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Reply
| | From:  Genie· (Original Message) | Sent: 11/23/2007 9:56 PM |
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Reply
| | | From: Genie· | Sent: 11/23/2007 9:57 PM |
| Broccoli Pizza
2 tsp. olive oil
6 cups broccoli florets
2 cloves garlic, minced
1 large prebaked pizza shell (Boboli)
1 cup part skim ricotta cheese
2 TB Parmesan cheese, grated
1/2 cup coarsely chopped roasted red pepper
1. Heat oven to 450° F.
2. Heat oil in a nonstick skillet. Add broccoli florets and garlic; sauté
until tender crisp.
3. Bake pizza shell until lightly crisped. Top with ricotta, Parmesan, and
broccoli. Sprinkle
with roasted red pepper and bake until heated through.
Serves: 6.
Nutrition Information:
Per Serving = Calories 230, fat 7 g, saturated fat 2.5 g, cholesterol 15 mg,
sodium 420 mg, carbohydrate 29 g, fiber 3 g, protein 12 g.
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Reply
| | | From: Genie· | Sent: 5/13/2008 5:54 PM |
Tex Mex Pizza
~~~Crust~~~
1 TB cornmeal
One (1 lb.) frozen bread dough, thawed
~~~Topping~~~
1/2 lb. lean ground beef
1 medium onion, chopped
1 yellow bell pepper, chopped
1 garlic clove, minced
1 can (16 oz.) fat free refried beans
1 cup salsa
1 can (4 oz.) chopped green chilies
1 tsp. chili powder
2 cups (8 oz.) shredded reduced fat Mexican blend cheese
2 medium tomatoes, chopped
2 cups shredded lettuce
Heat oven to 425° F. Coat two 12" pizza pans with vegetable cooking spray;
sprinkle with
cornmeal. Set aside.
To make the Crust: Divide the bread dough in half; roll each portion into a
12" circle. Transfer
to prepared pans. Build up edges slightly; prick dough thoroughly with a
fork. Bake until lightly
browned, 12 minutes.
To make the Topping: Sauté the beef, onion, bell pepper, and garlic in a
nonstick skillet over
medium heat until meat is no longer pink, breaking up meat with the back of a
wooden spoon;
drain.
Stir in refried beans, salsa, chilies, and chili powder; heat through. Spread
over crusts; sprinkle
with cheese.
Bake until cheese is melted, 6 to 7 minutes. Top with tomatoes and lettuce;
serve immediately.
Serves: 12
Nutrition Information:
Per serving = Calories 250, fat 7 g, saturated fat 3 g, cholesterol 20 mg,
sodium 706 mg, carbohydrates 31 g, fiber 5 g, protein 17 g.
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Reply
| | | From: Genie· | Sent: 6/27/2008 2:54 AM |
Steak & Blue Cheese Pizza Recipe 1 sourdough pizza dough
2 cups yellow onions sliced
1 small can mushrooms
8 ounces tri-tip steaks
2 tablespoons low-fat mayonnaise
1 ½ teaspoons horseradish
½ cup mozzarella
¼ cup blue cheese
salt Cook onions and mushrooms on medium-high heat covered for 3 minutes. Uncover and cook 5 minutes stirring occasionally. Stir in ¼ tsp salt and remove mixture from the pan.
Salt and pepper the steak and add it to the pan you used to cook the onions. Cook over medium-high heat for 3 minutes per side or until it reaches desired level of doneness. Let stand for 5 minutes then cut steak into thin slices.
Form the dough into the desired shape and cook untopped at 415°F for 5-7 minutes. Remove dough from the oven. Combine horseradish and mayonnaise and spread it on the dough. Top with onion mixture, steak, mozzarella, and blue cheese. Cook at 415°F for 7-10 minutes or until cheese starts to brown. Remove from the oven and let stand for 2-4 minutes before enjoying | |
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Reply
| | | From: Genie· | Sent: 6/27/2008 2:54 AM |
Onion & Yogurt Pizza Recipe 1 standard pizza dough
½ cup olive oil
3 yellow onions sliced
1 pound russian yogurt
½ cup romano cheese
salt
pepper Day 1 - Drain the yogurt & Caramelized the Onions
In the refrigerator, strain the whey from the yogurt. I recommend using a piece of cheese cloth in a fine strainer over a 5 ½ quart sauce pan. The goal of this process is to get the curd from the yogurt, which is a crude form of cheese. The next day, you should have a crumbly (yet moist) cheese type substance.
Put sliced onions in a dutch oven (preferably cast iron) and drench with olive oil. If you are feeling jaunty, you can also use flavored dipping oils. Cook covered, stirring occasionally, at 475°F for 2-3 hours or until burnt and goopy. The burnter and goopier the better as long as they are not too dry.
Day 2 - Make the Pizza Pie
Form the dough into the desired shape, slather with oil and cook untopped at 415°F for 5-7 minutes. Remove the dough and top with caramelized onions, yogurt cheese and romano. Cook at 415°F for another 7-10 minutes or until crust reaches desired brownness. Remove from the oven and let stand for 2-4 minutes. Enjoy your healthy caramelized onion and yogurt pizza recipe! | |
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Reply
| | | From: Genie· | Sent: 6/28/2008 6:24 PM |
TAFFY APPLE PIZZA 1 (20 ounce) package refrigerated sugar cookie dough
16 ounces fat free cream cheese, softened
1 cup packed brown sugar
1 tsp. vanilla extract
5 medium apples
1/2 cup water
1 Tbsp. lemon juice
1/4 cup fat free caramel ice cream topping Pat the cookie dough over the bottom of an ungreased deep dish pizza pan. Bake at 350° for 11 to 14 minutes or until light brown. Let stand until cool. Combine the cream cheese, brown sugar and vanilla in a bowl and beat until smooth. Spread over the cooled cookie crust. Peel, core and slice the apple. Dip the slices in a mixture of water and lemon juice to prevent browning. Arrange the slices on the cream cheese mixture. Drizzle the caramel topping over the top.
Cut into 16 servings, with a pizza cutter. | |
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Reply
| | | From: Genie· | Sent: 8/8/2008 4:36 AM |
Broccoli Turkey Pizza
1/3 cup low fat mayonnaise
1 tablespoon Dijonnaise mustard
1/2 teaspoon pepper
2 1/2 cups chopped fresh or thawed frozen broccoli
2 cups cubed cooked turkey
1 cup shredded Cheddar cheese
1 12 inch round Boboli or other crust
In medium bowl, combine mayonnaise, Dijonnaise and pepper. Stir in broccoli, turkey and cheese. Spread turkey mixture on crust and bake at 425F for 12 minutes or until lightly browned.
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Reply
| | | From: Genie· | Sent: 10/11/2008 7:15 PM |
| Basil and Three-Cheese Thin-Crust Pizza
Inspired by the original Margherita pizza from Naples, this version
features a spicy red sauce, ricotta and mozzarella cheeses, and a
sprinkling of fresh basil. Use a gentle hand while rolling this thin
crust. If the dough tears, just gather it into a ball, cover with
plastic wrap, and let it rest for 10 minutes before re-rolling. Place
the dough in the refrigerator for its first rise to ensure the crust
stays thin.
Ingredients
Dough:
1 teaspoon honey
1 1/2 teaspoons active dry yeast
1/2 cup warm water (100° to 110°)
1 1/4 cups all-purpose flour (about 5 1/2 ounces), divided
1/4 teaspoon salt
Cooking spray
2 tablespoons stone-ground yellow cornmeal
1 1/2 teaspoons olive oil
Remaining ingredients:
Spicy Pizza Sauce
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 cup part-skim ricotta
2 tablespoons finely grated fresh Parmesan cheese
3 tablespoons thinly sliced fresh basil
Preparation
To prepare dough, dissolve honey and yeast in 1/2 cup warm water in a
large bowl; let stand 5 minutes. Lightly spoon flour into dry
measuring cups; level with a knife. Add 1 cup flour and salt to yeast
mixture; stir until a soft dough forms. Turn dough out onto a lightly
floured surface. Knead until smooth and elastic (about 6 minutes); add
enough of the remaining flour, 1 tablespoon at a time, to prevent
dough from sticking to hands (dough will feel slightly sticky). Place
dough in a large bowl coated with cooking spray, turning to coat top.
Cover and chill 1 hour.
Position one oven rack in the middle setting. Position another rack in
the lowest setting, and place a rimless baking sheet on the bottom
rack. Preheat oven to 500°.
Roll dough into a 13-inch circle (about 1/4 inch thick) on a lightly
floured surface. Place dough on a rimless baking sheet sprinkled with
cornmeal. Crimp edges of dough with fingers to form a rim. Brush oil
over dough. Remove preheated baking sheet from oven; close oven door.
Slide dough onto preheated baking sheet, using a spatula as a guide.
Bake on lowest oven rack at 500° for 5 minutes. Remove from oven.
Spread Spicy Pizza Sauce in an even layer over crust, leaving a
1/4-inch border. Combine mozzarella and ricotta; sprinkle evenly over
sauce. Top with Parmesan. Bake on middle rack an additional 10 minutes
or until crust is golden brown and cheese melts. Sprinkle with basil.
Cut into 8 wedges.
Yield
4 servings (serving size: 2 wedges)
Nutritional Information
CALORIES 328(24% from fat); FAT 8.7g (sat 4.3g,mono 3.2g,poly 0.6g);
PROTEIN 15.7g; CHOLESTEROL 23mg; CALCIUM 283mg; SODIUM 520mg; FIBER
4.2g; IRON 3.2mg; CARBOHYDRATE 45.7g
Julie Grimes Bottcher , Cooking Light, SEPTEMBER 2006
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Reply
| | | From: Genie· | Sent: 10/23/2008 1:51 AM |
A hit with kids! Serve with a salad and some crusty bread. Ingredients 1 cup (200g) brown rice, uncooked 1 1/2 cups (360mL) water 3/4 pound (340g) extra lean ground beef, uncooked 3 cups (720mL) tomato sauce, canned (one 26-ounce can) 1 tsp (4g) pepper 1 tsp (2g) oregano 1/2 tsp (2g) garlic powder 1 1/4 cup (165g) part skim milk mozzarella cheese*, grated Directions Preheat oven to 350°F (175°C). Place rice and water in a medium saucepan. Cover and bring to a boil. Reduce heat and cook for 45 minutes. Turn off heat. Brown ground beef in a large non-stick skillet. Add tomato sauce, pepper, oregano and garlic to beef. Cover and cook for 15 minutes. Add one cup (130g) mozzarella cheese to cooked rice; mix together. Lightly oil a casserole dish. Place about one third of the rice and cheese mixture in the casserole dish. Place about one third of the beef mixture over the rice mixture. Repeat layers, ending with the sauce. Sprinkle top with the remaining grated cheese. Bake for 30 minutes. * Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe. Nutrition Facts
Calories: 353
Total Fat: 15g
% Calories from fat: 37%
Protein: 21g
Carbohydrate: 34g
Cholesterol: 52mg
Sodium: 906mg
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