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recipe of pizza's.
some healthy pizza's recipe.
enjoy....................
Whole Wheat Vegetable Pizza
Ingredients:
2-1/2 cups flour
1/2 cup whole-wheat flour
Two packages (1/4-ounce each) quick-rise yeast
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup water (120 to 130 degrees)
2 tablespoons plus 1 teaspoon olive oil (divided)
One can of (14-1/2 ounces) diced tomatoes, not drained
1-1/2 teaspoons sugar
1 tablespoon minced fresh parsley
1-1/2 teaspoons Italian seasoning
1-1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 cup chopped zucchini
1 cup sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1-1/4 cup shredded reduced-fat mozzarella cheese
Directions
In mixing bowl, combine flours, yeast, garlic powder and salt. Add water and two tablespoons oil; beat until smooth.
Turn onto floured surface; knead until smooth and elastic, about five minutes. Place dough in a greased bowl and turn once to grease top. Cover and let rise in warm place until doubled, about 30 minutes.
Preheat oven to 400-degrees.
Punch dough down. Divide in half; roll each portion into 12-inch circle. Transfer to greased 12-inch pizza pans. Prick dough with fork. Bake in preheated oven eight to ten minutes or until lightly browned.
Combine tomatoes, sugar, parsley, Italian seasoning, basil, garlic powder and pepper in saucepan. Bring to boil; reduce heat. Simmer uncovered, 15 to 18 minutes, stirring occasionally.
In a skillet, saut vegetables in remaining one-teaspoon oil until tender. Spread each pizza with one-cup sauce (refrigerate remaining sauce for another use or freeze). Sprinkle with vegetables and cheese. Bake in preheated oven 12 to 15 minutes or until cheese is melted. Recipe makes two pizzas six slices each.
Tomato-Olive-Pesto Pizza
Ingredients:
One, (10-ounce) can refrigerated pizza crust
1/3 cup purchased pesto
Four Italian plum tomatoes, thinly sliced
One (2-1/4-ounce) can sliced ripe olives, drained
1/4 cup finely chopped red onion
Six ounces (1-1/2 cups) light, shredded Italian cheese blend
Directions:
Heat oven to 425-degrees. Spray cookie sheet with nonstick cooking spray. Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 13x9-inch rectangle. Spread pesto evenly over dough. Top with tomatoes, olives, onion, and cheese.
Bake at 425-degrees for 10 to 12 minutes or until crust is a deep golden brown and cheese is melted.
Mexican Pizza
Ingredients:
One, can refried-beans
1 onion, finely diced
1/2 teaspoon garlic salt
1/2 teaspoon oregano
1/4 teaspoon ground cumin
4 flour tortillas (10 inch)
One can diced green chilies (4 ounce)
1 cup jack cheese, shredded
1 cup cheddar cheese, shredded
2 tomatoes, chopped
1 bunch green onion, chopped
1 green bell pepper, diced
One can sliced black olives (4 ounce)
Salsa
Directions:
Heat beans and onion in a skillet. Stir in seasonings. Slightly crisp tortillas in hot oven. Spread beans on tortillas and add green chilies, cheese, tomatoes, green onions, bell pepper and olives. Place under broiler until cheese melts. Serve with salsa.
Double Tomato Pizza Margherita
Ingredients:
One (10 ounce) 12-inch thin crust pizza shell
1/3 cup prepared pizza sauce
1/4 cup chopped fresh basil or pesto sauce
Three plum or roma tomatoes, thinly sliced
Seven slices of Deli style sliced part skim mozzarella or Provolone cheese
Directions:
Place pizza crust on baking sheet. Combine pizza sauce and basil; spread evenly over crust. Arrange sliced tomatoes over pizza; top with cheese.
Bake in preheated 450-degrees oven for 12 minutes or until cheese is melted and crust is golden brown. Cut into eight wedges.
NOTE: For grilled Double Tomato Pizza Margherita prepare charcoal or gas barbecue grill with a cover. Assemble pizza as recipe directs. Place over low coals for low heat on gas grill. Grill covered for 10 to 12 minutes or until crust is golden brown and cheese melts.
Homemade Vegetable Pizza
Ingredients:
1/2 cup lukewarm water
1 package yeast
1 teaspoon sugar
3/4 cup lukewarm water
1 teaspoon salt
1 tablespoon olive oil
1 cup whole wheat flour
1 cup unbleached white flour
1 cup chopped broccoli
1/2 cup chopped mushrooms
1/4 cup chopped sun dried tomatoes
1-1/2 cup grated Light Natural Cheese
Directions:
Sprinkle the yeast and sugar over the lukewarm water and let it stand until bubbly. The water should be barely warm. Hot water will kill the yeast.
Chop broccoli, mushrooms and sun-dried tomatoes, grate cheese and set aside.
Stir water, salt and olive oil into yeast.
Add flours gradually, stirring until dough is stiff.
Turn out onto well-floured counter and knead until elastic, as in bread recipes. Allow the dough to rise until double.
After the dough has risen, punch it down and make it into a ball. Let it set ten minutes while you preheat the oven to 400-degrees. Sprinkle a cookie sheet with cornmeal; roll or stretch the dough into a circle or rectangle one-half inch thick.
Cover the pizza with chopped mushrooms and broccoli. Sprinkle with sun dried tomatoes. Sprinkle with cheese.
Bake at 400-degrees for 20-25 minutes.
Chicken and Stir-Fry Vegetable Pizza
Ingredients:
One can of 98 percent fat-free cream of mushroom soup
1 Italian bread shell (12 inches)
1 tablespoon olive oil
3 cups frozen vegetables
1/8 teaspoon garlic powder
One package (10 to 12 ounces) refrigerated cooked chicken strips
1 cup cheddar cheese, shredded
Dried oregano leaves, crushed OR crushed red pepper (optional)
Directions:
Spread the can of soup over the Italian bread shell, leaving -inch of the edge of the shell bare. Bake at 450-degrees for five minutes.
Heat the olive oil in a skillet. Add the vegetables and garlic and cook until tender-crisp. Spoon the vegetables on the pizza. Top with the chicken strips and the cheddar cheese. Sprinkle with oregano, if desired. Bake for five more minutes or until the cheese is melted.
Recipe serves four.
Easy Cheeseburger Pizza
Ingredients:
1 (10 ounce) can refrigerated pie crust
1/2-pound extra-lean ground beef
1 cup spaghetti sauce
1/4 cup chopped red onion, if desired
4 ounces (1 cup) shredded, low-fat cheddar cheese
1/4 cup of dill pickle slices
Directions:
Heat oven to 425-degrees. Grease a 12-inch pizza pan. Unroll the dough; place in greased pan. Starting at the center, press out dough with hands, forming a 1/2-inch rim. Bake at 425-degrees for seven to nine minutes or until the crust is a light golden-brown in color.
Meanwhile, brown ground beef in medium skillet until thoroughly cooked, stirring frequently. Drain. Spread spaghetti sauce evenly over partially baked crust. Top with cooked ground beef, onion and cheese.
Return to oven and bake an additional 12 to 18 minutes or until bubbly and edges are golden brown. Top pizza with pickle slices if desired.
Recipe makes four servings.
Onion Olive Pizza
Ingredients:
Flour or cornmeal
1-1/2 teaspoons olive oil
Two large thinly sliced sweet onions
1/4 cup water
Three cloves minced garlic
1 teaspoon chopped fresh rosemary
Salt and freshly ground black pepper to taste
One container (10 ounces) refrigerated pizza dough
2 ounces goat cheese or low-fat mozzarella cheese
8 pitted and chopped black olives
Directions:
Heat oven to 450-degrees. Coat a large pizza pan or baking sheet with vegetable oil spray. Dust with flour or cornmeal.
Heat oil on medium-high heat in a large non-stick skillet. Add onions and cook ten to fifteen minutes or until golden and tender; stir occasionally. Add water, garlic and rosemary; cook and stir one to two minutes or until fragrant. Season with salt and pepper to taste.
On a lightly floured surface, roll dough into 12-inch circles and transfer to prepared pan. Spread onion mixture over dough. Crumble goat cheese and sprinkle over the onion mixture. If using mozzarella shredded cheese, sprinkle shreds over the onions along with the olives. Bake the pizza 10 to 20 minutes, or until edges look golden and topping is bubbling. Slice into wedges.
Recipe makes four servings.
Calories per serving: 308
Fat per serving: 9g
Cholesterol per serving: 11mg
Strawberry Pizza
Ingredients:
1 cup self-rising flour
1/4 cup powdered sugar
1/2 cup melted butter or margarine
1 (8 ounce) package fat-free cream cheese
1 (14 ounce) can fat-free sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 pints strawberries, halved
Few drops red food coloring, if desired
Directions:
Combine flour and powdered sugar; add butter, mixing well. Pat dough out in a 14-inch pizza pan; bake at 350-degrees for ten minutes or until lightly browned.
Combine cream cheese, condensed milk, lemon juice, and vanilla; mix well and spread on cooled crust. Chill.
Combine sugar and cornstarch in a large saucepan; add water, mixing until smooth. Cook over medium heat until thickened (about five minutes), stirring constantly. Add strawberries; if desired, stir in food coloring. Cool completely.
Spread strawberry mixture over cream cheese layer; chill. Cut into wedges to serve.
Recipe serves eight to ten.
enjoy.............
and do not forget to reply!
some healthy pizza's recipe.
enjoy....................
Whole Wheat Vegetable Pizza
Ingredients:
2-1/2 cups flour
1/2 cup whole-wheat flour
Two packages (1/4-ounce each) quick-rise yeast
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup water (120 to 130 degrees)
2 tablespoons plus 1 teaspoon olive oil (divided)
One can of (14-1/2 ounces) diced tomatoes, not drained
1-1/2 teaspoons sugar
1 tablespoon minced fresh parsley
1-1/2 teaspoons Italian seasoning
1-1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 cup chopped zucchini
1 cup sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1-1/4 cup shredded reduced-fat mozzarella cheese
Directions
In mixing bowl, combine flours, yeast, garlic powder and salt. Add water and two tablespoons oil; beat until smooth.
Turn onto floured surface; knead until smooth and elastic, about five minutes. Place dough in a greased bowl and turn once to grease top. Cover and let rise in warm place until doubled, about 30 minutes.
Preheat oven to 400-degrees.
Punch dough down. Divide in half; roll each portion into 12-inch circle. Transfer to greased 12-inch pizza pans. Prick dough with fork. Bake in preheated oven eight to ten minutes or until lightly browned.
Combine tomatoes, sugar, parsley, Italian seasoning, basil, garlic powder and pepper in saucepan. Bring to boil; reduce heat. Simmer uncovered, 15 to 18 minutes, stirring occasionally.
In a skillet, saut vegetables in remaining one-teaspoon oil until tender. Spread each pizza with one-cup sauce (refrigerate remaining sauce for another use or freeze). Sprinkle with vegetables and cheese. Bake in preheated oven 12 to 15 minutes or until cheese is melted. Recipe makes two pizzas six slices each.
Tomato-Olive-Pesto Pizza
Ingredients:
One, (10-ounce) can refrigerated pizza crust
1/3 cup purchased pesto
Four Italian plum tomatoes, thinly sliced
One (2-1/4-ounce) can sliced ripe olives, drained
1/4 cup finely chopped red onion
Six ounces (1-1/2 cups) light, shredded Italian cheese blend
Directions:
Heat oven to 425-degrees. Spray cookie sheet with nonstick cooking spray. Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 13x9-inch rectangle. Spread pesto evenly over dough. Top with tomatoes, olives, onion, and cheese.
Bake at 425-degrees for 10 to 12 minutes or until crust is a deep golden brown and cheese is melted.
Mexican Pizza
Ingredients:
One, can refried-beans
1 onion, finely diced
1/2 teaspoon garlic salt
1/2 teaspoon oregano
1/4 teaspoon ground cumin
4 flour tortillas (10 inch)
One can diced green chilies (4 ounce)
1 cup jack cheese, shredded
1 cup cheddar cheese, shredded
2 tomatoes, chopped
1 bunch green onion, chopped
1 green bell pepper, diced
One can sliced black olives (4 ounce)
Salsa
Directions:
Heat beans and onion in a skillet. Stir in seasonings. Slightly crisp tortillas in hot oven. Spread beans on tortillas and add green chilies, cheese, tomatoes, green onions, bell pepper and olives. Place under broiler until cheese melts. Serve with salsa.
Double Tomato Pizza Margherita
Ingredients:
One (10 ounce) 12-inch thin crust pizza shell
1/3 cup prepared pizza sauce
1/4 cup chopped fresh basil or pesto sauce
Three plum or roma tomatoes, thinly sliced
Seven slices of Deli style sliced part skim mozzarella or Provolone cheese
Directions:
Place pizza crust on baking sheet. Combine pizza sauce and basil; spread evenly over crust. Arrange sliced tomatoes over pizza; top with cheese.
Bake in preheated 450-degrees oven for 12 minutes or until cheese is melted and crust is golden brown. Cut into eight wedges.
NOTE: For grilled Double Tomato Pizza Margherita prepare charcoal or gas barbecue grill with a cover. Assemble pizza as recipe directs. Place over low coals for low heat on gas grill. Grill covered for 10 to 12 minutes or until crust is golden brown and cheese melts.
Homemade Vegetable Pizza
Ingredients:
1/2 cup lukewarm water
1 package yeast
1 teaspoon sugar
3/4 cup lukewarm water
1 teaspoon salt
1 tablespoon olive oil
1 cup whole wheat flour
1 cup unbleached white flour
1 cup chopped broccoli
1/2 cup chopped mushrooms
1/4 cup chopped sun dried tomatoes
1-1/2 cup grated Light Natural Cheese
Directions:
Sprinkle the yeast and sugar over the lukewarm water and let it stand until bubbly. The water should be barely warm. Hot water will kill the yeast.
Chop broccoli, mushrooms and sun-dried tomatoes, grate cheese and set aside.
Stir water, salt and olive oil into yeast.
Add flours gradually, stirring until dough is stiff.
Turn out onto well-floured counter and knead until elastic, as in bread recipes. Allow the dough to rise until double.
After the dough has risen, punch it down and make it into a ball. Let it set ten minutes while you preheat the oven to 400-degrees. Sprinkle a cookie sheet with cornmeal; roll or stretch the dough into a circle or rectangle one-half inch thick.
Cover the pizza with chopped mushrooms and broccoli. Sprinkle with sun dried tomatoes. Sprinkle with cheese.
Bake at 400-degrees for 20-25 minutes.
Chicken and Stir-Fry Vegetable Pizza
Ingredients:
One can of 98 percent fat-free cream of mushroom soup
1 Italian bread shell (12 inches)
1 tablespoon olive oil
3 cups frozen vegetables
1/8 teaspoon garlic powder
One package (10 to 12 ounces) refrigerated cooked chicken strips
1 cup cheddar cheese, shredded
Dried oregano leaves, crushed OR crushed red pepper (optional)
Directions:
Spread the can of soup over the Italian bread shell, leaving -inch of the edge of the shell bare. Bake at 450-degrees for five minutes.
Heat the olive oil in a skillet. Add the vegetables and garlic and cook until tender-crisp. Spoon the vegetables on the pizza. Top with the chicken strips and the cheddar cheese. Sprinkle with oregano, if desired. Bake for five more minutes or until the cheese is melted.
Recipe serves four.
Easy Cheeseburger Pizza
Ingredients:
1 (10 ounce) can refrigerated pie crust
1/2-pound extra-lean ground beef
1 cup spaghetti sauce
1/4 cup chopped red onion, if desired
4 ounces (1 cup) shredded, low-fat cheddar cheese
1/4 cup of dill pickle slices
Directions:
Heat oven to 425-degrees. Grease a 12-inch pizza pan. Unroll the dough; place in greased pan. Starting at the center, press out dough with hands, forming a 1/2-inch rim. Bake at 425-degrees for seven to nine minutes or until the crust is a light golden-brown in color.
Meanwhile, brown ground beef in medium skillet until thoroughly cooked, stirring frequently. Drain. Spread spaghetti sauce evenly over partially baked crust. Top with cooked ground beef, onion and cheese.
Return to oven and bake an additional 12 to 18 minutes or until bubbly and edges are golden brown. Top pizza with pickle slices if desired.
Recipe makes four servings.
Onion Olive Pizza
Ingredients:
Flour or cornmeal
1-1/2 teaspoons olive oil
Two large thinly sliced sweet onions
1/4 cup water
Three cloves minced garlic
1 teaspoon chopped fresh rosemary
Salt and freshly ground black pepper to taste
One container (10 ounces) refrigerated pizza dough
2 ounces goat cheese or low-fat mozzarella cheese
8 pitted and chopped black olives
Directions:
Heat oven to 450-degrees. Coat a large pizza pan or baking sheet with vegetable oil spray. Dust with flour or cornmeal.
Heat oil on medium-high heat in a large non-stick skillet. Add onions and cook ten to fifteen minutes or until golden and tender; stir occasionally. Add water, garlic and rosemary; cook and stir one to two minutes or until fragrant. Season with salt and pepper to taste.
On a lightly floured surface, roll dough into 12-inch circles and transfer to prepared pan. Spread onion mixture over dough. Crumble goat cheese and sprinkle over the onion mixture. If using mozzarella shredded cheese, sprinkle shreds over the onions along with the olives. Bake the pizza 10 to 20 minutes, or until edges look golden and topping is bubbling. Slice into wedges.
Recipe makes four servings.
Calories per serving: 308
Fat per serving: 9g
Cholesterol per serving: 11mg
Strawberry Pizza
Ingredients:
1 cup self-rising flour
1/4 cup powdered sugar
1/2 cup melted butter or margarine
1 (8 ounce) package fat-free cream cheese
1 (14 ounce) can fat-free sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
2 pints strawberries, halved
Few drops red food coloring, if desired
Directions:
Combine flour and powdered sugar; add butter, mixing well. Pat dough out in a 14-inch pizza pan; bake at 350-degrees for ten minutes or until lightly browned.
Combine cream cheese, condensed milk, lemon juice, and vanilla; mix well and spread on cooled crust. Chill.
Combine sugar and cornstarch in a large saucepan; add water, mixing until smooth. Cook over medium heat until thickened (about five minutes), stirring constantly. Add strawberries; if desired, stir in food coloring. Cool completely.
Spread strawberry mixture over cream cheese layer; chill. Cut into wedges to serve.
Recipe serves eight to ten.
enjoy.............
and do not forget to reply!
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