healthy pizza ? any one have any recipes?

Answer 1

Healthy Pizza Recipes:

Whole Wheat Vegetable Pizza
Ingredients:
2-1/2 cups flour
1/2 cup whole-wheat flour
Two packages (1/4-ounce each) quick-rise yeast
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup water (120 to 130 degrees)
2 tablespoons plus 1 teaspoon olive oil (divided)
One can of (14-1/2 ounces) diced tomatoes, not drained
1-1/2 teaspoons sugar
1 tablespoon minced fresh parsley
1-1/2 teaspoons Italian seasoning
1-1/2 teaspoon dried basil
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 cup chopped zucchini
1 cup sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1-1/4 cup shredded reduced-fat mozzarella cheese

Directions
In mixing bowl, combine flours, yeast, garlic powder and salt. Add water and two tablespoons oil; beat until smooth.
Turn onto floured surface; knead until smooth and elastic, about five minutes. Place dough in a greased bowl and turn once to grease top. Cover and let rise in warm place until doubled, about 30 minutes.
Preheat oven to 400-degrees.
Punch dough down. Divide in half; roll each portion into 12-inch circle. Transfer to greased 12-inch pizza pans. Prick dough with fork. Bake in preheated oven eight to ten minutes or until lightly browned.
Combine tomatoes, sugar, parsley, Italian seasoning, basil, garlic powder and pepper in saucepan. Bring to boil; reduce heat. Simmer uncovered, 15 to 18 minutes, stirring occasionally.
In a skillet, sauté vegetables in remaining one-teaspoon oil until tender. Spread each pizza with one-cup sauce (refrigerate remaining sauce for another use or freeze). Sprinkle with vegetables and cheese. Bake in preheated oven 12 to 15 minutes or until cheese is melted. Recipe makes two pizzas six slices each.
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Tomato-Olive-Pesto Pizza
Ingredients:
One, (10-ounce) can refrigerated pizza crust
1/3 cup purchased pesto
Four Italian plum tomatoes, thinly sliced
One (2-1/4-ounce) can sliced ripe olives, drained
1/4 cup finely chopped red onion
Six ounces (1-1/2 cups) light, shredded Italian cheese blend

Directions:
Heat oven to 425-degrees. Spray cookie sheet with nonstick cooking spray. Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 13x9-inch rectangle. Spread pesto evenly over dough. Top with tomatoes, olives, onion, and cheese.
Bake at 425-degrees for 10 to 12 minutes or until crust is a deep golden brown and cheese is melted.
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Mexican Pizza
Ingredients:
One, can refried-beans
1 onion, finely diced
1/2 teaspoon garlic salt
1/2 teaspoon oregano
1/4 teaspoon ground cumin
4 flour tortillas (10 inch)
One can diced green chilies (4 ounce)
1 cup jack cheese, shredded
1 cup cheddar cheese, shredded
2 tomatoes, chopped
1 bunch green onion, chopped
1 green bell pepper, diced
One can sliced black olives (4 ounce)
Salsa

Directions:
Heat beans and onion in a skillet. Stir in seasonings. Slightly crisp tortillas in hot oven. Spread beans on tortillas and add green chilies, cheese, tomatoes, green onions, bell pepper and olives. Place under broiler until cheese melts. Serve with salsa.
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Double Tomato Pizza Margherita
Ingredients:
One (10 ounce) 12-inch thin crust pizza shell
1/3 cup prepared pizza sauce
1/4 cup chopped fresh basil or pesto sauce
Three plum or roma tomatoes, thinly sliced
Seven slices of Deli style sliced part skim mozzarella or Provolone cheese

Directions:
Place pizza crust on baking sheet. Combine pizza sauce and basil; spread evenly over crust. Arrange sliced tomatoes over pizza; top with cheese.
Bake in preheated 450-degrees oven for 12 minutes or until cheese is melted and crust is golden brown. Cut into eight wedges.
NOTE: For grilled Double Tomato Pizza Margherita prepare charcoal or gas barbecue grill with a cover. Assemble pizza as recipe directs. Place over low coals for low heat on gas grill. Grill covered for 10 to 12 minutes or until crust is golden brown and cheese melts.
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Homemade Vegetable Pizza
Ingredients:
1/2 cup lukewarm water
1 package yeast
1 teaspoon sugar
3/4 cup lukewarm water
1 teaspoon salt
1 tablespoon olive oil
1 cup whole wheat flour
1 cup unbleached white flour
1 cup chopped broccoli
1/2 cup chopped mushrooms
1/4 cup chopped sun dried tomatoes
1-1/2 cup grated Light Natural Cheese

Directions:
Sprinkle the yeast and sugar over the lukewarm water and let it stand until bubbly. The water should be barely warm. Hot water will kill the yeast.
Chop broccoli, mushrooms and sun-dried tomatoes, grate cheese and set aside.
Stir water, salt and olive oil into yeast.
Add flours gradually, stirring until dough is stiff.
Turn out onto well-floured counter and knead until elastic, as in bread recipes. Allow the dough to rise until double.
After the dough has risen, punch it down and make it into a ball. Let it set ten minutes while you preheat the oven to 400-degrees. Sprinkle a cookie sheet with cornmeal; roll or stretch the dough into a circle or rectangle one-half inch thick.
Cover the pizza with chopped mushrooms and broccoli. Sprinkle with sun dried tomatoes. Sprinkle with cheese.
Bake at 400-degrees for 20-25 minutes.
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Chicken and Stir-Fry Vegetable Pizza
Ingredients:
One can of 98 percent fat-free cream of mushroom soup
1 Italian bread shell (12 inches)
1 tablespoon olive oil
3 cups frozen vegetables
1/8 teaspoon garlic powder
One package (10 to 12 ounces) refrigerated cooked chicken strips
1 cup cheddar cheese, shredded
Dried oregano leaves, crushed OR crushed red pepper (optional)

Directions:
Spread the can of soup over the Italian bread shell, leaving ¼-inch of the edge of the shell bare. Bake at 450-degrees for five minutes.
Heat the olive oil in a skillet. Add the vegetables and garlic and cook until tender-crisp. Spoon the vegetables on the pizza. Top with the chicken strips and the cheddar cheese. Sprinkle with oregano, if desired. Bake for five more minutes or until the cheese is melted.
Recipe serves four.
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Easy Cheeseburger Pizza
Ingredients:
1 (10 ounce) can refrigerated pie crust
1/2-pound extra-lean ground beef
1 cup spaghetti sauce
1/4 cup chopped red onion, if desired
4 ounces (1 cup) shredded, low-fat cheddar cheese
1/4 cup of dill pickle slices

Directions:
Heat oven to 425-degrees. Grease a 12-inch pizza pan. Unroll the dough; place in greased pan. Starting at the center, press out dough with hands, forming a 1/2-inch rim. Bake at 425-degrees for seven to nine minutes or until the crust is a light golden-brown in color.
Meanwhile, brown ground beef in medium skillet until thoroughly cooked, stirring frequently. Drain. Spread spaghetti sauce evenly over partially baked crust. Top with cooked ground beef, onion and cheese.
Return to oven and bake an additional 12 to 18 minutes or until bubbly and edges are golden brown. Top pizza with pickle slices if desired.
Recipe makes four servings.
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Onion Olive Pizza
Ingredients:
Flour or cornmeal
1-1/2 teaspoons olive oil
Two large thinly sliced sweet onions
1/4 cup water
Three cloves minced garlic
1 teaspoon chopped fresh rosemary
Salt and freshly ground black pepper to taste
One container (10 ounces) refrigerated pizza dough
2 ounces goat cheese or low-fat mozzarella cheese
8 pitted and chopped black olives

Directions:
Heat oven to 450-degrees. Coat a large pizza pan or baking sheet with vegetable oil spray. Dust with flour or cornmeal.
Heat oil on medium-high heat in a large non-stick skillet. Add onions and cook ten to fifteen minutes or until golden and tender; stir occasionally. Add water, garlic and rosemary; cook and stir one to two minutes or until fragrant. Season with salt and pepper to taste.
On a lightly floured surface, roll dough into 12-inch circles and transfer to prepared pan. Spread onion mixture over dough. Crumble goat cheese and sprinkle over the onion mixture. If using mozzarella shredded cheese, sprinkle shreds over the onions along with the olives. Bake the pizza 10 to 20 minutes, or until edges look golden and topping is bubbling. Slice into wedges.
Recipe makes four servings.
Calories per serving: 308
Fat per serving: 9g
Cholesterol per serving: 11mg

Answer 2

Stuffed Mushroom-Spinach Pizza
4 ounces chopped mushrooms
1½ ounce freshly grated parmesan
1 pkg frozen spinach
½ cup pizza sauce (or spaghetti whatever kind of tomato sauce is okay)
2 pressed garlic cloves
1 pkg of pizza crust (get phillys, sold with the cookie dough and biscuits)
2 cups shredded mozzarella
2 lrg tomatoes, thinly sliced
Heat oven 425, combine mushrooms and ¼ cup of the parmesan, spinach and sauce sprinkle pressed garlic over top mix well add a dash of salt and pepper. Roll dough (you can use a floured cup or whatever you have handy to roll) into a rectangle , place dough into a deep baking dish (shape doesnt matter) overlapping the sides of dish with the dough lightly pressing down on bottom. Sprinkle 1 cup of mozarella cover with spinach mix then remaining mozarella and tomatoes, fold over lapping dough parts into center of dish bringing the sides together.Sprinkle with rest of parmesan and bake for 15-20min till its gets a golden color.

Answer 3

Garden Pepperoni Pizza

1 carrot, cut into 1/4" pieces
1 small green pepper, cut into 1/4" pieces
1 1/2 cups mushrooms, chopped
1 jar (14 oz) pizza sauce
4 Tbsp chopped fresh parsley
1 lb storebought pizza dough, thawed if frozen
1 cup reduced fat shredded mozzarella cheese
1/3 cup part skim ricotta cheese
1/2 cup sliced turkey pepperoni

Preheat oven to 425 degrees. Coat 12" round pizza pan and nonstick skilletwith cooking spray. Place skillet over medium heat; add carrot and green pepper. Cook, stirring ocasionally, until starting to brown, 5 minutes.

Add mushrooms; cook, stirring unti softened, 5 minutes. Stir in sauce and 2 Tbsp parsley; cook until thickened and heated through, 5 minutes. Reserve.

On lightly floured surface roll out dough into 12" circle. Transfer to pan. Spread sauce mixture over dough to within 1/2" of edge. Sprinkle with mozzarella; top with spoonfuls of ricotta. Top with pepperoni. Bake until crust is crisp, 15 minutes. Sprinkle with remaining parsley.

Answer 4

New York-Style Pizza



A slice of New York-style pizza is characterized by having a puffy, bread-like, outer crust which quickly tapers down to a very thin, crisp middle. The crust is usually dark brown and somewhat charred in appearance. No pans are used in the cooking process, rather the pizza is assembled on a pizza peel and then placed directly on the oven deck to cook.

In order to simulate the deck of a commercial pizza oven, you should purchase a pizza stone (or unglazed quarry tiles) to allow you to cook the pizza without using a pan. The hot stone draws moisture out of the crust which allows it to become crisp on the outside while remaining bread-like on the inside. Pizza stones are widely available and somewhat expensive. Better (and cheaper) are unglazed quarry tiles. Quarry tiles can be found wherever ceramic floor tiles are sold. 3/8 to 1/2-inch thick tiles will suffice. I use Daltile Red Blaze Q40 unglazed quarry tiles in my oven. I was able to purchase a whole case of quarry tiles--enough for four or five ovens--for a fraction of the price of a single store-bought pizza stone (the extra tiles are handy in case one breaks.) If you decide to go with quarry tiles, just make certain that the tiles you choose are unglazed and are made of only natural red clay (i.e., be sure that no harmful chemicals were used in the manufacturing process.) Place the stone/tiles on the lowest oven rack.
Dough Recipe

3½ cups (16 ounces) high-gluten flour
9 ounces warm water
1 tablespoon classico olive oil
1 teaspoon instant yeast
¾ teaspoon salt

In a stand mixer (e.g., KitchenAid) fitted with the paddle attachment, mix on low speed until ingredients come together and form a scrappy dough. Add olive oil and mix for a few seconds longer until it's incorporated into the dough. Switch to the dough hook attachment and set mixer to medium speed. Allow mixer to knead the dough for a full 15 minutes at which time it should pass a windowpane test. Place dough in a large oiled bowl and cover tightly with plastic wrap. Place dough in the refrigerator for 24 hours.
Pizza Sauce

28 oz. can whole peeled tomatoes (Redpack brand preferred)
1 clove garlic, minced
1 teaspoon dried oregano flakes

Puree the tomatoes, garlic, and oregano in a blender. Pour into a saucepan and simmer over low heat for 30 minutes (do not boil).

When ready to make pizza, remove dough from refrigerator and allow to warm to room temperature. Preheat your oven (with pizza stone) to 550°F one hour prior to making pizza.

Turn out the dough onto a floured work surface. Press the dough into a flat, round disc. Use your fingers or the palm of your hand to press the dough out thin, leaving an outside raised edge. Place the dough over your fists and begin stretching it into a large circle. Place the dough on a pizza peel which was been dusted with flour, cornmeal, or semolina flour. Add your sauce, toppings, and cheese (perform this step rather quickly so that the dough will not have time to stick to the peel). Transfer the pizza to the oven and bake until the crust is dark brown and somewhat charred. Remove from the oven and place on a cooling rack for 5 minutes. Transfer to a serving pan and slice.

TIP: A pizza peel is a bit tricky to use at first, but you'll soon get the hang of it! First, it is important to have a good dusting of cornmeal on the peel which keeps the dough from sticking and greatly helps the pizza in sliding off. Before you attempt to transfer the pizza into the oven, hold the peel level and in front of you. Quickly jerk the peel back and forth a few times to loosen the pizza; you'll see the pizza start to slide around a bit. Once it is loose and you are confident that it is not sticking to the peel, place the peel at the very back of the oven, hold the handle at an upward angle, and make a series of short, quick backwards jerks letting the pizza slide off and onto the pizza stone. Some people forget to loosen the pizza and, even worse, try to make one huge backwards jerk to get the pizza off. This usually results in a huge mess!!

Answer 5

Rachael Ray did a fabulous one last week with chicken check food network on her recipes files scroll down until u find it

Answer 6

Use a whole wheat pita bread and flavor it with olive oil, garlic, and parmesan and top with your favorite veggies.

Answer 7

Use fresh veggies such as mushrooms, olives, onions, bellpeppers (red and green), alot of cheese, and jalpeneos.

Answer 8

focaccia bread with tomato sauce and mozzarella cheese, mushrooms, olives, peppers, tomato, pineapple, onion, and garlic.

Answer 9

the answer for your question is vada pav most of t he mumbaikar eat vada pav as they think that pizza is vada pav

Answer 10

You're not Elizabeth Taylor!!!!