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Pizza can be healthy folks!! Here is a delicious, healthy and nutritious pizza. Just use whole wheat dough, olive oil, vegetables and low fat cheese. You can lose weight eating this type of pizza. Start with 100% whole wheat pizza dough or make your own. Whole wheat dough is easy to find now and if you incorporate it slowly into your diet, I can assure you that you will never return to white flour products. Whole wheat flour products minimize glucose levels that white flour products spike leaving you tired and hungrier later. Whole wheat products keep you full longer. Whole wheat is delicious too. Broccoli is a member of the cabbage family and is a rich source of calcium. It is high in fiber, vitamins A, B6, C and K. The high content of Vitamin C prevents free radical damage. Broccoli also enhances the absorption of iron. When eaten abundantly, people have less risk of some cancers such as cervix, breast, colon, lung, prostate, esophagus, bladder and larynx. Portabella mushrooms surpass all produce with their high slenium content. Blood selenium levels decrease with age so we need to supplement our bodies with this cancer fighting  mineral.  Selenium is synergistic with Vit. E and helps keep our hearts healthy.  These mushrooms can lower the risk of prostate cancer. They are low in calorie and virtually fat free. Onions are loaded with bioflavonoids, proven to be a powerful antioxidant to fight free radicals. One such flavonoid is quercetin which lowers the risk of heart disease by keeping blood platelets from sticking together thus reducing harmful clots. Onions contain Vitamins A, B, C, and G as well as protein, potassium, magnesium, calcium, folic acid and fiber. Onion also has anti-viral and anti-bacterial properties. Cheese is known for it’s high calcium content which strengthens the density of bones and is vital in other physiological activities. Cheese is a good source of protein and protects against colon and breast cancers as well as osteoporosis, migraine headaches and PMS. Extra Virgin Olive Oil is a healthy and healing fat It prevents colon cancer and heart disease by controlling the LDL or bad cholesterol and raising the HDL or good cholesterol. No other oil has as high an antioxidant level. Extra virgin is the best because it comes from the first pressing of the oil. Oil becomes rancid easily. Light and heat are its enemy so store in a cool dark place. Now, let’s eat these beautiful and healthy ingredients in a scrumptious pizza.

Ingredients:

Whole wheat pizza dough

1/2 medium size yellow Onion, chopped

1-2 cloves garlic chopped

1 medium size Broccoli crown, cut into small pieces

3-4 large size Portabella Mushrooms sliced

8 oz. pkg. fresh mozzarella cheese or 1 pkg. of low fat/ low moisture  mozzarella cheese

1-2 T  Extra Virgin Olive Oil

Preparation:

Put some olive oil on your hands to prevent dough from sticking to them. Spread room temperature dough in a cookie sheet or pizza pan using the plam and heal of your hand and being careful not to tear the dough. If it should tear, put cold water on your fingers and work the dough back together. Set aside.

In a large saute pan, put the oil and when hot, add the onion and cook about 2 minutes.

Add the garlic and cook for 1 minute.

Add the rest of the vegetables and cook until they are near-done or softened.

Put the cooked vegetables on the pizza dough.

Top with mozzarella cheese.

Bake @ 400 degrees for 12-15 mins. until cheese is hot and melted.

let the pizza rest for 4-5 mins. before cutting so toppings will adhere.

Mangia!!

Alternatives:

You can use a non-wheat dough such as rice crust or any gluten free type.

You can switch the cheese from dairy (cow) to goat,  sheep or vegan cheese.

Use any vegetables that you like.

After I made this pizza, I thought that it would look more appealing if I had added roasted red peppers which would add color and also blend with the other flavors.

As always you may substitute spray oil or vegetable or chicken broth when sauteing the vegetables.

If you do not like onion or garlic, you may eliminate them and still have a great tasting pizza.

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While having Blogger’s Block, my daughter suggested I make one of my pizzas. Usually, I use what I have on hand or I go to the market and get inspired by the produce. I am not  sure if I have ever used the same ingredients twice. This is what makes pizza fun to make. Sometimes I use my homemade basil pesto, my homemade red pepper pesto or tomato sauce either homemade or store bought as a base. I will try anything that I think might go well on pizza dough. On this pizza, I did not use any base at all.

Ingredients:

1 lb. multi-grain or whole wheat FRESH dough. You can make your own dough or if you do not wish to reinvent the wheel, you can buy it as I did this time at the Whole Foods market.

1 red bell pepper

1 yellow bell pepper

1 medium sized broccoli crown

1 onion either Vidalia in season, Spanish, Red or yellow

8 oz. fresh mozzarella cheese

1 container of Gorgonzola cheese crumbles

Fresh Basil leaves

Extra Virgin Olive Oil

Garlic powder

Fresh ground black pepper

Directions:

In a 13 x 18 (approximately)non-stick cookie sheet or baking tray, spread room temperature dough to fill the cookie sheet. You may want to put some olive oil on your hands so the dough won’t stick to you. Use your palm and the heal of your hand to spread the dough. If the dough is too cold it will not spread and may tear. If this should happen, dip your fingers into cold water and work the dough together again.                                                                                                                             Set the dough in the cookie sheet aside.

Wash the vegetables.

Cut peppers into bite size pieces or any shape you prefer

Cut the broccoli into bite size pieces

Spray vegetables with olive oil spray or mix with a small amount of olive oil. Be careful, a little goes a long way. Sprinkle the vegetables with garlic powder and freshly ground black pepper. you can do this in the cookie sheet (see next step)

Put the vegetables in a second 13 x 18 inch cookie sheet and put them into a pre-heated oven set at 400 degrees Fahrenheit for 20 minutes or until nearly done.

Remove vegetables from the oven and arrange them attractively on the pizza dough

Add sliced or chopped onion

Top with slices of fresh mozzarella cheese

Toss gorgonzola crumbles throughout pizza

Add more garlic powder and fresh ground black pepper

Bake in the oven at 450 degrees for 10-12 minutes or until done to your liking and cheese is melted. Crust should be cooked throughout.

Remove pizza from oven. Cool for 5 minutes. Top with fresh basil

Buon Appetito!!

Tips:

Whole grains metabolize differently than processed white flour products. They have more fiber and nutrients too.

Roasted vegetables retain their nutrients and are more tasty and delicious.

Though I didn’t, if you choose to use tomato sauce, then bake the dough for 5 minutes, remove from oven, then top. This will prevent seepage of the sauce through the dough. Then, adjust overall baking time by the 5 minutes.

I roast the vegetables without the dough because I find that they take longer than the dough to bake. The vegetables roast better by themselves but you can try the ” on the dough”  method too for this pizza.

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