Posts Tagged ‘Pizza’


…is something we have been wanting to try our hand at for quite some time now.  This whole wheat Neopolitan-style pizza with tomato sauce, turkey sausage, and mozzarella is another of Dr. Ian’s healthy recipes, and we really enjoyed making (and eating!) it.

For this healthy homemade pizza’s dough you need:

  • 3/4 cup water at 105 degrees
  • 1 envelope active dry yeast
  • olive oil
  • 2 cups whole wheat flour
  • 1 tsp. brown sugar
  • 3/4 tsp. kosher salt

Pour the warm water into a small bowl and stir in the packet of yeast.  Let the mixture stand until the yeast dissolves, about 5 minutes.

Brush a large bowl with the olive oil and set aside.  Mix the flour, sugar, and salt in a food processor.  Add the yeast mixture and 3 tbsp. oil.  Process until the mixture forms a very sticky ball.

Place the dough ball on a lightly floured surface and knead it for a minute until it becomes smooth.  Add more flour if the dough is still really sticky.  Place the dough in the prepared bowl and turn it a few times to coat with the oil.  Cover the bowl and let the dough rise until it has doubled in volume, about an hour.  Store it in a warm place while it is rising.

For the tomato sauce you need:

  • 1 medium yellow onion, diced
  • 2 tbsp. extra-virgin olive oil
  • 4 cloves garlic, grated
  • 1/2 cup basil, thinly sliced
  • 1/2 cup red wine
  • 1 1/2 lbs. fresh tomatoes, diced
  • salt and pepper
  • 4 1/2 tbsp. parsley

Saute the onion in a drizzle of oil over low heat.  Cover the pan and cook the onion for about 10 minutes.  Then, add the garlic and basil, return the lid to the skillet and cook another 5 minutes.  Add the wine, cooking until the liquid is reduced by half.

Mix in the tomatoes, salt, and pepper, and simmer the sauce for about 15 minutes.  Add the parsley.

For the pizza you need:

  • flour for coating
  • 12 oz. fresh tomato, sliced
  • 6 oz. turkey sausage, crumbled/cooked
  • 3 cloves garlic, grated
  • 2 basil leaves, thinly sliced
  • 12 oz. buffalo or regular mozzarella

Preheat the oven to 350.  Press the prepared dough into an 8″  disk and place on a pizza pan or stone coated in flour.  Make sure the dough is thinly rolled.

Spread the tomato sauce on the dough and add the tomato slices, turkey, and garlic.  Top with the mozzarella.  This is a huge pizza!!!

Bake the pizza for 20-25 minutes, until the crust is browned and the cheese is nice and melted.

Add the chopped basil leaves and cut the pizza into slices.  Serve a nice crisp salad alongside.

It’s a bit of work, but this homemade pizza is incredibly worth it!  It is absolutely delicious, and at under 600 calories a serving, I will gladly put the work in!  This pizza is also a great source of protein and fiber, so you can have your pizza night and not have to worry about paying for it on the treadmill in the morning!



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…can come together to make one of the most amazing foods you will probably ever eat.  I found RR’s recipe for Carbonara deep-dish pizza months ago and can’t believe it took us this long to get around to making it!  With the combination of pancetta, noodles, and Parmigiano, it really and truly is fantastic.

For a delicious twist on pizza you need:

  • salt
  • 18 oz. linguine
  • 3 tablespoons extra-virgin olive oil
  • 1/4 pound pancetta, cut as thick as bacon, chopped
  • 3 to 4 cloves garlic, grated or chopped
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 1/2 cup grated Parmigiano-reggiano
  • pepper
  • 4 large eggs
  • 1/2 cup cream
  • 2 cups ricotta cheese
  • a handful fresh flat-leaf parsley, finely chopped
  • 1 cup shredded provolone or mozzarella cheese

Start by preheating the oven to 425 and bringing some water to a boil.  Salt it and boil the noodles for about 3 minutes–they don’t need to be fully cooked.  Then, heat a drizzle of oil in an oven-proof skillet (or wrap your handles in aluminum foil) and brown the diced pancetta over medium-high.  Add in the garlic and crushed red pepper and continue cooking for just a minute.

Add your drained pasta to the skillet and toss it with the meat and spices.  Stir in the cheese.  Then, beat the eggs with the cream and season with salt and pepper.  Pour the mixture over the pasta and let it set, cooking for 1-2 minutes.  Mold the noodles to make a fairly flat, even layer in the skillet.  Bake the “crust” for about 5 minutes.

Combine the ricotta and parsley and spread this mixture over the crust.  Sprinkle some shredded cheese on top and pop the pie back into the oven for another 8 minutes.

Cut the pizza into wedges, grab some salad, and you are ready to go!

This dinner is absolutely delicious.  We loved it so much that we actually took leftovers for lunch some this week and we were both quite sad to finish our last slices!  When you want a good Italian meal, this is pretty darn tough to beat!


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Marinara sauce…

…has a plethora of uses.  Spaghetti and bread sticks are merely a few basic (and tasty!) options.  We had a bit of Rocco’s marinara sauce left to use, so we put it on a baked potato for lunch.  Delicious.

All you need to make a pizza potato is:

  • 1 baking potato per person
  • olive oil
  • salt and pepper
  • marinara sauce
  • pepperoni
  • mozzarella cheese
  • Parmigiano-reggiano
  • a few leaves of fresh basil, torn

Preheat the oven to 350.  Place your potato in a shallow dish.  Using a fork, stab some holes in the potato drizzle it with some olive oil.  Crack on a bit of salt and pepper, and bake the potato for an hour, until it is tender.

When the potato has finished baking, make a deep cut down the middle and separate it just a bit.  Pile in the marinara sauce, pepperoni, and cheeses, and place it back in the oven for just a few minutes to heat the sauce and melt the cheese.

Garnish the potato with some fresh basil and serve it up with a clearance salad.  This makes one tasty lunch!

Delicious.  You can put just about anything on a potato and it will be quite yummy, and this recipe is no exception!


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Pizza and pasta…

…are two of our most beloved foods.  So, we figured, why not put them together?  Last week, we did just that and made our very own (rather healthy!) “pepperoni pasta.”  I’m just going to come right out and say it–you want to try this!

For pepperoni pasta you need:

  • whole grain penne rigate
  • a piece of Parmigiano-reggiano cheese rind
  • 28 oz. can of crushed tomatoes or sauce
  • 1 tbsp. tomato paste
  • 6 cloves of garlic, grated
  • a pinch of crushed red pepper
  • 1 white onion, chopped finely
  • a palmful of oregano
  • several fresh basil leaves, torn
  • 1 cup red wine
  • a package of pepperoni, diced
  • mozzarella cheese
  • Parmigiano-reggiano

Boil and salt some water for your pasta and cook it to al dente.

Meanwhile, heat some olive oil in a big skillet over medium heat and saute your onion, garlic, and crushed red pepper.  Let the veggies cook until they are nice and soft, as well as fragrant.  Don’t forget to stir them often, because you don’t really want the onion to caramelize.

While that’s going, dice up the pepperoni.

When the onions are nice and soft, hit the pot with the red wine.  Let it cook out for a few minutes, stirring often.  When it comes to a bubble, you’re ready to move on.

Stir in the tomato paste (it will help enrich the flavor and thicken the sauce).  Then, add in your tomato sauce and the cheese rind.  Pop a lid on and knock the heat back to low.  Simmer the sauce for about 20 minutes to let it thicken up a bit.

Toward the end of 20ish minutes, stir in the torn basil, oregano, and the pepperoni.  Let the new additions heat through, about 3 minutes.

Stir in a couple handfuls of Parmigiano-reggiano, melt it down a bit, then stir in the penne.

Coat a 9×13 with olive oil spray and add the pasta to the dish.  Top it with some mozzarella and pop it under the broiler for a few minutes just to melt and brown the cheese.

We served ours with a nice big clearance salad.  Delicious!

This is sure to satisfy almost any pizza hankering you may have.  Heads up–it’s even better the next day!  Melt a pinch more cheese on your serving as you reheat it, and it tastes even more like the real deal.  Now, I know we used a decent amount of cheese and pepperoni in this, so you are probably thinking “I thought she said this was healthy!”  Well, the spices are actually loaded with antioxidants, the whole-grain (or wheat) pasta packs a punch of protein and has fewer calories than a pizza crust, and the sauce is fresh and not packed with the salt of store-bought pizza marinara.  No, it is not the healthiest thing you are ever going to eat, but it is a lot better for you than the 5 slices of pizza you are probably going to eat when you order Pizza Hut or Domino’s!  So, shake up your next pizza night and give it a try.


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Pizza night…

…is always a good night, no?  We tend to think so, and have one about once a month.  Yes, it is terrible for you (especially when we get our favorite, stuffed crust!), but we fully believe in the concept of “everything in moderation.”   Well, we had a bit of a different kind of pizza night Friday.  Instead of ordering something from Pizza Hut or heating up a Digiorno, we made Pepperoni pizza puffs from Every Day with Rocco’s low-fat marinara sauce.  Holy. Cow.  Get a pen and paper because you will DEFINITELY want to make this meal.  It is seriously tasty and hits the pizza spot like you wouldn’t believe!

We will start with the marinara, which in and of itself is ridiculously delicious:

  • 1/2 tbsp. extra-virgin olive oil
  • 6 cloves of garlic, grated
  • 1 large yellow onion, diced
  • salt
  • crushed red pepper
  • 1 28-oz can crushed tomatoes (he calls for 2, but we only used one. it makes a TON)
  • 1/2 cup water
  • 1 small piece Parmigiano-reggiano cheese rind
  • a few basil leaves

Heat up a large pot over medium.  Add the olive oil, garlic, and onion.  Season the mixture with some salt and crushed red pepper.  Cook for about 4 minutes, until the onions are nice and soft.

Add your tomatoes, water, and cheese rind to the onions and bring it all to a simmer.  Once the sauce is bubbling a bit, throw on a lid and knock the heat back to low.  Let the sauce simmer and thicken for about 25 minutes.  When time is up, throw in your basil and simmer the sauce (uncovered) for about 5 more minutes.  Done!  This marinara sauce is fresh, therefore much healthier than a canned version.  It also has a lot less salt and about half the calories.  Make it.  You will love it.

Now, make the amazing puffs!  You need:

  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 3/4 cup whole milk
  • 1 egg, lightly beaten
  • 1 cup mozzarella cheese, shredded
  • 1 cup pepperoni, cut into small cubes
  • pizza sauce
  • 2 Tablespoons finely chopped fresh basil

Preheat the oven to 375 and grease a mini-muffin pan.  These are super easy to find and a lot of of to cook with, so do something nice for yourself and get one!   Whisk together the flour and baking powder, then mix in the milk and egg.

Stir in the mozzarella and pepperoni and let the batter stand for 10 minutes

Divide the batter into 24 muffin cups and bake for 20-25 minutes, until the puffs are, well, puffed, and are nice and golden.  Sprinkle on some basil and you are ready to stuff your face with some pizza goodness!

Serve it up with the marinara sauce and a nice big salad.  We had what we call a “clearance” salad.  “clearance” is what some would call leftovers; for a clearance salad, this involves pawing through our vegetable drawer and seeing what needs to be eaten.  This time, we had some romaine, leeks, tomatoes, and celery to use.  Quite delicious.

I can’t say it enough.  Pizza puffs are SO good!!!  My mouth is watering just remembering them.  Please, please make them for your next pizza night!  The marinara is not to be outdone, either–Schatzi is practically drinking the stuff.


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