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More Pizza Recipes How about trying a few delicious vegetarian pizza recipes? Click on The Vegetarian Plate link below:
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One-pot meals
are dinner solutions in many cuisines. The Chinese have stir-fries, Indians make curries
and many countries in the Middle East and North Africa feature pilafs. Americans have
taken ideas from a variety of cultures and adapted them to make their own versions of
stews, chilis, casseroles and other one-pot meals. A favorite American all-in-one meal is the pizza. With some minor adjustments, pizza is not out of bounds for the health- and diet-conscious. Since October is National Pizza Month, it’s a good time to look at the options. Start by rethinking the traditional bready pizza crust. Instead, the pizza in the following recipe combines cooked rice with an egg and fresh herbs to make a crust. Relying mainly on fresh vegetables for toppings is an easy way to increase your daily servings of plant foods. They are also a smart substitute for fatty or processed meat toppings that contain dangerous nitrosamines. Low-fat mozzarella is a good pizza cheese choice for the health-conscious. For a very trendy as well as healthful pizza, use goat cheese and sun-dried tomatoes. The crust in the Rice-Crust Pizza below can serve as a canvas for any number of fresh ingredients that make a great-tasting pizza. Ed. Note: October is National Pizza Month. This year, make your own healthier versions from scratch with some of our recipes below or those included in the links in the sidebar.
3 cups cooled brown rice cooked with a pinch
of turmeric powder *Optional or "salt-to-taste" is NOT included in the sodium content of the Nutritional Analysis Preheat oven to 400°F. Spray an 11-inch
pizza pan or cookie sheet with cooking sprayand set aside. Per Serving: 162 Cal; 5 g Total Fat (1 g Sat Fat); 23 g Carb; 100 mg Sodium; 7 g Protein; 3 g Dietary Fiber. Exchanges: 1 Starch; 1 Veg; 1 Meat; 1 Fat.
GREEK PIZZA 1/2 pound. turkey cutlets, cut into thin
strips Preheat oven to 450 degrees. In a large bowl, combine turkey, onion, parsley, lemon pepper, garlic and oregano. In a large, non-stick skillet, over medium-high heat, sauté mixture in oil 5 to 7 minutes, or until turkey is lightly browned and no longer pink in the center. Place pizza shells on a large baking sheet. Top with turkey mixture, tomatoes, olives and cheese. Bake for 10 to 12 minutes, until the crust is heated through and the cheese is slightly melted. Makes 2 pizzas or 8 Servings. Sodium Alert! This recipe is NOT suitable for those on salt restricted meal plans due to high sodium content. Per Serving: 302 Cal; 8 g Total Fat (3 g Sat Fat); 39 g Carb; 737 mg Sodium; 17 g Protein; 2 g Dietary Fiber. Exchanges: 2 Starch; 1 Veg; 2-1/2 Meat; 2 Fat.
1 medium bunch arugula or other leafy greens, rinsed,
drained and finely chopped *Optional ingredients are NOT included in the Nutritional Analysis Place greens in a mixing bowl. Add
tomato, onion, peppers.
1 (10-oz). pre-baked focaccia or Italian
pizza bread shell Preheat oven to 450 degrees. Place pizza shell or focaccia on a perforated pizza baking pan and set aside. Heat oil in a medium non-stick skillet over medium-high heat. Sauté onion 3 minutes, or just until it begins to soften. Add grapes and thyme, stirring until coated with oil. Arrange mixture on pizza shell, leaving a 1-inch border all around. Sprinkle cheese over topping. Bake 6 to 8 minutes or until shell is hot and crisp, and onions are wilted but not limp. (If you do not have a pierced pan, place pizza directly on the oven rack and check on it after 5 minutes of baking. If necessary, adjust heat to prevent burning.) Cut pizza into 6 portions. Serve with spinach or other green salad, or a hearty soup. Makes 6 Servings. Per Serving: 174 Cal; 4 g Total Fat (<1 g Sat Fat); 29 g Carb; 349 mg Sodium; 5 g Protein; 1 g Dietary Fiber. Exchanges: 2 Starch; 1 Fat.
Olive oil-flavored nonstick cooking spray *Ed Note: If oregano is not your favorite herb, try substituting an Italian seasoning blend of herbs Lightly coat a large nonstick saucepan with cooking spray and warm the pan over medium heat. Add water, garlic, onions, and tomatoes. Cook for 2 minutes. Stir in tomato paste and oregano or Italian seasoning blend. Bring the sauce to a boil. Reduce the heat to medium-low and simmer uncovered for 25 minutes, stirring occasionally. Sauce will thicken as it cooks. Remove sauce from heat. Use immediately or cool and refrigerate. Makes about 14 (1/4-cup) Servings. Tip: For a chunkier sauce, add 1/2 cup diced celery. Per Serving: 28 Cal; Trace of Fat; 7 g Carb; 00 mg Cholesterol; 17 mg Sodium; 1 g Protein. Exchanges: 1 Veg.
CALZONE Olive oil-flavored cooking spray Place oven rack on lowest shelf and preheat oven to 425°F. Lightly coat a baking sheet with cooking spray. Roll out pizza dough on lightly floured board. Cut dough into 6 rounds. Lightly coat rounds with cooking spray. Using the back of a spoon, spread tomato sauce over rounds to within 1/2-inch of edge. Spread ricotta cheese on top. Arrange sausage on rounds, covering only half of each. Dampen edges with water and fold dough over to enclose filling. Seal securely and press edges with tip of a fork. Using a spatula, move each calzone to baking sheet. Brush with beaten egg white. Bake for 20 minutes or until golden brown. Remove from oven and serve immediately. Makes 6 Calzone. Sodium Alert! This recipe is NOT suitable for those on salt-restricted meal plans. Tip: If using store-bought pizza sauce, look for brands with reduced sodium. Per (1 Calzone) Serving: 222 Cal; 8 g Total Fat (3 g Sat Fat); 28 g Carb; 19 mg Cholesterol; 423 mg Sodium; 11 g Protein. Exchanges: 2 Veg; 1 Bread/Starch; 1 Meat; 1 Fat.
PITA
PIZZA PIZZAZZ 3 whole-wheat pita breads, split *Substitute Rustic Tomato Sauce (see recipe link in sidebar) for those on salt-restricted meal plans Preheat oven to 350°F. Spread some of the marinara sauce on each pita bread pizza. Place all pizzas on a cookie sheet. Heat the oil in a small skillet over medium-high heat. Add zucchini, broccoli, and peppers and sauté for 10 minutes. Remove vegetables from the skillet and place on all the pizzas. In the same skillet, brown the turkey meat until no pink remains. Divide the turkey evenly over each pizza. Sprinkle cheese on each pizza and bake for 5 minutes, until cheese melts. Makes 6 Servings. Per Serving (1 oz pita bread with 2 oz meat and 1/2 cup vegetables): 217 Cal; 8 g Total Fat (3 g Sat Fat); 23 g Carb; 28 mg Cholesterol; 406 mg Sodium (using prepared marinara sauce); 15 g Protein; 4 g Fiber. Exchanges: 1 Starch; 1 Lean Meat; 2 Veg; 2 Fat.
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