How can I make a homemade healthy pizza?!
Answers:
we made awesome pita pesto pizzas the other night
take a pita and put under the broiler till just crispy turn bread and repeat, remove from broiler!.
spread pesto sauce (store bought is ok) on the pita top with sliced fresh tomatoes and feta cheese!.
Return to broiler for 2 or 3 minutes till cheese starts to melt!.
Easy, quick, healthy, and deliciousWww@FoodAQ@Com
take a pita and put under the broiler till just crispy turn bread and repeat, remove from broiler!.
spread pesto sauce (store bought is ok) on the pita top with sliced fresh tomatoes and feta cheese!.
Return to broiler for 2 or 3 minutes till cheese starts to melt!.
Easy, quick, healthy, and deliciousWww@FoodAQ@Com
There are a few keys to a healthy pizza!.
First is a thin crust!. You don't want to fill up on bread!.
Second is choosing a healthy sauce!. Cooking down your own fresh tomatoes with some garlic, onion, basil and oregano is much healthier than most store bought sauces because they often contain a lot of sugar!. Pesto is another great alternative because a small amount goes a long way!.
Next is healthy and balanced toppings!. Add a low fat protein such as chicken breast or go vegetarian!. When choosing veggies, add a variety of colours because different pigments contain different nutrients and a variety is best!. Choose a strong flavoured cheese or a hard cheese such as feta, goat cheese or parmesan because they are full of flavour and you don't need to use as much!.
Lastly, to add some extra nutrients and freshness to your pizza, add some raw ingredients on top after it comes out of the oven such as arugula, sliced tomatoes or pears!.
My favourite pizza has no sauce at all, just a sprinkle of olive oil, goats cheese, fennel, shallots, salt and pepper!. When it comes out of the oven, I add toasted pine nuts, fresh pears, arugula, green onions, lemon zest, a little grated parm and another touch of olive oil!. Most of the ingredients don't go in the oven which keeps it fresh and healthy!. Perfect for a summer day!.
Here is a whole wheat crust recipe:
INGREDIENTS
2 1/2 cups whole wheat flour
1 cup of unbleached, all purpose flour
2 packages of dry active yeast
1 teaspoon salt
1/2 teaspoon of sugar
1 1/2 cups lukewarm water from the tap
1/2 teaspoon olive oil
Flour for the work surface
Sprinkling of cornmeal
Place flour, yeast, salt and sugar in a mixer fitted with a dough hook!. While mixer is running, gradually add water and knead on low speed until dough is firm and smooth, about ten minutes!. Turn machine off!.
Pour oil down inside of bowl!. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil!. Cover bowl with plastic wrap!. Let rise in warm spot until doubled in bulk, about two hours!.
Preheat your oven to highest setting, 500° or 550°F!. If using a pizza stone, place stone in oven on bottom rack, preheat oven one hour ahead!. Punch dough down, cut in half!. On generously floured work surface, place one half of dough!.
By hand, form dough loosely into a ball, stretch into a circle!. Using a floured rolling pin, roll dough into large circle until very thin!. Don't worry if your circle isn't perfect and if you get a hole; just pinch edges back together!.
To prevent dough from sticking to counter, turn dough over, add flour to dough, counter and rolling pin as needed!. Sprinkle pizza peel or cookie sheet generously with cornmeal!. Transfer dough to pizza peel or cookie sheet with no lip!. Add toppings!.
Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack!. Bake 10–12 minutes or until golden!. To remove pizza from oven stone, slide cookie sheet under dough onto another cookie sheet, slice and serve immediately!.
Roll out remaining dough and top with desired toppings or freeze in freezer bags!.
Recommended technique: Make double batches of the dough, divide and freeze leftovers so you've never got an excuse to eat out!. Place a bag of dough on the counter before you leave for work!. By the time you cruise in from your commute, the dough will be ready to roll, top and bake!.
Hope this helps!Www@FoodAQ@Com
First is a thin crust!. You don't want to fill up on bread!.
Second is choosing a healthy sauce!. Cooking down your own fresh tomatoes with some garlic, onion, basil and oregano is much healthier than most store bought sauces because they often contain a lot of sugar!. Pesto is another great alternative because a small amount goes a long way!.
Next is healthy and balanced toppings!. Add a low fat protein such as chicken breast or go vegetarian!. When choosing veggies, add a variety of colours because different pigments contain different nutrients and a variety is best!. Choose a strong flavoured cheese or a hard cheese such as feta, goat cheese or parmesan because they are full of flavour and you don't need to use as much!.
Lastly, to add some extra nutrients and freshness to your pizza, add some raw ingredients on top after it comes out of the oven such as arugula, sliced tomatoes or pears!.
My favourite pizza has no sauce at all, just a sprinkle of olive oil, goats cheese, fennel, shallots, salt and pepper!. When it comes out of the oven, I add toasted pine nuts, fresh pears, arugula, green onions, lemon zest, a little grated parm and another touch of olive oil!. Most of the ingredients don't go in the oven which keeps it fresh and healthy!. Perfect for a summer day!.
Here is a whole wheat crust recipe:
INGREDIENTS
2 1/2 cups whole wheat flour
1 cup of unbleached, all purpose flour
2 packages of dry active yeast
1 teaspoon salt
1/2 teaspoon of sugar
1 1/2 cups lukewarm water from the tap
1/2 teaspoon olive oil
Flour for the work surface
Sprinkling of cornmeal
Place flour, yeast, salt and sugar in a mixer fitted with a dough hook!. While mixer is running, gradually add water and knead on low speed until dough is firm and smooth, about ten minutes!. Turn machine off!.
Pour oil down inside of bowl!. Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil!. Cover bowl with plastic wrap!. Let rise in warm spot until doubled in bulk, about two hours!.
Preheat your oven to highest setting, 500° or 550°F!. If using a pizza stone, place stone in oven on bottom rack, preheat oven one hour ahead!. Punch dough down, cut in half!. On generously floured work surface, place one half of dough!.
By hand, form dough loosely into a ball, stretch into a circle!. Using a floured rolling pin, roll dough into large circle until very thin!. Don't worry if your circle isn't perfect and if you get a hole; just pinch edges back together!.
To prevent dough from sticking to counter, turn dough over, add flour to dough, counter and rolling pin as needed!. Sprinkle pizza peel or cookie sheet generously with cornmeal!. Transfer dough to pizza peel or cookie sheet with no lip!. Add toppings!.
Slide dough onto pizza stone or place cookie sheet with pizza on bottom rack!. Bake 10–12 minutes or until golden!. To remove pizza from oven stone, slide cookie sheet under dough onto another cookie sheet, slice and serve immediately!.
Roll out remaining dough and top with desired toppings or freeze in freezer bags!.
Recommended technique: Make double batches of the dough, divide and freeze leftovers so you've never got an excuse to eat out!. Place a bag of dough on the counter before you leave for work!. By the time you cruise in from your commute, the dough will be ready to roll, top and bake!.
Hope this helps!Www@FoodAQ@Com
I have a whole wheat pizza dough recipe that I love to use, it's from The Ultimate Pizza by Pasquale Bruno!. It's an old book so not sure if it's still in print!. Anyhow, here's the recipe:
Whole-Wheat Pizza Dough
Makes two 12-inch pizza shells or four 8-9 inch shells
1/2 cup warm water (105-115 degrees F)
1 1/4 ounce envelope (2 1/2 teaspoons ) active dry yeast
2 teaspoons honey
2 Tablespoons olive oil
2 1/2 cups unbleached all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
3/4 cup cool water
In a large bowl, combine the warm water, yeast and honey!. Stir to dissolve the yeast!. Let stand for 10 minutes or until it is foamy!. Stir in the olive oil and salt!.
Add the flours to the bowl and stir to combine!. Add the cool water!. Blend and mix until a dough is formed!.
Turn the dough out of the bowl onto a work surface and knead for 6-8 minutes or until it is smooth and elastic!.
Place the dough in a lightly oiled bowl, turning it twice to coat it with oil!. Cover the bowl with plastic wrap and a kitchen towel!. Let rise for 45 minutes!.
Punch down the dough!. Divide and shape it into two or four equal balls!. Place the dough balls into a lightly floured freezer bags (or on a cookie sheet and cover tightly with plastic wrap) and refrigerate for 2 hours or overnight!. Remove the dough from the refrigerator at least 1 hour before baking!.
My notes: I usually skip the whole last step of placing in a freezer bag, once I punch the dough down I cover it again in plastic wrap and stick the whole bowl in the fridge!. This dough makes a crust that browns nicely!. I usually parbake the crust for a few minutes in the oven before I put the toppings on, makes for a better crust that isn't soggy!.Www@FoodAQ@Com
Whole-Wheat Pizza Dough
Makes two 12-inch pizza shells or four 8-9 inch shells
1/2 cup warm water (105-115 degrees F)
1 1/4 ounce envelope (2 1/2 teaspoons ) active dry yeast
2 teaspoons honey
2 Tablespoons olive oil
2 1/2 cups unbleached all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
3/4 cup cool water
In a large bowl, combine the warm water, yeast and honey!. Stir to dissolve the yeast!. Let stand for 10 minutes or until it is foamy!. Stir in the olive oil and salt!.
Add the flours to the bowl and stir to combine!. Add the cool water!. Blend and mix until a dough is formed!.
Turn the dough out of the bowl onto a work surface and knead for 6-8 minutes or until it is smooth and elastic!.
Place the dough in a lightly oiled bowl, turning it twice to coat it with oil!. Cover the bowl with plastic wrap and a kitchen towel!. Let rise for 45 minutes!.
Punch down the dough!. Divide and shape it into two or four equal balls!. Place the dough balls into a lightly floured freezer bags (or on a cookie sheet and cover tightly with plastic wrap) and refrigerate for 2 hours or overnight!. Remove the dough from the refrigerator at least 1 hour before baking!.
My notes: I usually skip the whole last step of placing in a freezer bag, once I punch the dough down I cover it again in plastic wrap and stick the whole bowl in the fridge!. This dough makes a crust that browns nicely!. I usually parbake the crust for a few minutes in the oven before I put the toppings on, makes for a better crust that isn't soggy!.Www@FoodAQ@Com
Yeast Free Pizza Crust & Homemade Pizza Printed from COOKS!.COM
CRUST:
2 c!. flour (Whole wheat or usually do 1/2 white 1/2 whole wheat flour)
1 tsp!. salt
2 tsp!. baking powder
2/3 c!. water
1/4 c!. vegetable oil
PIZZA:
Tomato sauce (I used spaghetti sauce)
Ground pork or hamburger, browned (Optional)
Chopped onion
Vegetables of your choice
1/2 tbsp!. pizza seasoning
Mushrooms
Shredded pizza cheese
Mix flour, salt, baking powder and water!.
Knead on floured counter just until workable and spreadable, about 2 minutes!.
Place dough into pizza pan, with fingers spread vegetable oil on crust (helps so tomato sauce won't soak in crust)!.
Spread on top the following: tomato sauce with pizza seasoning, meat and/or vegetables of your choice, mushrooms and cheeseWww@FoodAQ@Com
CRUST:
2 c!. flour (Whole wheat or usually do 1/2 white 1/2 whole wheat flour)
1 tsp!. salt
2 tsp!. baking powder
2/3 c!. water
1/4 c!. vegetable oil
PIZZA:
Tomato sauce (I used spaghetti sauce)
Ground pork or hamburger, browned (Optional)
Chopped onion
Vegetables of your choice
1/2 tbsp!. pizza seasoning
Mushrooms
Shredded pizza cheese
Mix flour, salt, baking powder and water!.
Knead on floured counter just until workable and spreadable, about 2 minutes!.
Place dough into pizza pan, with fingers spread vegetable oil on crust (helps so tomato sauce won't soak in crust)!.
Spread on top the following: tomato sauce with pizza seasoning, meat and/or vegetables of your choice, mushrooms and cheeseWww@FoodAQ@Com
Chicken Pesto Pizza!. Just use pesto instead of tomato sauce on whole weat pre-made crusts (in the pizza islie)!. Top it with only veggies, low fat cheese and chicken, it is really yummy!. It is also good if you use whole wheat pita bread as the crust to make mini-pizza!.Www@FoodAQ@Com
Definitetly use wheat crust!. Use a low salt sauce or even better make your own sauce so you know exactly what you are putting into it!. Use low fat cheese and/or low salt cheese!.
Good LuckWww@FoodAQ@Com
Good LuckWww@FoodAQ@Com
I would suggest wheat crust, low fat shredded cheese, the new Ragu organic tomato sauce and fresh veggies!.!.!.!.Www@FoodAQ@Com