Pizza has got to be one of the easiest things to whip up for a weeknight dinner.
Like everyone else, I decided to start counting my calories (again) via MyFitnessPal, encouraging me to stay within a certain calorie limit and thereby “watching” what I eat. Balancing that, along with trying to cut carbs and add more veggies to my diet, I decided to throw together mushroom cap pizzas. (more…)
Healthy Pizza – yes, it’s been done…. in my kitchen. Only 35 calories per cup, these pizza cups are the perfect snack, or even finger food. The best part? Prep to finish in less than 20 minutes.
Pizza Cups Recipe
Ingredients
24 Wonton Wrappers 1 can Tomato Paste 1 tablespoon Italian Seasoning 1 cup Shredded Part-Skim Mozzarella Cheese 24 slices Turkey PepperoniDirections
Preheat oven to 375 degrees. Carefully place the wonton wrapper in a muffin tin (one wrapper per cup) Mix together Italian Seasoning, tomato paste and a little bit of water (to loosen it up a bit). Put a small amount of tomato sauce in each cup. Cut the turkey pepperoni into fours, then arrange four cut up slices of pepperoni in each cup, top with mozzarella cheese. Bake for 10 minutes.
Serving size: 1 cup
Nutrition Information: Cals 35. Carbs 4g. Fat 1g. Protein 2g. Sodium 74mg.
Following a failed after work outting attempt, I found myself at home, hungry with few options that didn’t involve pasta, rice or red meat. I stared at my fridge with both doors open searching for something to have for dinner. Then it hit me – Pizza. It only took twenty minutes to make. Five minutes prep and 15 minutes in the oven. Easy.
Spinach Shrimp and Mushroom Pizza
Ingredients
Pillsbury Pizza Dough Olive Oil Mozzarella Cheese Baby Spinach Shrimp, tail-off Romano CheeseDirections
Preheat oven to 400 degrees. Grease a baking sheet (I used olive oil spray) Unroll dough on baking dish and spray with olive oil Sprinkle mozzarella and romano cheese Arrange shrimp on the pizza, layer spinach on top, followed by mushrooms then mozzarella and Romano cheese. Bake for 15 minutes.
Greasy, thick crust pizzas are out. Artisan pizzas are in. I prefer thin crust pizzas with exotic toppings – anything from various cheeses to veggies not usually found on pizzas. Tonight, I was in the mood for something easy, filling and healthy. The following is my creation, a fuse between salad and pizza. The leafy greens really give it the “healthy” feel. That way, I don’t feel so bad about inhaling the carbs.
I decided to take it upon myself to not only put the pizza together, but make the dough as well. I remember when I was younger my mom made dough at home. It looked easy enough. The dough didn’t take too long. Luckily we weren’t starving. We just had a late dinner.
Ingredients
Pizza Dough (recipe below) Zucchini Shredded Mozarella Roma Tomatoes, sliced Frozen Shrimp, cooked Mixed Greens Tomato Sauce (I use Prego)Directions
Cut zucchini into ½ inch slices Cut tomatoes into ½ inch thick slices Place tomatoes and zucchini on a baking sheet Coat with olive oil, and bake for 15 minutes on 425 degrees. (I suggest roasting the veggies while the dough rises) Brush olive oil on the dough, add a thin layer of tomato sauce and cheese, then carefully place vegetables and shrimp on the pizza dough, cover with cheese. Bake for 20 minutes, on 350 until brown. Add mixed greens before serving.Dough Recipe
Ingredients
1 (.25 ounce) package Active Dry Yeast 1 cup Warm Water 2 cups Flour 2 tablespoons Olive Oil 1 teaspoon Salt 2 teaspoons SugarDirections
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine 2 cups flour, olive oil, salt, and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape.
