Fresh Tomato Pizza
Servings: 8 slices


Crust:

1 3/4 cups bread flour, divided
1/2 cup oat bran
1 1/2 teaspoons Rapid Rise yeast
1 teaspoon sugar
1/4 teaspoon salt
3/4 cup water 1 teaspoon whole grain cornmeal

Toppings:

1 teaspoon crushed fresh garlic
3 large plum tomatoes, thinly sliced
1 1/4 cup shredded nonfat or reduced-fat mozzarella cheese
8 thin green bell pepper rings
3 thin onion slices, separated into rings
1 1/2 teaspoons dried oregano or Italian seasoning
1 tablespoon nonfat or reduced-fat Parmesan cheese


1. To make the crust, combine 1 cup of the flour with the oat bran,
yeast, sugar, and salt, and stir to mix well. Place the water in a
saucepan, and heat until very warm (125 F to 130 F). Add the water to
the flour mixture, and stir for 1 minute. Stir in enough of the
remaining flour, 2 tablespoons at a time, to form a stiff dough.

2. Sprinkle 2 tablespoons of the remaining flour over a flat surface,
and turn the dough onto the surface. Knead the dough for 5 minutes,
gradually adding enough of the remaining flour to form a smooth,
satiny ball. Coat a large bowl with nonstick cooking spray, and place
the dough in the bowl. Cover the bowl with a clean kitchen towel, and
let rise in a warm place for about 35 minutes, or until doubled in
size.

3. When the dough has risen, punch it down, shape it into a ball, and
turn it onto a lightly floured surface. Using a rolling pin, roll the
dough into a 12-inch circle. Sprinkle the cornmeal over a 12-inch
pizza pan, and place the dough in the pan.

4.Spread the garlic over the crust. Then arrange a single layer of
tomato slices over the garlic, extending the tomatoes to within 1/2
inch of the edges. Sprinkle a layer of mozzarella over the tomatoes,
and top with the pepper and onion rings. Finally, sprinkle with the
oregano and Parmesan.

5. Bake at 450 F for 16 to 18 minutes, or until the cheese is browned
and bubbly. Slice and serve immediately.


Nutitional Facts

(per serving)
Calories: 153  Fiber: 0.8 g
Chol: 4 mg  Protein: 10 g
Fat: 0.8 g Sodium: 189 mg

Weight Watcher points per serving : 5

Pizza Turnovers - Genie
  
Ingredients:


5 ounces reduced-fat Italian bulk turkey sausage (mild)
1/2 cup pizza sauce
Nonstick olive oil cooking spray
1 (10-ounce) package refrigerated pizza dough
1/3 cup shredded reduced-fat Italian blend cheese

Instructions:


Preheat oven to 425°F. Cook sausage in nonstick saucepan until
browned, stirring with spoon to break up meat. Drain off fat. Stir in
pizza sauce. Cook until hot.
Spray baking sheet with cooking spray. Unroll pizza dough onto baking
sheet. Pat into 12X8-inch rectangle. Cut into six (4X4-inch) squares.
Divide sausage mixture evenly among squares. Sprinkle with cheese.
Lift one corner of each square and fold dough over filling to
opposite corner, making a triangle. Press edges with tines of fork to
seal.
Bake 11 to 13 minutes or until golden brown. Serve immediately or
follow directions for freezing and reheating.

Note
To freeze turnovers, remove to wire rack to cool for 30 minutes.
Individually wrap in plastic wrap, place in freezer container or
plastic freezer bag and freeze. To reheat turnovers, preheat oven to
400°F. Unwrap turnovers. Place on ungreased baking pan. Cover loosely
with foil. Bake for 18 to 22 minutes or until hot. Or, place one
turnover on a paper-towel-lined microwavable plate. Heat on DEFROST
(30% power) 3 to 3-1/2 minutes or until hot, turning once.


Makes 6 Servings
4 POINTS per serving