طبق اليوم بالصور |
- أرز بالدجاج المدخن
- Open Chicken Sandwich Recipe
- شيشبرك - طريقة عمل شيشبرك
- Three-Cheese Veggie Pizza Recipe
- Greek Pizza Recipe
- Eggplant Parmesan Pizza Recipe
- Fontina, Olive, and Tomato Pizza With Basil Whole Wheat Crust Recipe
- White Pizza Recipe
- Three-Pepper Pizza Recipe
- Arugula and Goat Cheese Pizza Recipe
- Roasted Tomato and Artichoke Flatbread Pizza Recipe
- Caramelized Onion-Pear Pizza Recipe
- Barbecue Chicken Pizza Recipe
- Pesto Pizza With Sliced Tomatoes Recipe
- Cheese Pizza Recipe
- Greek-Style Pizza Recipe
- Basil and Tomato Pizza Recipe
- Chicago-Style Pan Pizza with Sausage, Mushrooms, Herbs and Tomatoes Recipe
- Oven "Fried" Pizza Recipe
| Posted: 28 Sep 2013 03:41 AM PDT
طبق اليوم - أرز بالدجاج المدخن: طريقة عمل أرز بالدجاج المدخن. هذه الوصفة مقدمة من مطبخ طبق اليوم بالصور لمحبي أطباق الأرز بالدجاج. تمتعي بتحضير اطباق رئيسية شهية ولذيذة باسلوب الشيف منال العالم. أسلوب الطهى : مفلفل العدد : 6 أشخاص مدة الطهي : 60 دقيقة خليط البهارات 1 ملعقة كبيرة بهار مشكل 1 ملعقة صغيرة كركم 1 ملعقة صغيرة كمون 1 ملعقة صغيرة كزبرة ناعمة 1 ملعقة صغيرة بابريكا 1 ملعقة صغيرة شطة مجروشة 1 ملعقة صغيرة لومي ناعم 1 ملعقة صغيرة قرفة 1 ملعقة صغيرة زنجبيل بودرة 1 ملعقة صغيرة هيل ناعم 1 ملعقة صغيرة ملح 4/1 ملعقة صغيرة فلفل أسود خليط الأرز 3 كوب أرز بسمتي 3 ملعقة كبيرة زيت ذرة 1 حبة كبيرة بصل مفروم 3 فص ثوم مهروس 1 قرن فلفل أخضر مفروم 2 حبة متوسطة طماطم مفروم ناعم 1 عود قرفة 10 حبة هيل صحيح 2 قرن فلفل أخضر أنصاف 2 كوب مرق ساخن 1 ملعقة صغيرة ملح خليط الدجاج 3 ملعقة كبيرة عصير ليمون 1 ملعقة كبيرة شطة سائلة 1 كيلو دجاج مقطع ٨ قطع 1 قطعة فحم 1. أحضري القدر الخاص لطهي هذا النوع من الأرز الدجاج. القدر مكون من ثلاث أجزاء. قدر سفلي. صينية ذات ثقوب وغطاء عالي الحافة. 2. خليط البهارات: في طبق عميق ضعي البهار، الكركم، الكمون، الكزبرة، البابريكا، الشطة، اللوم، القرفة، الزنجبيل، الهيل، الملح والفلفل. قلبي البهارات لتختلط. 3. خليط الأرز: إغسلي الأرز عدة مرات ثم انقعيه لمدة ٣٠ دقيقة. 4. ضعي الزيت والبصل في القدر السفلي. ضعي القدر على نار متوسطة. باستعمال ملعقة خشبية قلبي البصل إلى أن يصبح لونه ذهبي فاتح. أضيفي الثوم والفلفل. قلبي المواد إلى أن تتصاعد رائحة الثوم. 5. صفي الأرز وأضيفي على البصل. أضيفي نصف كمية البهارات وقلبي بخفة لتختلط المواد. أضيفي الطماطم، القرفة، الهيل والفلفل. قلبي لعدة مرات إلى أن تتصاعد رائحة البهارت ثم أضيفي المرق. 6. ضعي الصينية ذات الثقوب على القدر. 7. خليط الدجاج: على بقية خليط البهارات أضيفي الشطة وعصير الليمون. وزعي خليط البهارات والشطة على الدجاج. إدعكي الدجاج بالبهارات لتتغطى تماما. 8. وزعي قطع الدجاج على الصينية ذات الثقوب. ضعي الغطاء على الدجاج. دعي الأرز ليغلي على نار قوية لمدة ٥ دقائق ثم خففي النار. دعي الأرز يطهي على نار هادئة جدا لمدة ساعة تقريبا. 9. على نار قوية ضعي قطعة الفحم. دعي قطعة الفحم إلى أن تصبح جمرة ويتكون عليها الرماد. 10. خذي قطعة من ورق الألمنيوم وشكليها إلى طبق صغير. ضعي قطعة الألمنيوم في وسط الدجاج. ضعي عدة قطرات من الزيت فيها ثم ضعي قطعة الفحم. دعي الفحم إلى أن يتصاعد منه الدخان قليلا ثم غطي القدر ثانية. دعي الدجاج لمدة ١٠ دقائق أخرى ليتشرب برائحة الفحم ويصبح مدخنا ثم قدميه. فيديو الوصفة: مطبخ منال العالم المزيد من وصفات الطبخ: أرز مدخن بالدجاج والزعفران طاجن الأرز بالدجاج بالفرن أرز بالدجاج والسجق ( جامبولايا) أرز بالدجاج وكشنة الجزر برياني الدجاج والبطاطس أرز بالدجاج والخضروات أرسلي طريقة عمل أرز بالدجاج المدخن لمشاركة العائلة والأصدقاء بهذه الوصفة؟ أنقري الزر ادناه لترسليها بالبريد الالكتروني أو لتخزنيها على شبكتك الاجتماعية المفضلة.            | ||
| Posted: 28 Sep 2013 03:41 AM PDT  Ingredients 2 slices thick sourdough 150g baked ricotta 2 x 200g Bannockburn Free Range Chicken breast fillets, split in half 2 teaspoons sumac 1 tablespoon extra virgin olive oil Salt and pepper 4 field mushrooms, cut into large chunks 20g Butter 2 clove garlic 1 tablespoon olive oil ½ bunch parsley 1 tablespoon lemon juice Salt and pepper Method Place chicken, sumac, olive oil and salt and pepper in a bowl. Coat very well. Heat a non stick frying pan and sear the chicken for 3 minutes on each side or until cooked through. Keep in a warm area. Place olive oil and butter in a large frying pan on high heat. Sauté the mushrooms for 5 minutes. Now add the garlic, parsley and lemon juice and cook for a further 3 minutes. Season well with salt and pepper. To serve, place a large mound of mushrooms on each piece of warmed sourdough. Slice the chicken into three, on a diagonal. Place a few slices on top of the mushrooms. Add the slices of baked ricotta and drizzle with the extra virgin olive oil. Play Open Chicken Sandwich Recipe Video: Source: Chicken Channel More Chicken Recipes: Barbecue Chicken Pizza Buttermilk chicken with sweet potato mash Crispy Baked 'Fried' Chicken Buffalo Wings Buttermilk Baked Chicke      | ||
| Posted: 27 Sep 2013 03:40 PM PDT
طبق اليوم - شيشبرك : طريقة عمل شيشبرك مقدمة من موسوعة طبخ طبق اليوم بالصور لمحبي الأطباق الشامية. تمتعي بتحضير اشهى والذ الأطباق العربية باسلوب الشيف منال العالم. العدد : 4 - 6 أشخاص مدة الطهي : 20 دقيقة المقادير: 2/1 1 كوب دقيق 4/1 ملعقة صغيرة ملح 4/3 كوب حليب كامل الدسم كي دي دي 2/1 كوب ماء 500 جرام لحم مفروم 4 ملعقة كبيرة زبدة كي دي دي 1 حبة متوسطة بصل مفروم 1 ملعقة صغيرة ملح 2/1 ملعقة صغيرة بهارات مشكلة 2/1 كوب بقدونس مفروم 1 لتر لبن خاثر كي دي دي 2 ملعقة كبيرة نشا 1 حبة كبيرة بيض 1 ملعقة صغيرة ملح 4 ملعقة كبيرة زبدة كي دي دي 2 فص ثوم مهروس 2/1 كوب كزبرة خضراء مفرومة طريقة التحضير: 1.انخلي الدقيق مع الملح ، أضيفي الحليب، قلبي جيدا ثم أضيفي مزيد من الماء الى ان تحصلي على عجينة ناعمة، اعجنيها 2 –3 دقيقة ، غلفيها واتركيها ترتاح 1 ساعة. 2.ضعي 4 ملعقة زبدة في قدر على نار متوسطة، أضيفي اللحم وقلبي الى ان يجف، أضيفي بقية المكونات ، اطبخي من 2 – 3 دقيقة ، ثم أضيفي البقدونس المفروم. 3.سخني الفرن لدرجة حرارة 400 ف ، افردي العجينة ثم قطعيها الى دوائر ½ 2 بوصة، ضعي قليل من الحشو في الوسط واقفلي الجوانب ثم ثبتي الطرفين مع بعضهما لتصبح بشكل طاقية . 4.ضعيها على صينية مرشوشة بالدقيق، اخبزيها 10 – 15 دقيقة الى ان تجف وتصبح ذهبية اللون. 5.أذيبي النشا في نصف كوب الماء، أضيفيه الى اللبن الخاثر ثم أضيفي البيض، صفي الخليط من خلال مصفاة ناعمة للتأكد من امتزاجه مع البيض جيدا . 6.اغلي خليط اللبن الخاثر مع التقليب المستمر، اسقطي فيه حبات الشيشبرك، دعيه على نار هادئة 8 – 10 دقيقة . 7.حمري الثوم بالزبدة، أضيفي الكزبرة وقلبي الى ان تذبل 1 – 2 دقيقة ، أضيفيه الى اللبن وقدميه . مطبخ منال العالم المزيد من وصفات الطبخ: البيتزا الصغيرة المخبوزة أو المقلية ريش محشية سبانخ وطماطم مجففة البطاطا المقلية بالتوابل أقماع اللبنة كوكتيل الروبيان أرسلي طريقة عمل شيشبرك لمشاركة العائلة والأصدقاء بهذه الوصفة؟ أنقري الزر ادناه لترسليها بالبريد الالكتروني أو لتخزنيها على شبكتك الاجتماعية المفضلة.      | ||
| Three-Cheese Veggie Pizza Recipe Posted: 27 Sep 2013 03:40 PM PDT
Yield: 6 servings (serving size: 1 slice) Ingredients 2 teaspoons olive oil 1/4 teaspoon freshly ground black pepper 2 garlic cloves, minced 1 (8-ounce) package presliced mushrooms 1 cup marinara sauce 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli) 1/2 cup (2 ounces) shredded part-skim mozzarella cheese 1/2 cup (2 ounces) shredded fontina cheese 1/4 cup (1 ounce) grated fresh Parmesan cheese 3/4 cup sliced bottled roasted red bell peppers 1 tablespoon capers, rinsed and drained 4 drained canned artichoke hearts, thinly sliced Preparation Preheat oven to 500°. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add black pepper, minced garlic, and mushrooms; sauté for 5 minutes or until mushrooms are tender and most of liquid evaporates. Spread sauce over the pizza crust, leaving a 1/2-inch border, and top with mushroom mixture. Sprinkle evenly with mozzarella, fontina, and Parmesan cheeses. Top with roasted red bell peppers, 1 tablespoon capers, and artichokes. Bake at 500° for 10 minutes or until cheese melts and begins to brown. Let pizza stand for 5 minutes before serving. Nutritional Information Amount per serving Calories: 345 Calories from fat: 30% Fat: 11.5g Saturated fat: 5.4g Monounsaturated fat: 4.1g Polyunsaturated fat: 1.1g Protein: 17g Carbohydrate: 42.2g Fiber: 1.6g Cholesterol: 19mg Iron: 3.2mg Sodium: 860mg Calcium: 393mg Martha Rose Shulman, Cooking Light JANUARY 2005 Save and share Three-Cheese Veggie Pizza Recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Posted: 28 Sep 2013 02:50 AM PDT
Yield: Makes 5 servings Ingredients 1/2 cup marinara sauce Refrigerated pizza dough 1 cup grape tomatoes, halved and broiled until softened 1/2 cup cooked chopped onion 1/2 cup crumbled feta 8 ounces medium shrimp, peeled and deveined 1 tablespoon chopped fresh oregano Preparation Spread marinara sauce on prepared dough (see ""All About Dough"" below), then top with grape tomatoes, cooked chopped onion, crumbled feta; and shrimp. Bake at 450° for 15 minutes or until shrimp is cooked through and crust is golden brown. Sprinkle with chopped fresh oregano. Cut into 5 slices, and serve. All About Dough Where to buy it: You can get refrigerated pizza dough at your local pizzeria or supermarket (Trader Joe's, Whole Foods, and Albertsons make great ones). Let dough sit at room temperature for 15 minutes before rolling it out, and arrange your oven rack at the lowest position. Then follow these directions, add toppings, and bake. Pizza prep: Preheat oven to 450°. Roll out 1 (1-pound) whole-wheat or regular store-bought pizza dough on a lightly floured surface with a floured rolling pin into a 13-inch round or 13- x 12-inch rectangle. Lightly spray a large baking sheet with olive oil; sprinkle with cornmeal. Transfer dough to prepared sheet. Roll up sides 1-inch to form a rim. Nutritional Information Calories per serving: 313 Fat per serving: 6g Frances Largeman-Roth, RD Health Save and share Greek Pizza Recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Eggplant Parmesan Pizza Recipe Posted: 28 Sep 2013 02:50 AM PDT
Yield: Makes 5 servings Ingredients 3/4 cup marinara sauce Refrigerated pizza dough 2 1/2 ounces shredded part-skim mozzarella cheese (about 3/4 cup) 1/2 cup part-skim ricotta cheese 3 plum tomatoes, sliced 3/4 pound eggplant, sliced and broiled 1 tablespoon finely grated Parmesan cheese Fresh basil leaves Preparation Spread 3/4 cup marinara sauce on prepared dough (see ""All About Dough"" below), and sprinkle with 2 1/2 ounces shredded part-skim mozzarella cheese (about 3/4 cup). Dollop 1/2 cup part-skim ricotta cheese over pizza, and top with 3 sliced fresh plum tomatoes and 3/4 pound broiled sliced eggplant. Sprinkle with 1 tablespoon finely grated Parmesan cheese, and bake at 450° for 10–12 minutes or until golden brown. Sprinkle with fresh basil leaves, cut into 5 slices, and serve. All About Dough Where to buy it: You can get refrigerated pizza dough at your local pizzeria or supermarket (Trader Joe's, Whole Foods, and Albertsons make great ones). Let dough sit at room temperature for 15 minutes before rolling it out, and arrange your oven rack at the lowest position. Then follow these directions, add toppings, and bake. Pizza prep: Preheat oven to 450°. Roll out 1 (1-pound) whole-wheat or regular store-bought pizza dough on a lightly floured surface with a floured rolling pin into a 13-inch round or 13- x 12-inch rectangle. Lightly spray a large baking sheet with olive oil; sprinkle with cornmeal. Transfer dough to prepared sheet. Roll up sides 1-inch to form a rim. Nutritional Information Calories per serving: 337 Fat per serving: 8g Lori Powell Health Save and share Eggplant Parmesan Pizza Recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Fontina, Olive, and Tomato Pizza With Basil Whole Wheat Crust Recipe Posted: 28 Sep 2013 02:50 AM PDT
Yield: 6 servings (serving size: 2 wedges) Ingredients Dough: 1 tablespoon honey 1 package active dry yeast (about 2 1/4 teaspoons) 1 cup warm water (100° to 110°) 1 1/2 cups all-purpose flour (about 6 3/4 ounces), divided 1 cup whole wheat flour (about 4 3/4 ounces) 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/4 cup chopped fresh basil Cooking spray 2 tablespoons stone-ground yellow cornmeal Remaining ingredients: 2 plum tomatoes, thinly sliced (about 1/2 pound) 1 cup (4 ounces) shredded fontina cheese 3 tablespoons chopped pitted kalamata olives 1/2 cup (2 ounces) shredded part-skim mozzarella cheese 1 tablespoon pine nuts, coarsely chopped Cracked black pepper (optional) Preparation To prepare dough, dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 1 1/4 cups all-purpose flour, whole wheat flour, salt, and 1/8 teaspoon freshly ground pepper to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until soft and elastic (about 6 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to keep dough from sticking to hands (dough will feel slightly sticky). Knead in fresh basil just until incorporated. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Roll dough into a 12-inch circle (about 1/4 inch thick) on a lightly floured surface. Place dough on a rimless baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Lightly spray surface of dough with cooking spray; cover with plastic wrap. Place dough in refrigerator. Position one oven rack in the middle setting. Position another rack in the lowest setting, and place a rimless baking sheet on the bottom rack. Preheat oven to 500°. Remove plastic wrap from dough; discard. Remove preheated baking sheet from oven; close oven door. Slide dough onto preheated baking sheet, using a spatula as a guide. Bake on lowest oven rack at 500° for 8 minutes. Arrange tomato slices on paper towels. Cover with additional paper towels; let stand 5 minutes. Sprinkle fontina over crust, leaving a 1/4-inch border. Arrange tomato slices and olives over fontina; sprinkle with mozzarella. Top with pine nuts. Bake on middle rack an additional 8 minutes or until crust is golden brown and cheese melts. Garnish with cracked pepper, if desired. Cut into 12 wedges. Nutritional Information Calories per serving: 341 Calories from fat: 29% Fat per serving: 10.9g Saturated fat per serving: 5g Monounsaturated fat per serving: 3.7g Polyunsaturated fat per serving: 1.4g Protein per serving: 14.6g Carbohydrates per serving: 47.3g Fiber per serving: 4.5g Cholesterol per serving: 27mg Iron per serving: 2.9mg Sodium per serving: 502mg Calcium per serving: 186mg Good to Know You won't believe you're eating pizza with this healthy alternative to traditional white crust and plain cheese pizza. Whole wheat is a great source of fiber, which keeps you feeling full. Add slices of tomato for a serving of vegetables. Julie Grimes Bottcher Cooking Light Save and share Sheik al Mehshee Recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Posted: 28 Sep 2013 02:50 AM PDT
Yield: 6 servings (serving size: 1 slice) Ingredients 1 cup part-skim ricotta cheese 1 cup (4 ounces) preshredded part-skim mozzarella cheese 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli) 1 cup thinly sliced fresh basil 1/2 cup thinly sliced shallots 1/2 cup finely chopped spinach 1/2 to 1 teaspoon crushed red pepper 1/2 teaspoon black pepper 1/2 teaspoon dried oregano 1/4 teaspoon garlic powder 1 cup thinly sliced plum tomatoes Preparation Preheat oven to 425°. Combine the first 3 ingredients in a medium bowl. Spread cheese mixture over pizza crust, leaving a 1/2-inch border around the edge. Sprinkle with basil and next 6 ingredients (basil through garlic powder). Arrange plum tomato slices in a single layer on top. Place pizza on baking sheet. Bake at 425° for 10 minutes. Remove pizza to cutting board; cut into 6 slices. Nutritional Information Calories per serving: 339 Calories from fat: 27% Fat per serving: 10.2g Saturated fat per serving: 4.6g Monounsaturated fat per serving: 2.1g Polyunsaturated fat per serving: 0.3g Protein per serving: 18g Carbohydrates per serving: 43g Fiber per serving: 2g Cholesterol per serving: 26mg Iron per serving: 3mg Sodium per serving: 712mg Calcium per serving: 303mg Good to Know Dressing up this white, cheesy pizza with vegetables is a great way to add more fiber and antioxidants. This Recipe Is Meatless Cooking Light Save and share Sheik al Mehshee Recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Posted: 28 Sep 2013 02:50 AM PDT
This vitamin C–packed pizza is colorful and full of antioxidants. Instead of using tomato sauce, which is often full of added sodium, this recipe uses thicker tomato paste and adds Italian seasoning for flavor. Yield: 6 servings (serving size: 1 wedge) Ingredients 1/4 teaspoon Italian seasoning 1/3 cup tomato paste 1/4 cup water 1 (12-inch) prebaked refrigerated pizza crust 1 cup (4 ounces) shredded part-skim mozzarella cheese 1 1/2 cups diced green, red, and yellow bell pepper (about 3 small peppers) 1/2 onion, chopped Preparation Preheat oven to 450°. Combine seasoning, tomato paste, and water in a small bowl; stir well. Spread over pizza crust. Top evenly with cheese. Sprinkle bell pepper and onion evenly over cheese. Bake at 450° for 10 to 12 minutes or until cheese melts. Cut into 6 wedges, and serve. Tip: Bell peppers come in an assortment of colors: green, red, yellow, orange, brown, and purple. The color depends on variety and ripeness. When peppers are picked before they reach maturity, they are green. But when left on the vine a little longer, a pepper ripens and changes color, depending on its variety. Nutritional Information Calories per serving: 236 Calories from fat: 0.0% Fat per serving: 6.1g Saturated fat per serving: 2g Monounsaturated fat per serving: 0.0g Polyunsaturated fat per serving: 0.0g Protein per serving: 10.3g Carbohydrates per serving: 36.2g Fiber per serving: 2.1g Cholesterol per serving: 10mg Iron per serving: 0.0mg Sodium per serving: 352mg Calcium per serving: 0.0mg Good to Know Contrary to popular belief, pizza can be a healthy dish. Adding vegetables like bell peppers, which are the best source of vitamin C, boosts your veggie intake. Additionally, if you choose reduced-fat or fat-free cheese you cut back on fat and still get a boost of calcium. This Recipe Is Meatless Diabetic Low Calorie Low Cholesterol Low Saturated Fat All-New Complete Step-by-Step Diabetic Save and share Sheik al Mehshee Recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Arugula and Goat Cheese Pizza Recipe Posted: 28 Sep 2013 02:50 AM PDT
Yield: Makes 4 servings (serving size: 1/4 of the pizza) Ingredients 1/4 cup coarsely chopped walnuts 2 teaspoons olive oil, divided 1 cup thinly sliced red onion 1 (8-ounce) whole-wheat pizza crust 1 cup grape tomatoes, halved 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 ounces goat cheese, sliced 3/4 cup loosely packed baby arugula Preparation 1. Preheat oven to 450°. Toast walnuts on a baking sheet 3–4 minutes or until fragrant and lightly browned. Transfer immediately to a plate; let cool. 2. Heat 1 teaspoon oil in a nonstick skillet over medium heat; add onion. Cook, stirring occasionally, 6–8 minutes or until onion is soft and golden. 3. Place crust on a baking sheet coated with cooking spray. Top with walnuts, onion, and tomatoes. Season with salt and pepper; arrange goat cheese on top. 4. Bake for 7 minutes or until crust is golden, crisp, and warmed through. Scatter arugula on top, and drizzle with remaining oil. Let cool slightly before cutting into wedges. Nutritional Information Calories per serving: 295 Fat per serving: 15g Saturated fat per serving: 3g Monounsaturated fat per serving: 3g Polyunsaturated fat per serving: 4g Protein per serving: 9g Carbohydrates per serving: 6g Fiber per serving: 3g Cholesterol per serving: 5mg Iron per serving: 1mg Sodium per serving: 229mg Calcium per serving: 44mg This Recipe Is Low Carbohydrate Low Cholesterol Marge Perry Health Save and share Arugula and Goat Cheese Pizza Recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Roasted Tomato and Artichoke Flatbread Pizza Recipe Posted: 28 Sep 2013 02:50 AM PDT
Yield: Makes 4 servings (serving size: 1/2 flatbread and 1/2 cup arugula) Ingredients 1 pint grape tomatoes (2 cups) 1 (13 3/4-ounce) can artichoke hearts, drained and quartered 2 teaspoons extra-virgin olive oil, divided 2 naan flatbreads or lavash 1 tablespoon finely grated fresh Parmesan cheese 2 cups arugula 1/4 cup shaved Parmesan cheese 1 tablespoon fresh lemon juice 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Preparation 1. Preheat broiler. 2. Toss tomatoes and artichokes with 1 teaspoon oil, and arrange in a shallow baking pan. Broil, stirring occasionally, about 4 minutes or until charred and tomatoes are wilted. 3. Preheat oven to 450°. Top each flatbread with half of tomatoes and artichokes. Sprinkle with grated Parmesan; bake in bottom third of oven 10 minutes or until golden brown and crisp. 4. While the pizza is baking, toss the arugula with shaved Parmesan, lemon juice, remaining 1 teaspoon olive oil, salt, and pepper. 5. Cut pizza into wedges, and serve with arugula alongside. Nutritional Information Calories per serving: 277 Fat per serving: 8g Saturated fat per serving: 2g Monounsaturated fat per serving: 2g Polyunsaturated fat per serving: 0.0g Protein per serving: 12g Carbohydrates per serving: 41g Fiber per serving: 5g Cholesterol per serving: 6mg Iron per serving: 3mg Sodium per serving: 620mg Calcium per serving: 116mg This Recipe Is Low Cholesterol Lori Powell Health Save and share Roasted Tomato and Artichoke Flatbread Pizza Recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Caramelized Onion-Pear Pizza Recipe Posted: 28 Sep 2013 02:50 AM PDT
Yield: 4 servings (serving size: 1 slice) Ingredients 1 tablespoon butter 6 cups sliced onion 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli) 1 cup thinly sliced Bartlett pear 1/4 cup (1 ounce) crumbled Gorgonzola cheese 1/4 cup (1 ounce) preshredded pizza-blend cheese 2 tablespoons coarsely chopped walnuts 1/4 teaspoon salt Preparation Preheat oven to 425°. Melt butter in a nonstick skillet over medium-high heat. Add onion; sauté 15 minutes. Place crust on baking sheet. Spread onion over crust, leaving a 1/2-inch border; top with pear, cheeses, nuts, and salt. Bake at 425° 15 minutes. Nutritional Information Calories per serving: 399 Fat per serving: 14g Saturated fat per serving: 5g Monounsaturated fat per serving: 1g Polyunsaturated fat per serving: 2g Protein per serving: 14g Carbohydrates per serving: 57g Fiber per serving: 6g Cholesterol per serving: 19mg Iron per serving: 3mg Sodium per serving: 633mg Calcium per serving: 231mg Good to Know Adding healthy toppings like fruit is a great way to get more out of your pizza. Pears provide antioxidants and fiber. Who says pizza can't be healthy? Jerry Gulley II Health Save and share Caramelized Onion-Pear Pizza Recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Posted: 28 Sep 2013 02:50 AM PDT
Ingredients 1 cup thinly sliced yellow and red bell peppers 2 teaspoons olive oil 1 pound pizza dough 1/2 cup grated mozzarella cheese 1/2 cup Fontina cheese 1 rotisserie chicken 1/4 cup barbecue sauce 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 cup finely chopped parsley Preparation Preheat oven to 500°. Sauté yellow and red bell peppers in olive oil. Roll out a pizza dough to a 15-inch round, and top dough with mozzarella cheese, Fontina cheese, and sautéed bell peppers. Bake the pizza for about 12 minutes or until the crust is golden brown. While the pizza is cooking, cut 1 1/2 cups breast meat from a rotisserie chicken into bite-size pieces. Toss the warm chicken pieces with heated bottled barbecue sauce. Remove the pizza from the oven, and evenly arrange the chicken on top. Sprinkle with salt and pepper, and top with parsley. Cut pizza into slices; serve. Nutritional Information Calories per serving: 384 Fat per serving: 11g Saturated fat per serving: 4g Monounsaturated fat per serving: 4g Polyunsaturated fat per serving: 2g Protein per serving: 26g Carbohydrates per serving: 47g Fiber per serving: 4g Cholesterol per serving: 54mg Iron per serving: 3mg Sodium per serving: 515mg Calcium per serving: 171mg Wolfgang Puck Health Save and share Barbecue Chicken Pizza Recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Pesto Pizza With Sliced Tomatoes Recipe Posted: 28 Sep 2013 02:50 AM PDT
Cook Time: 15 minutes Yield: 4 servings (serving size: 1/4 of pizza) Ingredients 1 (10-ounce) pizza crust (such as Boboli) 3 tablespoons commercial pesto 1 3/4 cups (1/4-inch-thick) slices plum tomato 1 cup (4 ounces) shredded part-skim mozzarella cheese Preparation 1. Preheat oven to 450°. 2. Place pizza crust on a baking pan and spread pesto on top in a thin layer (may be some bare spots), leaving about a 1-inch border. Arrange tomato slices in a single layer on top, and sprinkle with cheese. Bake at 450° for 10-15 minutes or until golden brown. Nutritional Information Calories per serving: 320 Fat per serving: 13g Saturated fat per serving: 5g Monounsaturated fat per serving: 3g Polyunsaturated fat per serving: 2g Protein per serving: 17g Carbohydrates per serving: 37g Fiber per serving: 6g Cholesterol per serving: 16mg Iron per serving: 2mg Sodium per serving: 650mg Calcium per serving: 231mg Good to Know Spice up a traditional cheese pizza with pesto for real Italian flavor. In addition to tomato sauce, raw tomatoes are a great source of the antioxidant lycopene. Get more out of your favorite pizza by adding a few more nutritional toppings. Save and share Sheik al Mehshee Recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Posted: 28 Sep 2013 02:50 AM PDT
Kids will love this easy cheese pizza that uses bottled pizza sauce and two kinds of cheese. The homemade pizza crust makes it special. Yield: 6 servings (serving size: 2 wedges) Ingredients Basic Pizza Dough 2 teaspoons olive oil 1 cup fat-free bottled pizza sauce 2 cups (8 ounces) shredded part-skim mozzarella cheese 1/2 cup (2 ounces) grated fresh Parmesan cheese Preparation Position one oven rack in the middle setting. Position another rack in the lowest setting, and place a rimless baking sheet on the bottom rack. Preheat oven to 500°. Remove plastic wrap from Basic Pizza Dough; discard plastic. Brush olive oil over dough. Remove preheated baking sheet from oven, and close oven door. Slide dough onto preheated baking sheet, using a spatula as a guide. Bake on lowest oven rack at 500° for 8 minutes. Remove from oven. Spread sauce in an even layer over crust, leaving a 1/4-inch border. Top with mozzarella and Parmesan cheeses. Bake on middle rack an additional 10 minutes or until crust is golden brown and cheese melts. Cut into 12 wedges. Nutritional Information Calories per serving: 356 Calories from fat: 27% Fat per serving: 10.8g Saturated fat per serving: 5.8g Monounsaturated fat per serving: 3.7g Polyunsaturated fat per serving: 0.7g Protein per serving: 19.1g Carbohydrates per serving: 44.5g Fiber per serving: 2.5g Cholesterol per serving: 30mg Iron per serving: 3mg Sodium per serving: 633mg Calcium per serving: 357mg Julie Grimes Bottcher Cooking Light Save and share Cheese Pizza Recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Posted: 28 Sep 2013 02:50 AM PDT
Yield: 4 servings (serving size: 1 slice) Ingredients 2 teaspoons olive oil 1 (6-ounce) bag prewashed baby spinach 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli) 3/4 cup tomato sauce 1/2 cup crumbled feta cheese 1/2 teaspoon freshly ground pepper 1 (2 1/4-ounce) can sliced ripe black olives, drained Preparation Preheat oven to 425°. Heat oil in a large nonstick skillet over medium-high heat. Add spinach; sauté 3 minutes or until lightly wilted. Place pizza crust on a baking sheet. Spread sauce over pizza crust, leaving a 1/2-inch border; top with baby spinach, feta cheese, pepper, and olives. Bake at 425° for 15 minutes or until thoroughly heated. Nutritional Information Calories per serving: 271 Fat per serving: 11g Saturated fat per serving: 4g Monounsaturated fat per serving: 4g Polyunsaturated fat per serving: 0.0g Protein per serving: 10g Carbohydrates per serving: 35g Fiber per serving: 4g Cholesterol per serving: 17mg Iron per serving: 4mg Sodium per serving: 989mg Calcium per serving: 216mg Good to Know Who says pizza has to be unhealthy? Adding vegetables like spinach and fruit—yes, olives are fruit—allows you to indulge in pizza and still get the nutrients you need. Don't forget, tomato sauce is considered a vegetable serving. Jerry Gulley II Health Save and share Greek-Style Pizza Recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Posted: 28 Sep 2013 02:50 AM PDT
Yield: Makes 4 servings (serving size: 2 slices) Ingredients 1 (14-ounce) whole-wheat refrigerated pizza crust dough All-purpose flour and cornmeal, as needed 2 large garlic cloves, sliced 1/2 cup preshredded part-skim mozzarella cheese (3 ounces) 1/4 cup grated Parmesan cheese 1 1/2 ounces prosciutto 3/4 pound assorted tomatoes, halved 1/2 cup fresh basil leaves 1/8 teaspoon crushed red pepper Preparation 1. Preheat oven to 550°. Place dough on a lightly floured surface; roll into a 13-inch round. Sprinkle a baking sheet with cornmeal, and place dough on top; top with remaining ingredients. 2. Bake on bottom rack until cheese is melted and crust is crisp (about 8 minutes). Slice into 8 pieces; serve. Nutritional Information Calories per serving: 318 Fat per serving: 8g Saturated fat per serving: 3g Monounsaturated fat per serving: 1g Polyunsaturated fat per serving: 1g Protein per serving: 17g Carbohydrates per serving: 48g Fiber per serving: 6g Cholesterol per serving: 20mg Iron per serving: 3mg Sodium per serving: 575mg Calcium per serving: 195mg Good to Know Cut down on prep time by using a whole-wheat premade dough–it's full of fiber, but requires no time at all! Source Health Magazine Save and share Basil and Tomato Pizza Recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Chicago-Style Pan Pizza with Sausage, Mushrooms, Herbs and Tomatoes Recipe Posted: 28 Sep 2013 02:50 AM PDT
Prep 15 min Cook 26 min Yield: 4 to 6 servings Level: Intermediate Ingredients All-purpose flour, for dusting 1 recipe Basic Pizza Dough, recipe follows 5 tablespoons extra-virgin olive oil 1 pound beef sausage, crumbled 1/2 pound button mushrooms, quartered 1 cup chopped onions 1 tablespoon thinly sliced garlic 1 1/2 cups, peeled, seeded and chopped tomatoes 2 tablespoons chopped fresh basil leaves 1 tablespoon chopped fresh oregano leaves 1 tablespoon chopped fresh marjoram leaves Salt Crushed red pepper flakes 1/2 pound mozzarella, grated Parmesan Directions Preheat the oven to 450 degrees F. Sprinkle the flour on a clean work surface and roll out the dough to an 8-inch circle. Drizzle 2 tablespoons of the olive oil in a 10-inch round cake pan. Place the dough in the cake pan and press into the cake pan until the edge of the dough reaches the corners of the cake pan. Press the dough so that the edges rise up slightly. Set aside to rest as you prepare the filling. Set a 12-inch saute pan over medium heat and add 2 tablespoons of the olive oil. Once the oil is hot, add the sausage and cook until lightly caramelized, about 4 minutes. Add the mushrooms and onions and cook until soft, about 4 minutes. Add the garlic and tomatoes to the pan and cook, stirring until fragrant, about 30 seconds. Remove from the heat, add the basil and oregano, and allow to cool before using. Sprinkle the sausage mixture over the dough in the pan and then add the marjoram, salt, and crushed red pepper. Drizzle with the remaining tablespoon of olive oil and then top with the mozzarella and a sprinkling of Parmesan. Transfer the pizza to the oven and bake until the dough has risen, the cheese has melted, and the surface of the pizza and dough are a golden brown, about 18 minutes. Remove from the oven, cut into wedges, and serve hot. Basic pizza dough: 1 package active dry yeast 1 cup warm water (110 degrees F) Pinch of sugar 1 1/2 teaspoons salt 1 1/2 tablespoons extra virgin olive oil, plus more for coating bowl 2 1/2 to 3 cups all-purpose flour plus more, if necessary Cornmeal, as necessary for dusting pizza peel In a large bowl combine yeast with water and sugar and stir well to combine. Set aside until foamy, about 5 minutes. Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour except 1/2 cup and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour, as necessary, to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour. Preheat oven to 500 degrees F and if you have one, place a pizza stone on the bottom rack of the oven. Divide dough into 2 portions for 2 (12 to 14-inch) pizzas) and form into balls. (See note below for calzones.) Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired and roll out to a 1/8-inch thickness. Transfer dough to a pizza peel (sprinkle with cornmeal to help facilate moving dough) and top with toppings of choice. Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal peel or spatula and serve immediately. Yield: 2 (12 or 14-inch) pizzas or 4 calzones, serving 4 to 6 Note: For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (8-inch) circles. Place filling of choice in the center of 1 side of each circle, then fold dough over filling to meet edges of filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of the calzone to allow steam to escape while cooking. Cook on a preheated pizza stone in a preheated 475 degree F oven for about 8 to 10 minutes, or until well-browned. Remove from the oven with a peel or spatula and serve immediately. Recipe courtesy Emeril Lagasse, 2006 Show: Emeril LiveEpisode: Plenty of Pizza Save and share Sheik al Mehshee Recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      | ||
| Posted: 28 Sep 2013 02:50 AM PDT
Prep 35 min Inactive 1 hr 45 min Cook 20 min Yield: 4 (6-inch) pizzas (or 2 12-inch pizzas) Level: Intermediate Ingredients Basic Pizza Dough, recipe follows 8 tablespoons olive oil Lamb Sausage and Caramelized Onions, recipe follows Directions Preheat oven to 350 degrees F. In a cast iron skillet large enough to hold 1 of the pizza rounds, heat about 2 tablespoons of the olive oil. When the oil begins to smoke lightly, turn heat off and add 1 of the pizza rounds. Use a spatula to press gently on the top of the round to keep it relatively flat as it cooks. When you see it is slightly brown on the underside, season the top lightly with salt and pepper and flip the round on its second side. Season it with salt and pepper and top with the onion sausage-onion mixture and place the skillet in the center of the oven until the pizza has finished cooking, 5 to 8 minutes. Repeat with remaining dough and topping. Basic Pizza Dough: 2 1/4 teaspoons active dry yeast 1 1/2 cups warm water (about 110 degrees F) 3 1/2 cups all-purpose flour, plus additional for rolling dough 2 teaspoons kosher salt 1/2 teaspoon ground white pepper 1 scant tablespoon honey 1 tablespoon extra-virgin olive oil, plus some additional for coating the bowl/greasing the trays In a large bowl, combine the yeast and warm water. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes. Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands. Add the salt, pepper and honey and mix to blend. Sift in the remaining flour and mix to blend. Lightly flour a cutting board or flat surface. Turn the pizza dough onto the floured area and knead for 3 to 5 minutes. The flour should feel smooth and the ingredients fully integrated. Place the dough inside a lightly oiled large bowl. Cover with plastic wrap and let rest in a warm place, about 1 1/2 hours or until doubled in volume. Press gently on the dough and turn it onto a floured surface. Divide the dough into 4 equal parts, rolling each quarter into a loose ball. Cover with a clean kitchen towel and allow the dough to rest for an additional 15 minutes. Flatten each ball, 1at a time, and roll into a 6-inch round. Place each round in a single layer on a lightly greased baking sheet. Tip for topping the pizza: Brushing the dough with olive oil can create a barrier that will help to prevent the topping from making the crust soggy. Yield: 4 (6-inch) pizzas Lamb Sausage and Caramelized Onions Topping: 1 teaspoon extra-virgin olive oil, plus more for drizzling 12 ounces spicy lamb sausage, casings removed 2 small red onions, peeled and thinly sliced 1/2 teaspoon honey 1 cup mozzarella cheese, cubed 1/2 cup basil leaves, stemmed, washed and dried In a medium skillet over high heat, heat the olive oil and cook the sausage, breaking it into small pieces as it cooks, until golden brown and crispy. Using a slotted spoon, remove the sausage from the pan onto a paper-towel lined plate. Drop the onions into the pan and cook over medium heat until caramelized, 3 to 5 minutes. Stir in the honey. Add the caramelized onions to the pizza fried pizza dough and top with mozzarella, sausage, basil, and a drizzle of good extra-virgin olive oil Yield: 4 (6-inch pizzas) Prep Time: 5 minutes Cook Time: 15 minutes Ease of preparation: easy Recipe courtesy Alex Guarnaschelli Show: The Cooking Loft Episode: By the Slice Save and share Oven "Fried" Pizza Recipe Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.      |
| You are subscribed to email updates from طبق اليوم بالصور To stop receiving these emails, you may unsubscribe now. | Email delivery powered by Google |
| Google Inc., 20 West Kinzie, Chicago IL USA 60610 | |