil
1 each large onion, thinly sliced lengthwise
1/4 teaspoon salt
20 ounces prepared whole-wheat pizza dough, thawed if frozen (see Ingredient notes)
2 tablespoons minced fresh oregano
1/2 teaspoon freshly ground pepper
1 15-ounce can white beans, rinsed
3 tablespoons water
2 teaspoons white-wine vinegar
2 each plum tomatoes, thinly sliced
1 cup finely shredded smoked Gouda or Cheddar cheese
2 tablespoons pepitas (see Ingredient notes), optional

Directions
1. Place oven rack in the lowest position; preheat to 450°F. Coat a large noninsulated baking sheet with cooking spray.
2. Combine oil, onion and salt in a medium saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 to 7 minutes. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft and golden, 5 to 8 minutes more.
3. Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
4. Stir oregano and pepper into the onion. Transfer half the onion to a small bowl. Add beans to the remaining onion; cook over medium heat, stirring often, until heated through, 2 to 3 minutes. Transfer the bean mixture to a food processor, add water and vinegar and pulse until a coarse paste forms.
5. Spread the bean paste over the pizza crust. Top with the reserved onion, tomatoes, cheese and pepitas, if using. Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes. Slice and serve.

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