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Send a Meal Blog

Thursday, March 29 2018

There's so much to love about the Mediterranean meals: fresh vegetables, tons of herbs, and high-protein recipes. Check out our list of Mediterranean dinners, complete with hummus, souvlaki, seafood, and lamb food.

INGREDIENTS
Cornmeal
1 - recipe Flatbread Dough or 1 lb. purchased pizza dough*
Olive oil
2 - tablespoons olive oil
3 - ounces thinly sliced prosciutto, cut into strips
3 - tablespoons dried tomato pesto
4 - ounces provolone cheese, shredded (1 cup)
1 - tablespoon lemon juice
1 - cup baby arugula


DIRECTIONS
Preheat oven to 450 degrees F. Lightly grease a baking sheet; sprinkle with cornmeal. On a lightly floured surface roll and stretch the dough into a 12x8-inch rectangle or oval. Lightly brush with olive oil and cover with plastic wrap.


In a large skillet heat 1 Tbsp. oil over medium heat. Add prosciutto. Cook, stirring occasionally, until browned and crisp. Remove to paper towels to drain.


Spread pesto over dough. Sprinkle with prosciutto and cheese. Bake about 16 minutes or until crust is golden brown.
In a medium bowl whisk together the remaining 1 Tbsp. olive oil and lemon juice. Add arugula and toss to coat. Top pizza with arugula mixture.


FROM THE TEST KITCHEN


*TIP
Or use purchased flatbreads (such as Flatout® brand) or pita flatbreads. Cook prosciutto as directed in Step 2. Spread 2 flatbreads with pesto, top with prosciutto and bake in 400 degrees F oven 8 minutes or until edges are browned. Top as above.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, March 07 2018

There's so much to love about the Mediterranean dinner: fresh vegetables, tons of herbs, and high-protein recipes. Check out our list of Mediterranean meals, complete with hummus, souvlaki, seafood, and lamb meals.

INGREDIENTS
Cornmeal
1 - recipe Flatbread Dough or 1 lb. purchased pizza dough*
Olive oil
2 - tablespoons olive oil
3 - ounces thinly sliced prosciutto, cut into strips
3 - tablespoons dried tomato pesto
4 - ounces provolone cheese, shredded (1 cup)
1 - tablespoon lemon juice
1 - cup baby arugula


DIRECTIONS
Preheat oven to 450 degrees F. Lightly grease a baking sheet; sprinkle with cornmeal. On a lightly floured surface roll and stretch the dough into a 12x8-inch rectangle or oval. Lightly brush with olive oil and cover with plastic wrap.


In a large skillet heat 1 Tbsp. oil over medium heat. Add prosciutto. Cook, stirring occasionally, until browned and crisp. Remove to paper towels to drain.


Spread pesto over dough. Sprinkle with prosciutto and cheese. Bake about 16 minutes or until crust is golden brown.
In a medium bowl whisk together the remaining 1 Tbsp. olive oil and lemon juice. Add arugula and toss to coat. Top pizza with arugula mixture.


FROM THE TEST KITCHEN
*TIP
Or use purchased flatbreads (such as Flatout® brand) or pita flatbreads. Cook prosciutto as directed in Step 2. Spread 2 flatbreads with pesto, top with prosciutto and bake in 400 degrees F oven 8 minutes or until edges are browned. Top as above.

Flatbread Dough


INGREDIENTS
Olive oil or nonstick cooking spray
2 - cups all-purpose flour
1 - package active dry yeast
1 - teaspoon sugar
1/2 - teaspoon kosher salt
1 - tablespoon olive oil
2/3 - cup warm water (105 degrees F to 115 degrees F)


DIRECTIONS
 Coat a medium bowl with olive oil or cooking spray. In a food processor combine the next four ingredients (through salt). With the food processor running, add 1 Tbsp. olive oil and the warm water. Process until a dough forms. Remove and shape into a smooth ball. Place dough in the prepared bowl; turn once to coat dough surface. Cover bowl with plastic wrap. Let stand in a warm place until double in size (45 to 60 minutes).


NUTRITION FACTS (Pesto-Prosciutto Flatbread)


Per serving: 352 kcal , 17 g fat (5 g sat. fat , 1 g polyunsaturated fat , 9 g monounsaturated fat ), 23 mg chol. , 786 mg sodium , 36 g carb. , 2 g fiber , 2 g sugar , 14 g pro.


NUTRITION FACTS (Flatbread Dough)
Per serving: 179 kcal , 3 g fat ( 0 g sat. fat, 0 g polyunsaturated fat, 2 g monounsaturated fat), 0 mg chol., 166 mg sodium, 33 g carb., 1 g fiber, 1 g sugar, 5 g pro.

Posted by: AT 11:15 am   |  Permalink   |  0 Comments  |  Email
Saturday, February 10 2018

Forget delivery! These homemade pizza recipes are so much better than bought -- and they're just right for a family dinner or a get-together with friends.

INGREDIENTS
1 - egg, lightly beaten
1/4 - cup fine dry bread crumbs
2 - tablespoons grated Romano cheese
2 - tablespoons milk
1/2 - teaspoon dried marjoram or oregano, crushed
1 - clove garlic, minced
1/4 - teaspoon salt
1/8 - teaspoon ground black pepper
12 - ounces ground beef
1 - tablespoon olive oil
1 - recipe Pizza Dough
Cornmeal
1 - recipe Simple Pizza Sauce
2 - cups shredded provolone cheese (8 ounces)
1/2 - cup thin strips yellow sweet pepper
1/4- cup thin wedges red onion


DIRECTIONS
Place a baking stone on the lowest oven rack;* preheat oven to 450 degrees F.
In a large bowl combine egg, bread crumbs, Romano cheese, milk, marjoram, garlic, salt, and black pepper. Add ground beef; mix well. Shape into 1-inch meatballs.


In a large skillet cook meatballs in hot oil over medium-high heat until no longer pink (160 degrees F), turning to brown evenly. Drain on paper towels. Cool slightly; cut in half.


On a lightly floured surface, roll each portion of Pizza Dough into a rough 10-inch circle.


Sprinkle a baking sheet or pizza peel with cornmeal. Place a dough circle on baking sheet or peel. (When the baking sheet or peel is moved back and forth, the dough should move freely.) Top pizza with half of the Simple Pizza Sauce and half of the provolone cheese; sprinkle with half of the meatballs, half of the sweet pepper, and half of the onion. Use the baking sheet or peel to transfer pizza to preheated baking stone.


Bake for 10 to 12 minutes or until crust is golden brown. Use the baking sheet or peel to transfer pizza to a cutting board. Repeat with the remaining dough and toppings. To serve, cut into wedges.


FROM THE TEST KITCHEN
*TIP:
If you don't have a baking stone, place each dough circle in a greased 12-inch pizza pan sprinkled with cornmeal. Add toppings and bake as directed.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, December 04 2017

Forget delivery! These homemade pizza recipes are so much better than bought -- and they're just right for a family dinner or a get-together with friends.

INGREDIENTS

1/2 - of a medium red onion, cut into thin slivers
2 - tablespoons olive oil
1 - Italian bread shell (such as Boboli)
8 - ounces thinly sliced cooked roast beef
1 - small sweet pepper, seeded and chopped
4 - ounces crumbled blue cheese
1/4 - teaspoon pizza seasoning (optional)


DIRECTIONS

Position oven rack in center of oven. Preheat oven to 425F. In large skillet cook onion in 1 tablespoon of the olive oil over medium-high heat 3 to 5 minutes or until onion is just tender. Place bread shell on baking sheet; brush with remaining olive oil. Bake 5 minutes.


Meanwhile, stack beef slices on cutting board; slice into strips. Top shell with beef, sweet pepper, onion, cheese, and pizza seasoning. Change oven setting to broil. Broil pizza 4 to 5 minutes or until toppings are heated through and crust is browned. Cut in wedges. Serves 4.
NUTRITION FACTS (Beef and Blue Pizza)

Per serving: 553 kcal , 23 g fat (7 g sat. fat , 1 g polyunsaturated fat , 5 g monounsaturated fat ), 56 mg chol. , 1637 mg sodium , 54 g carb. , 1 g fiber , 2 g sugar , 31 g pro.

Posted by: AT 11:38 am   |  Permalink   |  0 Comments  |  Email
Friday, December 01 2017

Everyone loves spinach-artichoke dip, but the tender veggie is also amazing in artichoke lasagna, artichoke pizza -- even artichoke nachos! But don't take our word for it; try a new artichoke gourmet dinner today, and prepare to fall in love all over again.

INGREDIENTS

1 - recipe All-Purpose Pizza Dough or Multigrain Pizza Dough with Honey
2 - tablespoons olive oil
2 - large onions, sliced in strips
2 - tablespoons sugar
1 - tablespoon balsamic vinegar
1 - 4 ounce jar marinated artichoke hearts, drained and sliced in strips
1 - 16 ounce jar fire-roasted red peppers, drained and sliced in strips
1 1/4 - 1 1/2 - cups purchased salsa fresca, drained
1 - cup sliced black olives


DIRECTIONS

Remove dough from refrigerator 2 hours before assembling pizzas. About 45 minutes before baking, place an oven rack one-third the distance from bottom of oven. Place a pizza stone or invert a heavy baking sheet on the rack. Preheat oven to 500 degrees F.


In a large skillet heat the oil over medium heat. Cook onions in hot oil about 10 minutes, until translucent. Stir in sugar and balsamic vinegar; cook until juices bubble. Transfer onions to a strainer set over a bowl. Drain for 3 minutes. Return juices to skillet. Cook over medium heat for 5 minutes until the consistency of honey. Remove from heat. Return onions to skillet. Stir to coat, then set aside.


For pizzas, stretch each dough portion in a circle. One at a time, transfer to a pizza peel (pizza-size spatula) or rimless cookie sheet dusted with flour. Top with onion mixture, artichokes, peppers, salsa, then olives. Bake for 5 to 7 minutes, until toppings bubble, cheese turns golden, and pizza edges are golden brown. Rotate pizzas halfway through baking time. Let stand for 5 minutes before slicing.


FROM THE TEST KITCHEN

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, September 13 2017

Sure, this meal starts with cream cheese and smoked salmon, but there are no bagels in sight here. Add fresh lettuce, radishes, and capers, then serve the whole mix on flatbread for a quick and easy lunch, or even a light dinner.

INGREDIENTS

1 - 8 ounce tub cream cheese spread with chive and onion
6 - multigrain flatbread or Greek pita flatbread
3 - cups torn lettuce
8 - ounces hot smoked salmon, broken into pieces
8 - small radishes, thinly sliced
2 - tablespoons capers, rinsed and drained
Ground black pepper


DIRECTIONS

Divide cream cheese evenly among six multigrain flatbread rounds, spreading it on one side of each flatbread. Top with torn lettuce. Add salmon, radishes, and capers to each flatbread; sprinkle with pepper. Fold in half to serve.
Nutrition Facts (Smoked Salmon Flatbread)


Per serving: 284 kcal cal., 16 g fat (9 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 45 mg chol., 824 mg sodium, 21 g carb., 9 g fiber, 4 g sugar, 18 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:02 pm   |  Permalink   |  0 Comments  |  Email
Monday, August 14 2017

Carbs aren't the only thing Italians are good at. These healthy Italian recipes—chicken calzones, prosciutto paninis, saucy Italian meatball subs, and more—go past just pasta and sauce and into protein-packed dinners less than 400 calories per serving. Mangia!

INGREDIENTS

1 - medium head cauliflower (1 1/2 to 2 pounds), cored and cut into florets (4 cups)
1 - egg, lightly beaten
1/4 - cup cup shredded Italian cheese blend (1 ounce)
1/4 - cup grated Parmesan cheese
1/4 - cup panko bread crumbs
1/2 - teaspoon Italian seasoning, crushed
1/4 - teaspoon salt
3/4 - cup pizza sauce


Desired toppings
DIRECTIONS

Place the cauliflower in a food processor. Cover and pulse four to six times or until crumbly and mixture resembles the texture of couscous.
Place a pizza stone or baking sheet in the oven. Preheat oven to 425 degrees F. Place cauliflower in a microwave-safe casserole with 2 tablespoons water. Microwave, covered, on 100% power (high) for 3 to 4 minutes or until tender, stirring once or twice. Cool. Transfer cauliflower to a 100% cotton flour-sack towel. Wrap towel around cauliflower and squeeze until there is no more liquid (this step is critical).
In a medium bowl stir together cooked and drained cauliflower, egg, Italian cheese blend, the Parmesan cheese, panko, Italian seasoning, and salt. On a piece of parchment paper pat cauliflower mixture into a 12-inch circle. Transfer crust on paper to the preheated pizza stone. Bake for 12 to 15 minutes or until crisp and starting to brown.


Spoon pizza sauce over baked crust, spreading evenly. Top with desired toppings. Bake about 5 minutes more or until heated and cheese melts. Cut into slices to serve.

Posted by: AT 11:56 am   |  Permalink   |  0 Comments  |  Email
Tuesday, July 18 2017

Chill out come dessert time. These no-bake dessert recipes free up the oven for other baking or let you avoid the oven completely and keep the house cool in toasty summer months. These no-bake desserts, including ice cream floats and dessert dips, are a perfect ending to your meal.

INGREDIENTS

1 - recipe Banana Ice Cream
2 - cups crisp rice cereal
1 - tablespoon unsweetened cocoa powder
2 - tablespoons coconut oil, melted
2 - tablespoons honey
Topper(s), such as berries, sliced peaches, and/or chopped nuts


DIRECTIONS

Prepare Banana Ice Cream. Place in freezer until needed.
For crust, line a 12-inch pizza pan with parchment paper. In a medium bowl stir together cereal and cocoa powder. Stir in oil and honey. Spread into a 10-inch circle in prepared pan. Freeze 5 to 10 minutes or until firm.


If necessary, let ice cream stand at room temperature just until soft enough to spread. Spread ice cream over crust to within 1 inch of the edges; add topper(s). Freeze 20 to 30 minutes or until ice cream is nearly firm.
Banana Ice Cream


INGREDIENTS

4 - medium bananas, peeled, sliced, and frozen
1/4 - cup refrigerated unsweetened coconut milk
2 - teaspoons vanilla


DIRECTIONS

 In a food processor combine all of the ingredients.* Cover and process until smooth. Serve immediately for a soft-serve ice cream, or freeze at least 4 hours for a scoopable ice cream. Store in freezer up to 1 week.
FROM THE TEST KITCHEN

*
It's best to use the bananas directly from the freezer without letting them thaw.
STRAWBERRY-RASPBERRY ICE CREAM


Prepare as directed, except add 1/2 cup each strawberries and raspberries and reduce coconut milk to 2 Tbsp. Makes 8 (1/2-cup) servings.


Per Serving: 63 calories, 1 g protein, 15 g carbohydrate, 0 g total fat (0 g sat. fat), 0 mg cholesterol, 2 g fiber, 8 g total sugar, 1% Vitamin A, 14% Vitamin C, 1 mg sodium, 1% calcium, 1% iron


PEANUT BUTTER ICE CREAM


Prepare as directed, except add 1/4 cup peanut butter or other nut butter and reduce coconut milk to 2 Tbsp. Makes 6 (1/2-cup) servings.
Per Serving: 139 calories, 3 g protein, 21 g carbohydrate, 6 g total fat (1 g sat. fat), 0 mg cholesterol, 3 g fiber, 11 g total sugar, 1% Vitamin A, 8% Vitamin C, 47 mg sodium, 1% calcium, 2% iron


CHOCOLATE ICE CREAM
Prepare as directed, except add 2 Tbsp. unsweetened cocoa powder and reduce coconut milk to 2 Tbsp. Makes 6 (1/2-cup) servings.
Per Serving: 79 calories, 1 g protein, 19 g carbohydrate, 1 g total fat (0 g sat. fat), 0 mg cholesterol, 3 g fiber, 10 g total sugar, 1% Vitamin A, 8% Vitamin C, 2 mg sodium, 1% calcium, 3% iron


Nutrition Facts (Dessert Pizza with Banana Ice Cream)
Per serving: 111 kcal cal., 4 g fat (2 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 0 mg chol., 27 mg sodium, 17 g carb., 2 g fiber, 9 g sugar, 2 g pro. Percent Daily Values are based on a

2,000 calorie diet
Nutrition Facts (Banana Ice Cream)
Per serving: 76 kcal cal., 0 g fat ( 0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 3 mg sodium, 18 g carb., 2 g fiber, 10 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:55 am   |  Permalink   |  0 Comments  |  Email
Thursday, May 04 2017

INGREDIENTS

1 - large red onion, thinly sliced
1/4 - cup olive oil
1/2 - teaspoon crushed red pepper
4 - individual-size packaged baked pizza crusts or flatbreads
12 - ounces fully cooked chicken, shredded
3 - ounces smoked mozzarella cheese, shredded
1 - cup torn arugula
Crushed red pepper


DIRECTIONS

Preheat oven to 425 degrees F. In a large skillet cook onion in 1 tablespoon hot oil over medium heat for 10 minutes until softened, stirring occasionally. Set aside.


In a small bowl combine remaining 3 tablespoons oil and crushed red pepper; drizzle some of the oil mixture onto the pizza crusts. Place crusts on a very large baking sheet(s). Top with chicken, onion, and cheese.


Bake for 10 minutes or until cheese is melted and pizzas are heated through.
Top pizzas with arugula, drizzle any remaining oil, and sprinkle or pass additional crushed red pepper.


Nutrition Facts (Smoky Chicken Pizzas)


Per serving: 761 kcal cal., 35 g fat (10 g sat. fat, 3 g polyunsaturated fat, 14 g monounsatured fat), 92 mg chol., 1029 mg sodium, 68 g carb., 3 g fiber, 4 g sugar, 44 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, December 07 2016

Forget delivery! These homemade meal s of pizza recipes are so much better than bought -- and they're just right for a family dinner or a get-together with friends.

Ingredients

1 - 12 inch packaged prebaked pizza crust
1 - cup ricotta cheese
1 - cup finely shredded Parmesan cheese
1/2 - teaspoon ground black pepper
1 - 10 ounce package frozen whole kernel corn in butter sauce
1 - 6 ounce refrigerated cooked chicken breast strips
1/2 - cup coarsely chopped red sweet pepper
1 - tablespoon finely shredded lemon peel
2 - teaspoons dried tarragon
1 - teaspoon bottled minced garlic
1/2 - cup crumbled goat cheese
1 - 2 1/4 ounce can sliced pitted ripe olives, drained
1/4 - cup chopped fresh parsley


Directions
Preheat oven to 450 degrees F. Line baking sheet with foil. Coat foil with nonstick cooking spray. Place pizza crust on foil; set aside.
In bowl combine ricotta, Parmesan, and black pepper. Spread on crust leaving 1/2-inch space around edge. Bake 5 minutes.
Transfer corn and sauce from package to microwave-safe bowl. Microcook on high (100% power) 3 minutes. Stir. Microcook 1 minute more. Stir in chicken, sweet pepper, lemon peel, tarragon, and garlic. Remove pizza from oven. Spoon corn mixture over ricotta mixture on crust.
Top with goat cheese and black olives. Bake 5 minutes more or until cheese and edges are lightly browned. Sprinkle with parsley before serving. Makes 4 servings.


Nutrition Facts (Chicken and Corn Pizza)
Per serving: 679 kcal cal., 28 g fat (12 g sat. fat, 1 g polyunsaturated fat, 7 g monounsatured fat), 84 mg chol., 1928 mg sodium, 69 g carb., 4 g fiber, 5 g sugar, 41 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 pm   |  Permalink   |  0 Comments  |  Email
Sunday, October 23 2016

Ingredients

1 - medium head cauliflower (1 1/2 to 2 pounds), cored and cut into florets (4 cups)
1 - egg, lightly beaten
1/4 - cup shredded Italian cheese blend (1 ounce)
1/4 - cup grated Parmesan cheese
1/4 - cup panko bread crumbs
1/2 - teaspoon Italian seasoning, crushed
1/4 - teaspoon salt
2cups sliced fresh mushrooms
1cup yellow or green sweet pepper strips
1small red onion
, cut into thin wedges
1teaspoon olive oil
3/4cup Fast Pizza Sauce or canned pizza sauce
1cup shedded Italian cheese blend (4 ounces)
Snipped fresh basil, oregano, and/or parsley


Directions
Place the cauliflower in a food processor. Cover and pulse four to six times or until crumbly and mixture resembles the texture of couscous.
Place a pizza stone or baking sheet in the oven. Preheat oven to 425 degrees F. Place cauliflower in a microwave-safe casserole with 2 tablespoons water. Microwave, covered, on 100% power (high) for 3 to 4 minutes or until tender, stirring once or twice. Cool. Transfer cauliflower to a 100% cotton flour-sack towel. Wrap towel around cauliflower and squeeze until there is no more liquid (this step is critical).
In a medium bowl stir together cooked and drained cauliflower, egg, the 1/4 cup Italian cheese blend, the Parmesan cheese, panko, Italian seasoning, and salt. On a piece of parchment paper pat cauliflower mixture into a 12-inch circle. Transfer crust on paper to the preheated pizza stone. Bake for 12 to 15 minutes or until crisp and starting to brown.
Meanwhile, in a large skillet cook and stir mushrooms, sweet pepper, and onion in hot oil for 4 to 6 minutes or until crisp-tender. Remove from heat.
Spoon pizza sauce over baked crust, spreading evenly. Top with cooked vegetables. Sprinkle evenly with the 1 cup Italian cheese blend. Bake about 5 minutes more or until heated and cheese melts. If desired, sprinkle with snipped fresh herb. Cut into slices to serve.
Fast Pizza Sauce
Ingredients
1/2
cup chopped onion (1 medium)
2
cloves garlic, minced
1
tablespoon olive oil
1
8-ounce can tomato sauce
1/2
teaspoon dried oregano, crushed
1/2
teaspoon dried basil
, crushed
1/4
teaspoon salt
1/4
teaspoon crushed red pepper
Directions
 In a small saucepan, cook onion and garlic in hot oil over medium heat about 5 minutes or until onion is tender, stirring occasionally. Stir in tomato sauce, oregano, basil, salt, and crushed red pepper. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until sauce reaches desired consistency. Makes 1 cup.
Nutrition Facts (Fast Pizza Sauce)
Per serving: 27 kcal cal., 2 g fat ( 0 g sat. fat, 0 mg chol., 222 mg sodium, 3 g carb., 1 g fiber, 2 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Cauliflower-Crusted Pizza)
Per serving: 264 kcal cal., 14 g fat (7 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 76 mg chol., 893 mg sodium, 18 g carb., 4 g fiber, 7 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:26 pm   |  Permalink   |  Email
Saturday, September 03 2016

Ingredients

2
cups cherry tomatoes
1
tablespoon olive oil
1
sprig fresh oregano
1
clove garlic, sliced
All-purpose flour
1
1 pound ball fresh pizza dough, at room temperature
8
ounces fresh mozzarella cheese, sliced 1/4 inch thick
1
tablespoon olive oil
1/4
teaspoon sea salt
1
cup baby arugula (optional)
2
ounces very thinly sliced prosciutto, cut into strips (optional)
Directions
Place a 15x10x1-inch baking pan on the lowest rack of the oven. Preheat oven to 475 degrees F.
For sauce, in a food processor combine cherry tomatoes, 1 tablespoon olive oil, the oregano, and garlic. Process just until tomatoes are coarsely chopped (do not puree). Set sauce aside.
Lightly sprinkle flour on an 18-inch-long piece of parchment paper. On the paper roll pizza dough into a 14x8-inch rectangle. Spread the sauce over the dough, leaving a 2-inch border around edges.
Carefully remove preheated pan from the oven. Place pizza (still on parchment) into the pan and return to the lowest rack of the oven. Bake for 10 minutes. Top with cheese. Bake about 5 minutes more or until pizza is crisp on the bottom. Sprinkle with sea salt. If desired, top with baby arugula and prosciutto.
Nutrition Facts (Fresh Tomato Pizza with Oregano and Mozzarella)
Per serving: 487 kcal cal., 24 g fat (10 g sat. fat, 1 g polyunsaturated fat, 8 g monounsatured fat), 40 mg chol., 684 mg sodium, 48 g carb., 3 g fiber, 4 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 11:39 am   |  Permalink   |  0 Comments  |  Email
Monday, May 23 2016

For 250 calories, you can enjoy a cheesy slice of this veggie-brimmed pizza complete with crunchy sweet peppers and fresh mushrooms on a golden, whole grain tortilla. Use turkey pepperoni instead of pork or beef to help cut down on fat.

Ingredients

1/3 - cup chopped bottled roasted red sweet peppers
1/3 - cup pizza sauce
2 - teaspoons olive oil
1/2 - cup sliced red onion
1/2 - cup chopped green sweet pepper (1 small)
1/2 - cup sliced fresh mushrooms
2 - 10-inch whole grain tortillas
16 - thin slices cooked turkey pepperoni (about 1/4 cup)
1 - cup shredded part-skim mozzarella cheese (4 ounces)


Directions
Place a pizza stone on the lowest rack of the oven. Preheat oven to 450 degrees F.
In a food processor or blender combine roasted red sweet peppers and pizza sauce. Cover and process or blend until smooth; set aside.
In a large skillet heat oil over medium-high heat. Add red onion, green sweet pepper, and mushrooms. Cook and stir about 5 minutes or until tender.
Spread pizza sauce mixture evenly on tortillas. Top with pepperoni and the cooked vegetable mixture. Sprinkle with cheese.
Transfer one of the pizzas to the hot pizza stone.* Bake about 5 minutes or until edges of the tortilla and the cheese are golden brown. Repeat with the remaining pizza.
From the Test Kitchen
*TIP:

To transfer the pizza to the hot stone, place pizza on a flat baking sheet; scoot pizza from baking sheet to pizza stone. When pizza is done, lift an edge of the pizza with a spatula, scoot the baking sheet under the pizza, and lift it off the stone.

Nutrition Facts (Thin Crust Pepperoni and Vegetable Pizza)
Per serving: 253 kcal cal., 11 g fat (4 g sat. fat, 3 g monounsatured fat), 25 mg chol., 625 mg sodium, 24 g carb., 4 g fiber, 3 g sugar, 14 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:10 am   |  Permalink   |  0 Comments  |  Email
Friday, April 29 2016

Ingredients

1 medium head cauliflower (1 1/2 to 2 pounds), cored and cut into florets (4 cups)
1 egg, lightly beaten
1/4 cup shredded Italian cheese blend (1 ounce)
1/4 cup grated Parmesan cheese
1/4 cup panko bread crumbs
1/2 teaspoon Italian seasoning, crushed
1/4 teaspoon salt
2 cups sliced fresh mushrooms
1 cup yellow or green sweet pepper strips
1 small red onion, cut into thin wedges
1 teaspoon olive oil
3/4 cup Fast Pizza Sauce or canned pizza sauce
1 cup shedded Italian cheese blend (4 ounces)
Snipped fresh basil, oregano, and/or parsley


Directions
Place the cauliflower in a food processor. Cover and pulse four to six times or until crumbly and mixture resembles the texture of couscous.
Place a pizza stone or baking sheet in the oven. Preheat oven to 425 degrees F. Place cauliflower in a microwave-safe casserole with 2 tablespoons water. Microwave, covered, on 100% power (high) for 3 to 4 minutes or until tender, stirring once or twice. Cool. Transfer cauliflower to a 100% cotton flour-sack towel. Wrap towel around cauliflower and squeeze until there is no more liquid (this step is critical).
In a medium bowl stir together cooked and drained cauliflower, egg, the 1/4 cup Italian cheese blend, the Parmesan cheese, panko, Italian seasoning, and salt. On a piece of parchment paper pat cauliflower mixture into a 12-inch circle. Transfer crust on paper to the preheated pizza stone. Bake for 12 to 15 minutes or until crisp and starting to brown.
Meanwhile, in a large skillet cook and stir mushrooms, sweet pepper, and onion in hot oil for 4 to 6 minutes or until crisp-tender. Remove from heat.
Spoon pizza sauce over baked crust, spreading evenly. Top with cooked vegetables. Sprinkle evenly with the 1 cup Italian cheese blend. Bake about 5 minutes more or until heated and cheese melts. If desired, sprinkle with snipped fresh herb. Cut into slices to serve.
Fast Pizza Sauce


Ingredients
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1 tablespoon olive oil
1 8-ounce can tomato sauce
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil
, crushed
1/4 teaspoon salt
1/4 teaspoon crushed red pepper


Directions
In a small saucepan, cook onion and garlic in hot oil over medium heat about 5 minutes or until onion is tender, stirring occasionally. Stir in tomato sauce, oregano, basil, salt, and crushed red pepper. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until sauce reaches desired consistency. Makes 1 cup.
Nutrition Facts (Cauliflower-Crusted Pizza)
Per serving: 264 kcal cal., 14 g fat (7 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 76 mg chol., 893 mg sodium, 18 g carb., 4 g fiber, 7 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts
(Fast Pizza Sauce)
Per serving: 27 kcal cal., 2 g fat (0 g sat. fat, 0 mg chol., 222 mg sodium, 3 g carb., 1 g fiber, 2 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:33 am   |  Permalink   |  0 Comments  |  Email
Tuesday, March 22 2016

Ingredients

6 slices thick-cut bacon
1 cup sliced leeks (3 medium)
1/3 cup refrigerated basil pesto or Classic Pesto Sauce
1 crust (half recipe) Whole Wheat Pizza Dough
3 roma tomatoes, sliced or chopped
6 ounces fontina cheese or provolone cheese, shredded (1-1/2 cups)
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon Dijon-style coarse ground mustard
Pinch salt
3 cups baby arugula or arugula, torn


Directions
Place a baking stone in the oven and preheat oven to 500 degrees F. If you don't have a baking stone, use an inverted baking sheet placed on an oven rack.
In a large skillet cook bacon over medium heat until crisp. Drain bacon, reserving 1 tablespoon of the drippings in the skillet. Place bacon on several layers of paper towels to drain well; coarsely chop bacon and set aside. Cook leeks in the reserved bacon drippings for 3 to 5 minutes or until tender. Remove from heat.
Spoon pesto onto pizza crust; spread evenly almost to the edge. Top with tomato slices. Top with bacon and leeks. Sprinkle with cheese.
Bake on the pizza stone or inverted baking sheet for 8 to 10 minutes or until crust is golden brown and cheese is bubbly and golden brown.
Meanwhile, in a medium bowl whisk together olive oil, lemon juice, mustard, and salt. Add arugula; toss to coat. Using tongs, arrange arugula mixture in the middle of the pizza just before serving.
Classic Pesto Sauce
Ingredients
2 cups packed fresh basil leaves
3 tablespoons pine nuts
2 large cloves garlic, peeled
1/2 cup olive oil
1/2 cup grated Parmesan cheese (2 ounces)
3/4 teaspoon salt
Directions
In a food processor combine basil, nuts, and garlic; cover and process until finely chopped. With processor running, gradually add oil through feed tube. Process about 1 minute or until smooth. Add Parmesan cheese and salt; process just until combined.
Spoon into an airtight container. Cover and store in the refrigerator for up to 2 days. (Or freeze for up to 3 months.)
Whole Wheat Pizza Dough
Ingredients
Olive oil or nonstick cooking spray
2 cups white whole wheat flour
or whole wheat flour
2 cups bread flour
1 package active dry yeast
1 teaspoon sugar or honey
1 teaspoon salt
2 tablespoons olive oil
1 1/4 cups warm water (105 degrees F to 115 degrees F)
Cornmeal
Directions
Brush a large bowl with olive oil; set aside.
In the bowl of an electric mixer fitted with a dough hook or in a food processor, combine white whole wheat flour, bread flour, yeast, the sugar (if using), and salt. With the mixer on low speed or the food processor running, add the 2 tablespoons olive oil and the honey (if using); add 1-1/4 cups of the warm water. Mix or process until all of the ingredients are combined, adding more of the warm water as needed. If using a mixer, increase the speed to medium and continue to knead about 2 minutes or until a soft dough forms. If using a food processor, continue to process until dough forms a wet ball.
Place dough in the prepared bowl; turn once to coat dough surface. Cover with plastic wrap, making sure dough does not touch plastic wrap. Let stand at room temperature (70 degrees F to 72 degrees F) for 30 minutes. Chill in the refrigerator for at least 8 hours or up to 3 days. (Dough will continue to rise in bowl until nearly doubled, then will go dormant from the cold.)
Two hours before assembling the pizzas, remove chilled dough from refrigerator. Lightly coat a baking sheet with cooking spray or olive oil. Cut dough into two portions. Form each portion into a smooth round ball*. Place each ball of dough on the prepared baking sheet. Lightly coat with cooking spray or olive oil. Lightly cover with plastic wrap. Let dough stand to come to room temperature.
On a lightly floured surface, use your lightly floured hands to stretch each ball of dough to a circle 10 to 12 inches in diameter (1/4 to 1/2-inch thick). Sprinkle a baking peel or inverted baking sheet with cornmeal; place dough circle on peel or baking sheet. Repeat with the remaining dough portion.
Add desired toppings. Bake according to recipe directions.
From the Test Kitchen
*

At this point, the dough portions can be placed in a storage container that has been lightly coated with nonstick cooking spray or brushed with olive oil. Cover and store in the refrigerator for up to 24 hours. Or place each dough portion in a freezer bag that has been lightly coated with nonstick cooking spray or brushed with olive oil. Seal, label, and freeze for up to 3 months. Thaw in the refrigerator before using.

Nutrition Facts (Pesto-Bacon-Tomato Pizza with Arugula Salad Topper)
Per serving: 376 kcal cal., 22 g fat (7 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 35 mg chol., 728 mg sodium, 30 g carb., 2 g fiber, 4 g sugar, 14 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:33 am   |  Permalink   |  0 Comments  |  Email
Friday, February 26 2016

ingredients
4    teaspoons   extra-virgin olive oil
1    tablespoon   cornmeal
1      16-ounce ball whole-wheat pizza dough
1/2   cup   very thinly sliced red onion
4    ounces   sharp white cheddar (about 1 cup)
5      fully cooked breakfast-style chicken sausage links (such as Aidells), thinly sliced
2    tablespoons   chopped walnuts
2    tablespoons   maple syrup
3    cups   loosely packed field greens
directions
Place an oven rack in the lowest position. Preheat the oven to 450 degrees . Brush a rimmed baking sheet with 2 teaspoons oil and sprinkle with cornmeal. Roll out dough to size of prepared baking sheet and transfer to sheet.
Brush remaining oil on dough and scatter onion, cheddar, sausage and walnuts over it.
Bake pizza until bottom is crisp and starting to brown and cheese is melted and bubbling, 13 to 17 minutes. Drizzle with maple syrup and top with field greens.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 386, Fat, total (g) 18, sat. fat (g) 5.9, carb. (g) 42, fiber (g) 4, pro. (g) 16, sodium (mg) 649, Percent Daily Values are based on a 2,000 calorie diet
 

Posted by: AT 02:35 am   |  Permalink   |  0 Comments  |  Email
Wednesday, February 17 2016

ingredients
    Nonstick cooking spray
5    slices  bacon
1/4   cup   packed brown sugar
1/4   teaspoon   chili powder
1      pear, cored and sliced
1    teaspoon   lemon juice
1/2   8 ounce tub  cream cheese
1/4   cup   chopped green onions
1    12 inch   Italian bread shell (Boboli)
1/3   cup   chopped pecans
1/3   cup   crumbled feta cheese
1/4   cup   fresh basil
    Honey (optional)
directions
Preheat oven to 400 degrees F. Line bottom of rimmed baking pan with foil and spray with cooking spray. Arrange bacon slices on pan; set aside. In small bowl stir together brown sugar and chili powder. Generously sprinkle brown sugar mixture on bacon slices. Bake for 15 minutes or until browned; remove and set aside. Increase oven temperature to 450 degrees F.
In small bowl toss together pear slices and lemon juice; set aside. In medium bowl stir together cream cheese, onions, and black pepper to taste. Place pizza crust on clean baking sheet. Spread cream cheese mixture on crust. Chop bacon and evenly sprinkle on cheese mixture. Arrange pear slices on bacon. Top with pecans and feta cheese. Makes 10 to 12 appetizer servings.
Bake for 12 to 14 minutes or until cheese begins to brown. Sprinkle with basil and pass honey for drizzling.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 246, Fat, total (g) 11, chol. (mg) 23, sat. fat (g) 4, carb. (g) 29, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 8, pro. (g) 9, vit. A (IU) 242.95, vit. C (mg) 1.77, Thiamin (mg) 0.06, Riboflavin (mg) 0.09, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 476, Potassium (mg) 129, calcium (mg) 111.06, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:06 am   |  Permalink   |  0 Comments  |  Email
Sunday, December 13 2015

ingredients
1    pound   fresh or frozen peeled, cooked medium shrimp
1    recipe  Pizza Dough (see www.bhg.com)
1    12 ounce jar  Alfredo pasta sauce
2    tablespoons   purchased dried tomato pesto
1/2   cup   grated Parmigiano-Reggiano cheese
1    12 ounce jar  roasted red peppers, drained and cut into strips
3    tablespoons   pine nuts
directions
Thaw shrimp, if frozen; set aside. Preheat oven to 375 degree F. Prepare Pizza Dough as directed, using the Individual Size Pizzas directions.
In a small bowl, combine Alfredo sauce and pesto. Spread evenly over dough in each pan. Sprinkle with cheese. Top pizzas with roasted peppers and the shrimp. Sprinkle with pine nuts.
Bake in the preheated oven for 20 to 25 minutes or until crust bottom is crisp and brown. Serve immediately. Makes 8 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 435, Fat, total (g) 18, chol. (mg) 166, sat. fat (g) 6, carb. (g) 44, fiber (g) 2, pro. (g) 23, sodium (mg) 609, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 01:54 am   |  Permalink   |  0 Comments  |  Email
Saturday, September 12 2015

Three kinds of cheese--ricotta, garlic-herb and pre-shredded Italian blend--top this 20-minute pizza.

ingredients
2      ready-to-use thin crust Italian pizza bread shells (two 10-ounce packages)
2    cups   preshredded Italian blend cheese
4    ounces   thinly sliced smoked turkey, cut into 1/2-inch-wide strips
1      container (15 ounces) ricotta cheese
1      container (4 ounces) garlic-and-herb cheese spread
1/4   cup   thinly sliced basil
directions
Heat oven to 450 degrees .
Place each crust on a baking sheet. Sprinkle 1 cup shredded cheese over each pizza shell. Evenly distribute turkey over each.
In small bowl, mix ricotta and cheese spread. Evenly dollop over each pizza.
Bake in 450 degrees oven until heated through and cheese is melted, about 10 minutes. Sprinkle the basil over the pizzas. To serve the pizzas, cut each into 6 equal wedges.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 302, Fat, total (g) 15, chol. (mg) 48, sat. fat (g) 8, carb. (g) 25, fiber (g) 1, pro. (g) 15, sodium (mg) 583, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:13 am   |  Permalink   |  0 Comments  |  Email
Thursday, June 11 2015

ingredients
4      eggs
8    ounces   hot or sweet Italian sausage (remove casings if present)
4    7 inches   Greek flatbread or pita bread rounds
1    cup   pizza sauce or thick marinara sauce
1/2   cup   shredded mozzarella cheese (2 oz.)
1/2   cup   shredded cheddar cheese (2 oz.)
1/2   cup   thinly sliced red onion
4    cups   torn arugula
1    tablespoon   olive oil
1    teaspoon   lemon juice
1 - 2    tablespoons   grated Parmesan cheese
1/8   teaspoon   each salt and ground black pepper
directions
Let eggs stand at room temperature for 30 minutes. Preheat oven to 400 degrees F. Line a baking sheet with foil; set aside. In a large skillet cook sausage over medium heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat.
Meanwhile, place flatbreads directly on oven rack. Bake for 4 to 6 minutes or until lightly toasted, turning once. Arrange flatbreads on the prepared baking sheet. Increase oven to 450 degrees F.
Spread one-fourth of the pizza sauce over each flatbread. Sprinkle with mozzarella and cheddar cheeses, cooked sausage, and onion. Break an egg into a small dish*; make a small indentation in the center of one pizza and pour the egg into the indentation. Repeat with the remaining eggs and pizzas. Bake in the 450 degrees F oven for 12 to 15 minutes or until egg whites are set and yolks begin to thicken.
In a medium bowl toss together arugula, oil, lemon juice, salt, and pepper. Sprinkle arugula mixture with Parmesan cheese; serve with pizzas.
Tip
*Tip:
* This is in case the yolk breaks when you crack the egg. If it does, start over with another egg.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 593, Fat, total (g) 30, chol. (mg) 250, sat. fat (g) 12, carb. (g) 45, Monounsaturated fat (g) 14, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 3, pro. (g) 30, vit. A (IU) 1360.53, vit. C (mg) 11.81, Thiamin (mg) 0.68, Riboflavin (mg) 0.69, Niacin (mg) 5.33, Pyridoxine (Vit. B6) (mg) 0.37, Folate (µg) 129.02, Cobalamin (Vit. B12) (µg) 1.34, sodium (mg) 1122, Potassium (mg) 617, calcium (mg) 383.68, iron (mg) 4.14, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:43 am   |  Permalink   |  0 Comments  |  Email
Wednesday, May 13 2015

ingredients
1    15 ounce can  tomato sauce
3    tablespoons   grated Parmesan cheese
2    tablespoons   tomato paste
3/4   teaspoon   dried oregano, crushed
1/2   teaspoon   dried basil, crushed
1/8   teaspoon   crushed red pepper
1    5 - 6 ounce package  fresh baby spinach
2    teaspoons   water
    Olive oil
1    pound   frozen pizza or bread dough, thawed
8    ounces   bulk Italian sausage, cooked and drained
1 1/2 - 2    cups   shredded mozzarella cheese (6 to 8 ounces)
    Crushed red pepper (optional)
directions
Preheat oven to 475 degrees F. In a small bowl combine tomato sauce, 2 tablespoons of the Parmesan cheese, the tomato paste, oregano, basil, and the 1/8 teaspoon crushed red pepper. Set aside.
Place spinach in a large microwave-safe bowl; sprinkle with the 2 teaspoons water. Cover with a microwave-safe plate. Microwave on 100% power (high) for 30 seconds. Continue cooking in 10-second intervals just until spinach is wilted. Let stand for 2 minutes; carefully remove plate. Transfer spinach to a sieve; press out excess liquid.
Brush a 12-inch cast-iron or other heavy oven-going skillet with oil; set aside. On a lightly floured surface, roll pizza dough into a 14-inch circle. Transfer to the prepared skillet. Roll edges to form a rim. Brush dough lightly with oil. Spread tomato sauce mixture over dough; top with sausage and spinach. Sprinkle with mozzarella cheese and the remaining 1 tablespoon Parmesan cheese.
Cook pizza in skillet over medium-high heat for 3 minutes. Place skillet in oven. Bake for 15 to 20 minutes or until crust and cheeses are lightly browned. Let stand for 5 minutes before serving. Using a spatula, slide pizza out of skillet. Cut into wedges. If desired, sprinkle with additional crushed red pepper.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 449, Fat, total (g) 23, chol. (mg) 53, sat. fat (g) 9, carb. (g) 40, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 5, pro. (g) 19, vit. A (IU) 2094.22, vit. C (mg) 12.83, Thiamin (mg) 0.24, Riboflavin (mg) 0.21, Niacin (mg) 2.02, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 58.44, Cobalamin (Vit. B12) (µg) 1.05, sodium (mg) 1237, Potassium (mg) 378, calcium (mg) 215, iron (mg) 14.09, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:04 am   |  Permalink   |  0 Comments  |  Email
Friday, April 24 2015

ingredients
1    tablespoon   olive oil orcanola oil
1    medium  red onion, thinly sliced
2    cloves  garlic, minced
1    12-inch  Italian bread shell, such as Boboli brand
1 1/2   cups   shredded fontina or Swiss cheese (6 ounces)
1/2   9 ounce package  frozen artichoke hearts, thawed and cut up
1/2   cup   pitted kalamata olives, halved or quartered
    Coarse ground black pepper
    Alfredo pasta sauce, warmed (optional)
directions
Preheat oven to 450 degrees F. In a medium skillet heat oil over medium heat. Add onion and garlic to skillet; cook until onion is tender and golden brown, stirring occasionally
Place bread shell on a lightly greased or parchment-lined baking sheet. Bake for 5 minutes. Sprinkle with 1/2 cup of the cheese. Top with artichokes, olives, and onion mixture. Sprinkle with the remaining 1 cup cheese. Sprinkle lightly with pepper.
Bake for 8 to 10 minutes or until heated through and cheese is melted. If desired, serve pizza with warm Alfredo sauce.
Tip
Icons
Vegetarian

NUTRITION INFORMATION

Per Serving: cal. (kcal) 368, Fat, total (g) 18, chol. (mg) 38, sat. fat (g) 6, carb. (g) 38, Monounsaturated fat (g) 4, fiber (g) 2, sugar (g) 2, pro. (g) 16, sodium (mg) 780, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:02 am   |  Permalink   |  0 Comments  |  Email
Tuesday, April 14 2015

ingredients
1      sheet frozen puff pastry (half of a17.3-oz. pkg.), thawed
1    cup   shredded Gruyere or Swiss cheese (4 ounces)
1    tablespoon   olive oil
1 1/2   cups   thickly sliced crimini and/or white mushrooms
1      medium yellow or red sweet pepper, cut into bite-size strips
4    ounces   thinly sliced cooked ham, cut into bite-size strips
1/2   cup   sliced red onion
2    cups   coarsely chopped spinach
1    cup   coarsely chopped kale
2    tablespoons   bottled creamy garlic salad dressing
1    6 ounce jar  marinated artichoke hearts, drained
1/2   cup   shredded Gruyere or Swiss cheese (2 ounces)
directions
Unfold the thawed puff pastry sheet and place into an ungreased 15x10x1-inch baking pan. Using your fingers, gently press the dough to the edges. (Pastry will be thin.) Prick center with a fork, leaving a 1-inch border unpricked. Bake for 15 minutes in a 375 degrees F oven. Remove from oven. Sprinkle crust with 1 cup of the Gruyere; return to oven for 5 minutes more.
Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the mushrooms, sweet pepper, ham and red onion. Cook, stirring, for about 5 minutes; until vegetables are tender.
In a medium bowl, combine spinach and kale. Add the salad dressing and toss lightly to coat. Remove the cheese-topped pastry from the oven. Top with the spinach mixture, vegetable mixture and artichoke hearts. Bake for 5 minutes.
Sprinkle pizza with remaining 1/2 cup cheese. Bake for 5 minutes more or until cheese has melted.
Cut into squares to serve.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 368, Fat, total (g) 26, chol. (mg) 35, sat. fat (g) 9, carb. (g) 19, Monosaturated fat (g) 11, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 5, pro. (g) 13, vit. A (IU) 2240.81, vit. C (mg) 32.84, Thiamin (mg) 0.27, Riboflavin (mg) 0.29, Niacin (mg) 2.66, Pyridoxine (Vit. B6) (mg) 0.18, Folate (µg) 56.3, Cobalamin (Vit. B12) (µg) 0.46, sodium (mg) 424, Potassium (mg) 266, calcium (mg) 283, iron (mg) 1.48, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:44 am   |  Permalink   |  0 Comments  |  Email
Friday, March 13 2015

ingredients
3      medium skinless, boneless chicken breast halves, cut into 3/4-inch pieces
2      cloves garlic, minced
2    tablespoons   olive oil
4      roma tomatoes, chopped
1    14 ounce can  quartered artichoke hearts, drained
1    2 1/4ounce can  sliced pitted ripe olives, drained
1/2   teaspoon   dried Italian seasoning, crushed
1/4   teaspoon   ground black pepper
2    cups   romaine lettuce or mesclun mix, chopped
1    cup   crumbled feta cheese (4 ounces)
1/3   cup   fresh basil leaves, shredded or torn
    Sliced crusty Italian or French bread, toasted
directions
In a 10-inch skillet cook and stir chicken and garlic in hot oil over medium heat for 2 to 5 minutes or until chicken is brown. Stir in tomato, artichoke hearts, olives, Italian seasoning, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until chicken is no longer pink. Top with lettuce and cheese. Cook, covered, for 1 to 2 minutes more or until lettuce starts to wilt. Sprinkle with basil and serve on or with bread. Makes 4 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 395, Fat, total (g) 17, chol. (mg) 82, sat. fat (g) 6, carb. (g) 27, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 6, sugar (g) 5, pro. (g) 33, vit. A (IU) 2769.64, vit. C (mg) 20.08, Thiamin (mg) 0.28, Riboflavin (mg) 0.45, Niacin (mg) 10.46, Pyridoxine (Vit. B6) (mg) 0.7, Folate (µg) 120.96, Cobalamin (Vit. B12) (µg) 0.73, sodium (mg) 1003, Potassium (mg) 538, calcium (mg) 252.42, iron (mg) 5.04, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Wednesday, January 28 2015

ingredients
1    5 ounce can  evaporated milk
1/2   cup   fine dry bread crumbs
1      small onion, chopped (1/3 cup)
1    teaspoon   salt
1    teaspoon   dried Italian seasoning, crushed
1/4   teaspoon   ground black pepper
1    pound   lean ground beef
4    ounces   dried spaghetti
1    tablespoon   butter
1      egg, lightly beaten
1/4   cup   grated Parmesan cheese
1    8 ounce can  pizza sauce
1    cup   shredded mozzarella cheese (4 ounces)
directions
Preheat oven to 350 degrees F. In a large bowl, combine evaporated milk, bread crumbs, onion, salt, Italian seasoning, and pepper. Add ground meat; mix well. Lightly press mixture evenly onto the bottom and up the side of an ungreased 9-inch pie plate. Bake, uncovered, about 30 minutes or until done (160 degrees F). Carefully tilt dish and drain off fat.
Meanwhile, cook spaghetti according to package directions; drain. Return to pan. Stir in butter until melted. Stir in egg and Parmesan cheese until spaghetti is coated.
Spread half of the pizza sauce over meat mixture. Top with 1/2 cup of the mozzarella cheese and the spaghetti mixture. Top with the remaining pizza sauce and the remaining 1/2 cup mozzarella cheese.
Bake, uncovered, about 20 minutes or until heated through. (If necessary, cover edges of meat mixture with foil to prevent overbrowning.) Let stand for 15 minutes before serving. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 393, Fat, total (g) 19, chol. (mg) 109, sat. fat (g) 9, carb. (g) 28, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 4, pro. (g) 29, vit. A (IU) 340.13, vit. C (mg) 2.95, Thiamin (mg) 0.22, Riboflavin (mg) 0.36, Niacin (mg) 5.53, Pyridoxine (Vit. B6) (mg) 0.35, Folate (µg) 56.45, Cobalamin (Vit. B12) (µg) 1.95, sodium (mg) 899, Potassium (mg) 389, calcium (mg) 272.61, iron (mg) 3.42, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Saturday, September 13 2014
Mexican Pizza Recipe
ingredients
 
  • 1    cup   canned black beans, rinsed
  • 1/2   cup   coarsely chopped jarred roasted red peppers
  • 1      garlic clove
  • 1    tablespoon   chili powder
  •     Kosher salt
  • 1    pound   whole-wheat pizza dough
  •     Cornmeal, for dusting
  • 1    cup   shredded low-fat Monterey Jack cheese (3 ounces)
  • 1/2   cup   grape tomatoes, halved
  • 1/4   cup   pitted black olives, sliced
  • 1      scallion, thinly sliced
  • 1    cup   shredded butter lettuce
  • 3    tablespoons   reduced-fat sour cream
 
directions
Set a pizza stone on the bottom of the oven and preheat the oven to 450 degrees. In a food processor, combine the black beans with the roasted red peppers, garlic clove, and chili powder and puree until smooth. Season with salt.
 
 
Stretch the pizza dough to a 12-inch round and transfer to a cornmeal-dusted pizza peel. Spread the black-bean puree on top, leaving a 1/2-inch border. Sprinkle with the cheese, tomatoes, olives, and scallion.
 
 
Slide the pizza onto the preheated stone and bake for 12 minutes, until the bottom is crisp and the cheese is bubbling. Transfer the pizza to a work surface and top with the lettuce and dollops of the sour cream. Cut into 4 or 6 wedges and serve at once.
Posted by: AT 03:53 am   |  Permalink   |  0 Comments  |  Email
Monday, August 11 2014
Pizza in a Pot Meal
ingredients
 
  • 1 1/2   pounds   bulk Italian sausage or lean ground beef
  • 1    medium  onion, cut into thin wedges
  • 1    15 ounce can  pizza sauce with cheese
  • 1    14 1/2ounce can  Italian-style stewed tomatoes
  • 2    cups   frozen (yellow, green, and red) peppers and onion stir-fry vegetables
  • 1    4 1/2ounce jar (drained weight)  sliced mushrooms, drained, or one 2.25-ounce can sliced pitted ripe olives, drained
  • 1    16 ounce loaf  Italian bread or French baguette, halved lengthwise
  • 1    8 ounce package (2 cups)  shredded pizza cheese
 
directions
In a large skillet, cook sausage and onion over medium heat until meat is brown and onion is tender. Drain off fat. Place cooked meat mixture in a 3-1/2- or 4-quart slow cooker. Stir in pizza sauce, undrained tomatoes, stir-fry vegetables, and mushrooms.
 
 
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
 
 
Arrange bread, cut side up, on a large baking sheet. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until golden. Spoon meat mixture on top of bread slices. Sprinkle with pizza cheese. Broil for 1 to 2 minutes more or until cheese melts. Cut into 10 pieces.
 
 

 
nutrition information
Per Serving: cal. (kcal) 473, Fat, total (g) 28, chol. (mg) 68, sat. fat (g) 11, carb. (g) 33, Monosaturated fat (g) 10, Polyunsaturated fat (g) 3, fiber (g) 3, sugar (g) 4, pro. (g) 21, vit. A (IU) 680.26, vit. C (mg) 12.99, Thiamin (mg) 0.61, Riboflavin (mg) 0.26, Niacin (mg) 4.34, Pyridoxine (Vit. B6) (mg) 0.25, Folate (µg) 92.73, Cobalamin (Vit. B12) (µg) 0.61, sodium (mg) 1371, Potassium (mg) 353, calcium (mg) 232.23, iron (mg) 2.7, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 11:35 am   |  Permalink   |  0 Comments  |  Email
Sunday, July 20 2014
Pizza Salad Dinner
ingredients
 
  • 1    8 ounce package  field greens
  • 1    5 ounce package  baby lettuce
  • 4    cups   grape tomatoes
  • 1/2     red onion, thinly sliced, separated in rings
  • 1/2     red sweet pepper, cut in bite-size strips
  • 1    15 ounce can  cannellini beans, rinsed and drained
  • 1    6 ounce link  pepperoni, casing removed, and thinly sliced
  • 4    ounces   crumbled blue cheese
  • 1      Herb Dressing
  • 1    5 1/2ounce box  Italian-seasoned croutons
Herb Dressing
 
  • 1/2   cup   extra-virgin olive oil
  • 1/3   cup   white balsamic vinegar
  • 1/4   cup   snipped Italian (flat-leaf) parsley
  • 1/4   cup   snipped fresh basil
  • 4      cloves garlic, minced
  • 1    teaspoon   sea salt or 3/4 teaspoon salt
  • 1/2   teaspoon   black pepper
 
 
directions
In a extra-large salad bowl combine greens and lettuces. Top with tomatoes, red onion, sweet pepper, beans, pepperoni, and cheese. Cover and chill up to 6 hours. Makes 20 servings.
 
 
Herb Dressing
In screw-top jar combine olive oil; vinegar; parsley; basil; garlic, sea salt or salt; and pepper. Cover and shake. Before serving, shake dressing well; pour over salad and toss to coat. Sprinkle with croutons.
 
 


 
nutrition information
Per Serving: cal. (kcal) 175, Fat, total (g) 12, chol. (mg) 13, sat. fat (g) 3, carb. (g) 12, Monosaturated fat (g) 7, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 2, pro. (g) 6, vit. A (IU) 1214.76, vit. C (mg) 11.81, Thiamin (mg) 0.12, Riboflavin (mg) 0.1, Niacin (mg) 0.79, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 429, Potassium (mg) 204, calcium (mg) 50.48, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 08:45 am   |  Permalink   |  0 Comments  |  Email
Monday, April 28 2014
Smoky Chicken Pizzas
ingredients
 
  • 1      large red onion, thinly sliced
  • 1/4   cup   olive oil
  • 1/2   teaspoon   crushed red pepper
  • 4      individual-size packaged baked pizza crusts or flatbreads
  • 12    ounces   fully cooked chicken, shredded
  • 3    ounces   smoked mozzarella cheese, shredded
  • 1    cup   torn arugula
  •     Crushed red pepper
 
directions
Preheat oven to 425 degrees F. In a large skillet cook onion in 1 tablespoon hot oil over medium heat for 10 minutes until softened, stirring occasionally. Set aside.
 
 
In a small bowl combine remaining 3 tablespoons oil and crushed red pepper; drizzle some of the oil mixture onto the pizza crusts. Place crusts on a very large baking sheet(s). Top with chicken, onion, and cheese.
 
 
Bake for 10 minutes or until cheese is melted and pizzas are heated through.
 
 
Top pizzas with arugula, drizzle any remaining oil, and sprinkle or pass additional crushed red pepper.
 
 

 
nutrition information
Per Serving: cal. (kcal) 761, Fat, total (g) 35, chol. (mg) 92, sat. fat (g) 10, carb. (g) 68, Monosaturated fat (g) 14, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 4, pro. (g) 44, vit. A (IU) 340.13, vit. C (mg) 2.95, Thiamin (mg) 0.09, Riboflavin (mg) 0.22, Niacin (mg) 7.7, Pyridoxine (Vit. B6) (mg) 0.47, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 0.79, sodium (mg) 1029, Potassium (mg) 294, calcium (mg) 343.29, iron (mg) 4.86, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:27 am   |  Permalink   |  0 Comments  |  Email
Thursday, March 13 2014
 
Meat Lovers Deep Dish Pizza
Recipe from 
Servings: 8
Yield: 8 slices
Prep Time: 10 mins
 
 
 
 
ingredients
 
  • 1    tablespoon   olive oil
  • 1/2   pound   ground beef
  • 1/2   pound   sweet or hot Italian pork sausage
  • 1/2   teaspoon   dried Italian seasoning
  • 1    pound   pizza dough, at room temperature, or one batch Basic Pizza Dough (find the recipe on familycircle.com)
  • 2    cups   shredded mozzarella cheese
  • 1/2     green pepper, seeded and thinly sliced
  • 1    cup   marinara sauce
  • 2    tablespoons   grated Parmesan cheese
 
directions
Heat oven to 450 degrees F. Lightly coat a 10-inch deep dish pizza pan with olive oil.
 
 
Heat oil in a large nonstick skillet over medium-high heat. Crumble in the ground beef and sausage; season with the Italian seasoning and cook for 4 to 5 minutes or until meat is no longer pink. Set aside.
 
 
On a lightly floured surface, roll out the dough to form a circle slightly larger than the pan. Place dough in prepared pan, pressing excess dough to the sides.
 
 
Layer 1-1/2 cups mozzarella cheese, reserved meat mixture, pepper and sauce onto dough. Bake at 450 degrees F for 15 minutes. Top with the remaining 1/2 cup mozzarella and Parmesan cheese. Bake an additional 15 minutes. Remove from oven and allow to cool slightly.
 
 
Use a sharp knife to cut into 8 slices, then remove with pie server or spatula.
 
 

 
nutrition information
Per Serving: cal. (kcal) 350, Fat, total (g) 19, chol. (mg) 49, sat. fat (g) 7, carb. (g) 29, fiber (g) 1, pro. (g) 19, sodium (mg) 768, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:15 am   |  Permalink   |  0 Comments  |  Email
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