طبق اليوم بالصور |
- مسقعة لحم البقر
- أرز بالدجاج المدخن
- Spiced Roast Chicken Recipe
- Open Chicken Sandwich Recipe
- شيشبرك - طريقة عمل شيشبرك
- كورات الدجاج بالمشروم و الموتزريلا
- فتة الدجاج بالخل
- دجاج بالبطاطس على طريقة منال
- Pizza Margherita Recipe
- Roasted Garlic Chicken Pizza Recipe
- 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
| Posted: 17 Apr 2014 03:13 AM PDT
طبق اليوم - مسقعة لحم البقر: طريقة عمل مسقعة لحم البقر. هذه الوصفة مقدمة من مطبخ طبق اليوم بالصور لمحبي أطباق الباذنجان باللحم. تمتعي بتحضير اطباق رئيسية شهية ولذيذة باسلوب الشيف منال العالم. أسلوب الطهى : تسبيك العدد : أشخاص مدة الطهي : 30-35 دقيقة المقادير: 2 حبة كبيرة باذنجان خليط اللحم 2 ملعقة كبيرة زيت ذرة 6 قطعة لحم اسكالوب 1 حبة كبيرة بصل مقطع شرائح دائرية 4 فص ثوم شرائح 3 حبة كبيرة طماطم مفرومة 2 ملعقة كبيرة معجون طماطم 2 ملعقة صغيرة ملح 1/4 ملعقة صغيرة فلفل أسود 1 ملعقة صغيرة بهار مشكل 1 حبة متوسطة فلفل اخضر حلو مفروم 3 قرن فلفل اخضر أنصاف 2 كوب ماء للقلي زيت ذرة للتقديم صنوبر مقلي طريقة التحضير: 1. سخني الفرن إلى درجة حرارة 180مْ ، احضري طبق فرن واسع 2. قشري الباذنجان، قطعيه الى مكعبات. 3. سخني زيت غزير في مقلاة عميقة وإقلي الباذنجان الى أن يصبح ذهبي اللون.أنقليه على ورق نشاف ليتخلص من الزيت. ضعيه في طبق الفرن. 4. قطعي اللحم الى شرائح رقيقة. 5. في مقلاة واسعة سخني الزيت، اضيفي اللحم، قلبي ليجف تماما، اضيفي البصل، الثوم، قلبي إلى أن يلين البصل، اضيفي الطماطم، معجون الطماطم، الملح، الفلفل، البهار المشكل، الفلفل الأخضر، قرون الفلفل، الماء، قلبي لتختلط المكونات مع بعضها. وزعي الخليط على الباذنجان في طبق الفرن. 6. غلفي الطبق بورق الألومنيوم وادخليه الفرن 20 دقيقة . 7. إنزعي ورق الألومنيوم وأعيدي الطبق في الفرن لحوالي 10 دقائق الى ان يتحمر السطح قليلا. 8. وزعي الصنوبر، قدميه مع الأرز. فيديو الوصفة: مطبخ منال العالم المزيد من وصفات الطبخ: أرسلي طريقة عمل مسقعة لحم البقر لمشاركة العائلة والأصدقاء بهذه الوصفة؟ أنقري الزر ادناه لترسليها بالبريد الالكتروني أو لتخزنيها على شبكتك الاجتماعية المفضلة.            | ||
| Posted: 17 Apr 2014 03:12 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: 17 Apr 2014 03:12 AM PDT
Roast chicken has always been a family favorite so why not mix it up a little and add some variety with some Middle Eastern spice. Serves: 4 Prep Time: 20 mins Cook Time: 60 mins Ingredients 1 x Bannockburn Free Range Chicken Middle Eastern spice mix (recipe below) Olive oil 1 eggplant, cut into small wedges 2 red onions, peeled 80 grams goat's cheese marinated in olive oil 1 punnet of cherry tomatoes Small handful of mint leaves Large handful of coriander leaves Large handful of parsley leaves Mint leaves 50mls red wine vinegar Salt flakes Freshly ground black pepper Middle Eastern spice mix 1 tablespoon crushed chillies 1 tablespoon ground cardamom 1 tablespoon coriander seeds 1 tablespoon cumin seeds 1 tablespoon fenugreek seeds 1 tablespoon ajowan seeds 1 tablespoon allspice ½ tablespoon ground nutmeg 1 tablespoon ginger 2 tablespoon black peppercorns 8 cloves 2 tablespoons sea salt Method
. Middle Eastern spice mix Toast the whole spices in a heavy based frying pan over a medium heat, until they give off a rich aroma. Grind to fine powder in a mortar and pestle. Roughly cut up the dried chillies and discard some of the seeds and pound them in the mortar and pestle then mix together the remaining ingredients. Play Spiced Roast Chicken Recipe Video: Save and share Spiced Roast Chicken 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: 17 Apr 2014 03:12 AM PDT  This fancy flavour combination will take your open chicken sandwich to the next level ! 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: 17 Apr 2014 03:11 AM 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.      | ||
| كورات الدجاج بالمشروم و الموتزريلا Posted: 17 Apr 2014 03:11 AM PDT  طبق اليوم - كورات الدجاج بالمشروم و الموتزريلا: طريقة عمل كورات الدجاج بالمشروم و الموتزريلا مقدمة من موسوعة طبخ طبق اليوم بالصور لمحبي اطباق الدجاج. تمتعي بتحضير اشهى والذ الأطباق الجانبية باسلوب الطبخ الشرقي. المقادير: كيلو بانيه صدور مفروم ملح فلفل ،كاري ، زعتر بقسماط ناعم و كورن فليكس مطحون ٢ بيضه ماشروم مقطع صغير موتزريلا مبشوره زيت غزير طريقة التحضير: - نتبل الدجاج المفروم بالتوابل - نكوره على شكل كور صغيره و نضع في المنتصف الماشروم و الموتزريلا - نغمس كرات الدجاج المحشيه في البيض ثم البقسماط و الكورن فليكس و تقلى في زيت غزير - تقدم مع الثومه او المايونيز المزيد من وصفات الطبخ: البيتزا الصغيرة المخبوزة أو المقلية ريش محشية سبانخ وطماطم مجففة البطاطا المقلية بالتوابل أقماع اللبنة كوكتيل الروبيان الدجاج والقريدس مع الأرز أرسلي طريقة عمل كورات الدجاج بالمشروم و الموتزريلا لمشاركة العائلة والأصدقاء بهذه الوصفة؟ أنقري الزر ادناه لترسليها بالبريد الالكتروني أو لتخزنيها على شبكتك الاجتماعية المفضلة.      | ||
| Posted: 17 Apr 2014 03:11 AM PDT
طبق اليوم - فتة الدجاج بالخل: طريقة طبخ فتة الدجاج بالخل مقدمة من موسوعة طبخ طبق اليوم بالصور لمحبي اطباق الدجاج. تمتعي بتحضير اشهى والذ الأطباق الرئيسية باسلوب الشيف منال العالم. أسلوب الطهى : سلق العدد : 6 أشخاص مدة الطهي : 60 دقيقة المقادير: لسلق الدجاج 1 كيلو دجاج 1 عود قرفة 2 قطعة ورق غار 10 فص هيل صحيح 10 حبة فلفل اسود صحيح 2 فص ثوم انصاف 1 حبة كبيرة بصل مقطع أرباع 1 ملعقة كبيرة ملح لسلق الارز 3 كوب أرز قصير الحبة (مصري) 1 ملعقة صغيرة ملح خليط الفتة 6 فص ثوم مهروس 1/2 كوب خل 2 قرن فلفل اخضر شرائح رقيقة جدا 1 ملعقة صغيرة ملح 3 كوب لبن زبادي (روب) 3 رغيف خبز، مقطع 1/4 كوب صنوبر للقلي زيت ذرة طريقة التحضير: 1. في قدر عميق ضعي كمية وفيرة من الماء. ضعي القدر على نار متوسطة ليغلي الماء بقوة. 2. اضيفي الدجاج. دعي الدجاج يغلي إلى أن تتكون الرغوة. باستعمال ملعقة ذات ثقوب تخلصي من الرغوة. 3. أضيفي القرفة، ورق الغار، الهيل، الفلفل، الثوم، البصل والملح. دعي الدجاج يطهي على النار لمدة ساعة أو إلى أن ينضج تماما. 4. أخرجي الدجاج من المرق وصفي المرق. إحتفظي بالمرق ساخنا لحين تقديم الفتة. 5. لسلق الأرز: إغسلي الأرز عدة مرات ثم انقعيه لمدة ٣٠ دقيقة. 6. في قدر عميق ضعي مقدار ٦ كوب من المرق. ضعي القدر على نار متوسطة ليغلي المرق ثانية. 7. صفي الأرز وأضيفي على المرق. أضيفي الملح. دعي الأرز على النار ليغلي بقوة إلى أن تتكون ثقوب على سطحه. 8. غطي الأرز وخففي النار. دعي الأرز ليطهي لمدة ٣٠ دقيقة إلى أن ينضج تماما. 9. خليط الفتة: قطعي الدجاج إلى قطع متوسط الحجم. تخلصي من العظم والجلد عن قطع الدجاج. 10. في طبق عميق ضعي مقدار ٤ فص من الثوم، الخل والفلفل. أضيفي قطع الدجاج على خليط الخل. قلبي الدجاج ليختلط جيدا. 11. في طبق عميق ضعي بقية الثوم، الملح والزبادي. باستعمال ملعقة بلاستيكية عريضة قلبي الزبادي ليختلط. 12. في مقلاة عميقة ضعي مقدار من الزيت بحيث يكون بارتفاع ٢ بوصة تقريبا. ضعي المقلاة على نار متوسطة إلى أن يسخن الزيت جيدا. 13. إقلي الخبز إلى أن يصبح لونه ذهبي فاتح. باستعمال ملعقة ذات ثقوب أخرجي مكعبات الخبز من الزيت وضعي على قطعة من ورق المطبخ لتتخلص من الزيت الفائض. فيديو الوصفة: مطبخ منال العالم المزيد من مطبخ طبق اليوم بالصور: مقلوبة الباذنجان بالدجاج الدجاج بالبابريكا كباب الباذنجان المسحب بالبندورة قوزي الدجاج رول الدجاج المحشي أجنحة الدجاج المحشية أرسلي طريقة عمل فتة الدجاج بالخل لمشاركة العائلة والأصدقاء بهذه الوصفة؟ أنقري الزر ادناه لترسليها بالبريد الالكتروني أو لتخزنيها على شبكتك الاجتماعية المفضلة.      | ||
| Posted: 17 Apr 2014 03:10 AM PDT
طبق اليوم - دجاج بالبطاطس على طريقة منال: طريقة عمل دجاج بالبطاطس على طريقة منال مقدمة من موسوعة طبخ طبق اليوم بالصور لمحبي اطباق الدجاج. تمتعي بتحضير اطباق رئيسية شهية ولذيذة باسلوب الشيف منال العالم. أسلوب الطهى : تسبيك العدد : 6 أشخاص مدة الطهي : 60 دقيقة المقادير: 6 قطع فخذ دجاج 1 ملعقة كبيرة بهار مشكل 1 ملعقة كبيرة ملح 1/2 ملعقة صغيرة فلفل أسود 1 ملعقة صغيرة شطة مجروشة 1 ملعقة صغيرة بابريكا (فلفل حلو) 1 ملعقة صغيرة كمون 1 ملعقة صغيرة كزبرة 4 فص ثوم شرائح 2 حبة كبيرة طماطم مفرومة 2 حبة كبيرة بصل مقطع جوانح 1 قرن فلفل أخضر مفروم 1 حبة كبيرة فلفل حلو أحمر مفروم 1 حبة كبيرة فلفل حلو أخضر مفروم خليط البطاطس 6 حبة كبيرة بطاطس 1 ملعقة كبيرة زيت زيتون 1 كوب حليب 1/4 كوب زبدة 1/2 ملعقة صغيرة ملح 1/4 ملعقة صغيرة فلفل أبيض طريقة التحضير: 1. ثبتي الرف الشبكي في وسط الفرن. سخني الفرن إلى درجة حرارة ١٨٠م. 2. أحضري طبق فرن مناسب للتقديم على المائدة. 3. في طبق عميق صغير الحجم ضعي البهار، الملح، الفلفل، الشطة، البابريكا، الكمون والكزبرة. قلبي البهارات لتختلط. 4. في طبق الفرن ضعي الثوم، الطماطم، البصل، الفلفل الاخضر والاحمر. أنثري نصف كمية خليط البهارات. بأطراف أصابعك قلبي الخضروات لتختلط. 5. وزعي أفخاذ الدجاج بين خليط الخضروات. قلبيها لتختلط جيدا. 6. غلفي الطبق بقطعة من ورق الالمنيوم. ضعي الطبق في الفرن لمدة ٦٠ دقيقة إلى ان ينضج الدجاج ويتسبك. 7. خليط البطاطس: أحضري ٦ قطع من ورق الالمنيوم تكفي لتغليف البطاطس. 8. باستعمال عود خشبي كبير إعملي عدة ثقوب في حبات البطاطس. 9. وزعي زيت الزيتون على البطاطس وادعكي لتتغطى البطاطس بالزيت. أنثري بقية خليط البهارات على البطاطس. غلفي كل حبة بطاطس بقطعة من ورق الالمنيوم. 10. ضعي البطاطس في الفرن لمدة ٦٠ دقيقة إلى أن تنضج تماما. 11. أخرجي البطاطس من الفرن. تخلصي من ورق الالمنيوم. باستعمال سكين حادة إقطعي البطاطس إلى مكعبات. 12. باستعمال أداة هرس البطاطس إهرسي البطاطس في طبق عميق. أضيفي الحليب، الزبدة، الملح والفلفل. باستعمال ملعقة بلاستيكية عريضة قلبي البطاطس إلى أن تتجانس مع بقية المواد وتصبح ناعمة. 13. قدمي الدجاج مع البطاطس المشوية مباشرة. فيديو الوصفة: مطبخ منال العالم المزيد من مطبخ طبق اليوم بالصور: مقلوبة الباذنجان بالدجاج الدجاج بالبابريكا كباب الباذنجان المسحب بالبندورة قوزي الدجاج رول الدجاج المحشي أرسلي طريقة عمل دجاج بالبطاطس على طريقة منال لمشاركة العائلة والأصدقاء بهذه الوصفة؟ أنقري الزر ادناه لترسليها بالبريد الالكتروني أو لتخزنيها على شبكتك الاجتماعية المفضلة.      | ||
| Posted: 17 Apr 2014 03:10 AM PDT
Make pizza like a pro in your own kitchen. Enjoy the perfect crust with this flawless recipe and experience firsthand why Pizza Margherita is a beloved classic even among the most avid carnivores. Recipe type: Pizza Cuisine: Italian Serves: 2 medium pizzas Ingredients For the crust: 5 teaspoons (2 packages) active dry yeast 2¼ cups warm water (about 110 F) 2 teaspoons sugar ¼ cup olive oil 5 cups bread flour ¾ tablespoon salt Semolina flour For the Topping: 1 cup grated Parmesan cheese (vegans: use vegan substitute such as Parma Zaan Sprinkles or Galaxy Foods Vegan Parmesan) 1 cup fresh basil, finely chopped 2 lbs tomatoes, peeled, seeded and diced Salt and freshly ground pepper 1 lb fresh mozzarella cheese, sliced ¼ in. thick (vegans: use vegan substitute such as Mozzarella Style Shreds from Trader Joe's or Daiya, or Follow Your Heart Vegan Gourmet Mozzarella) 2 tablespoons olive oil Instructions To make the crust, pour the warm water in the bowl of a stand mixer and dissolve the yeast in it. Let it stand for 5 minutes until foamy. Add the sugar, oil, flour and salt. Attach the dough hook to the mixer and knead on low speed for 8-10 minutes, until soft and elastic. If the dough sticks to the sides of the bowl, add more flour (up to one cup if necessary) until the dough pulls away from the sides. Form the dough into a ball and transfer it into a lightly oiled bowl. Cover the bowl with plastic wrap and let it rise in a warm, draft-free spot until it has doubled in size, about 1½ – 2 hours. Place the pizza stone on a oven rack in the lower third of the oven and preheat the oven to 500 F for 30 minutes before baking. It is key that the pizza stone is very hot in order to ensure a perfect crust. Place the risen dough on a lightly oiled work surface. Cut it in half and gently shape each half into a loose ball. Cover the balls loosely with a kitchen towel and let rest for 10 minutes. Lightly sprinkle one of the balls with all-purpose flour and roll it out into a 12-14 inch round. If you have a baker's peel, use it for the following step. If not, use an inverted baking sheet: Turn a half-sheet baking pan upside down (flat surface with no ledges) and spread ¼ cup of semolina flour on it. Carefully transfer the pizza dough on top of the semolina flour on the baking pan. Next add the toppings: Evenly sprinkle ½ cup of the Parmesan over the pizza crust. Then sprinkle ½ cup of the basil. Evenly scatter the diced tomatoes over the surface and sprinkle with salt and pepper. Place half of the mozzarella slices around the tomatoes and drizzle 1 tablespoon of olive oil over the pizza. Carefully pull the oven rack out to expose the pizza stone and slide the pizza off the inverted baking pan onto the hot stone. Bake the pizza for 10-15 minutes, or until the crust is crisp and light brown. Using a large spatula or baker's peel, carefully transfer the pizza to a cutting board and close the oven with the pizza stone in it while you're preparing the second pizza. Repeat directions. Cut the pizza into wedges and serve hot. Source: The Daring Gourmet Save and share Pizza Margherita 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 Garlic Chicken Pizza Recipe Posted: 17 Apr 2014 03:10 AM PDT
Ingredients 1-2 whole heads of garlic, roasted 1 pizza crust, homemade or storebought (**see tip below**) 1/2 cup PHILADELPHIA brand Italian Herb & Cheese Cooking Creme 2-3 cups shredded cooked chicken sliced white or red onions 1-2 cups shredded Monterrey Jack or Mozzarella cheese 1 handful Italian parsley, finely-chopped Method Begin by roasting your head(s) of garlic. Once it is ready and cooled to room temperature, carefully squeeze the garlic cloves out of the skin and set aside. Preheat your oven to 425 degrees (or the temperature specified on your pizza crust, if storebought). Lay your pizza crust on a floured work surface. Spread the top with the PHILADELPHIA brand Cooking Creme, leaving a 1-inch border for crust. Sprinkle evenly with shredded chicken, onions, roasted garlic cloves, and about half of the chopped parsley. Top evenly with cheese. Transfer to a pizza baking sheet and bake at 425F degrees for 12-16 minutes, or until the cheese is melted and the crust is golden brown. (Or you can bake it on a pizza stone, following the manufacturer's instructions if you'd like.) Remove pizza and let cool for 5 minutes before slicing. Garnish with the remaining chopped parsley, and serve. Ali's Tip: For a fun time saver, stop by a favorite local pizza restaurant and ask to buy (just) their dough for your pizza. Source: Gimme Some Oven Save and share Roasted Garlic 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.      | ||
| Three-Cheese Veggie Pizza Recipe Posted: 17 Apr 2014 03:09 AM PDT
Use this cheese pizza recipe as a template, and vary the cheeses and vegetables to make your own creations. Allow the pizza to stand five minutes before slicing to allow any liquid on top time to be reabsorbed into the toppings so the crust won't get soggy. 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: 17 Apr 2014 03:09 AM PDT
Get a taste of the Mediterranean with this pie featuring fresh shrimp and sweet grape tomatoes. Using a sharp, salty cheese like feta minimizes fat since you don't need a lot to enjoy its pungent flavor. 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: 17 Apr 2014 03:09 AM PDT
Traditional eggplant parmesan is high in calories and sodium. Enjoy the flavors you love with this lighter, non-fried pizza version. Fresh plum tomatoes are a good source of folate and the cancer-fighting antioxidant lycopene, while part-skim ricotta adds a creamy texture without all the saturated fat of whole-milk cheeses. 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: 17 Apr 2014 03:09 AM PDT
wheat and basil base is an earthy foil for the creamy cheese, tangy olives, and tomatoes. 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: 17 Apr 2014 03:08 AM PDT
Ricotta, Parmesan, and mozzarella are the three cheeses highlighted in this meatless pizza. A packaged pizza crust makes it an easy choice for busy weeknights. 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: 17 Apr 2014 03:08 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: 17 Apr 2014 03:08 AM PDT
Prep: 10 minutes; Cook: 19 minutes. 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: 17 Apr 2014 03:07 AM PDT
Prep: 10 minutes; Cook: 14 minutes. 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: 17 Apr 2014 03:07 AM PDT
Make a gourmet-style pizza by topping a ready-made crust with caramelized onion, fresh pear slices, Gorgonzola cheese and chopped walnuts. 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: 17 Apr 2014 03:06 AM PDT
Yield: Makes 5 servings (serving size: 1/5 of pizza) 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: 17 Apr 2014 03:06 AM PDT
Prep Time: 5 minutes 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: 17 Apr 2014 03:06 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: 17 Apr 2014 03:06 AM PDT
Give your pizza a Mediterranean makeover by topping it with tangy feta cheese, spinach, and olives. Loading up your pizza with antioxidant-rich veggies and low-fat cheese means you can enjoy a few slices guilt-free. 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: 17 Apr 2014 03:05 AM PDT
Prep: 7 minutes; Cook: 8 minutes; Total time: 15 minutes. 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: 17 Apr 2014 03:05 AM PDT
Total Time: 41 min 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.      |
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