For this tropical dessert pizza, make the cookie crust the day before. Mix the filling and store it in an airtight plastic container, then cut up fruit and store in individual resealable plastic bags. Be creative and substitute your family’s favorite fruits. Kids will have fun arranging the sliced fruit on this yummy dessert pizza! Continue reading
With the holidays coming, we have family visiting from out of town and out of state. We generally have a Christmas Eve buffet for the entire family and then a traditional Christmas ham dinner with folks who are able to attend. But with the hustle and bustle that comes with the season, add in the multiple family obligations, and things get a bit crazy. I’m sure you’re family is a lot like mine in this respect. Some nights, dinner can be a challenge.
People are tired of rich foods. People don’t have time to eat. People are in and out of the house for shopping and school programs. When I was a child, we often had homemade pizzas for a special treat meal. When I grew up, takeout pizza became a standard option when life got too busy for cooking. I’ll admit I prefer homemade pizza to takeout, since I can be more selective in the toppings I add. However, I’ve had real trouble finding a good crust recipe.
I’ve used all the pre-packaged dough mixes, and had varying degrees of success with those. I’ve used the pre-made refrigerated dough from the grocery, with better results. But I’ve finally found a made from scratch dough recipe that works for me! My husband even says that it’s “Better than takeout”!
Perfect Pizza Dough
1 teaspoon salt
3 ½ cups all-purpose flour
1 ¼ cup water
1 package yeast
Using warm water, about 100 degrees Fahrenheit, fill a measuring cup to 1 and ¼ marking. Sprinkle yeast on top and stir to mix. Let yeast and water rest for about 5 minutes. Mix salt and 1 cup of flour in a large mixing bowl. Stir yeast and water into flour and salt mix. Use a large wooden spoon for stirring and add remaining flour, one cup at a time. Stir between additions so dough will form.
Lightly flour counter or kneading surface. Place dough on surface and knead for 10 minutes. Dough will become elastic with kneading. Place dough in oil coated bowl. Set in warm spot to rise for one hour. Punch dough down, and allow dough to rest for 5 minutes.
Spread on pizza stone or baking sheet. Bake in 415 degree Fahrenheit oven for 10 minutes. Remove from oven and add toppings, return to oven and bake another 10 to 15 minutes.
Approximate Nutritional Information: Servings Per Recipe: 16, Amount Per Serving: Calories: 100, Fat: 1g, Cholesterol: 0mg, Sodium: 145g, Total Carbs: 21g, Protein: 3g.
Mozzarella cheese, pepperoni and mushrooms
Ham, pineapple and cheddar cheese
Barbecue sauce, chicken and onions with cheddar cheese
Mozzarella cheese, ham, bacon and sausage
Green peppers, red peppers, onions, mushrooms and mozzarella cheese
Alfredo sauce, broccoli and chicken with mozzarella cheese
Make it a Meal: serve with tossed salad for a fully balanced meal.
Variation: Add oregano or Italian spice mix to the flour while mixing the dough to bake in extra seasoning flavor. Bake the dough without traditional pizza topping, adding light coating of oil, spices and Parmesan cheese during the last 5 minutes of baking time. Serve this bread with pasta dishes.
This is a good recipe to use when the kids invite all their friends over and you want to give them some entertainment along with their meal. Divide the dough into individual portion sized balls and let each children top their own pizza.
Using a packaged pizza crust, deli meats and cheeses, this stuffed loaf works well as a part of the meal when served with soup or salad. It will also stand alone supported by some chips and a cold drink.
Stuffed Dinner Loaf
Makes: About 4 servings
1 package refrigerated pizza dough
4 tablespoons Italian salad dressing
1/2 cup shredded cheddar/mozzarella cheese
6 slices Swiss cheese
12 slices of turkey
2 tablespoons Italian spices
Preheat oven to 350°F. Open pizza dough package and spread over 9×13-inch pan. Stretch the dough until you have a uniform rectangle.
Drizzle with 2 tablespoons Italian salad dressing and spread evenly over dough. Sprinkle the shredded cheese mixture evenly.
Layer half the slices of turkey on top the shredded cheese. Spread the Swiss cheese slices to cover the turkey. Finish layering with the remaining turkey slices.
Fold one third of the dough and layers toward the middle of the loaf. Fold the bottom third of the dough on top of the first fold. Seal the ends and along the edge of the top layer by pressing with your fingers.
Drizzle the remaining 2 tablespoons of Italian dressing over and spread evenly. Shake the Italian spices over the dressing for additional flavor and color.
Bake for 30 minutes, or until crust is golden. Remove from the oven and let cool on rack for 10 minutes. Cut into serving portions and serve with ranch dressing for dipping sauce.
Approximate Nutritional Information:
Amount per serving: Calories:653, Total Fat: 34g, Cholesterol: 88mg, Sodium: 2391mg, Total Carbs: 49g, Protein: 39g.
Remember that the fillings you choose will affect the nutritional content, so if you’re restricting sodium or counting fat grams, you’ll want to pay attention to the labels of the items you select.
Italian – Tomato paste, mozzarella cheese, pepperoni
Ham & Cheese – Ham, cheddar cheese, mustard
Philly – Roast beef, provolone, mushrooms
Veggie – Mushroom, onion, green pepper, onions
If you’re trying to please children, you may find that traditional pizza type fillings more appealing to their palate. The beauty of this recipe is the flexibility and variety that can be adapted to suit your tastes or dinner theme.
Hi Everyone! I’m Anjali and I blog over at The Picky Eater, a healthy food and recipe blog. One of the things I love doing is making over traditional recipes to be healthier, but still taste amazingly good. All of my recipes are tested on my “fast-food-loving” husband, so even though they’re healthy, “normal” people like them too!
Pita Pizzas are a go-to meal in our house, we eat them pretty much every week. I remember when I first suggested the idea of pita pizzas to my husband. It was a couple years ago, and we wanted to make pizza, but didn’t have any dough. I suggested using pita bread for the dough, and he looked at me like I was crazy.
“’Okay…but I’m skeptical,” he said.
I remembered loving pita pizzas as a kid, so I figured there was no way he wouldn’t like it as well. There’s something about a whole wheat pita that just gives such a great texture and hearty flavor to the pizza crust.
And you can load it up with any toppings you like: tomatoes, peppers, onions, spinach, kale, roasted potatoes, goat cheese, feta, artichoke hearts, fresh mozzarella, Parmesan, butternut squash… I have to stop myself right now because I’m getting hungry just thinking about it.
For these pizzas, I chose tomatoes, yellow peppers, red onion and fresh Parmesan. I like to load it up with veggies and then put the cheese on top. It literally takes 15 minutes and you end up with a healthy and filling meal — husband approved of course!
Makes: 4 pizzas
- 4 whole wheat pita breads (make sure you get one that has ~130 calories and at least 4g fiber per round)
- 1/2 red onion, diced
- 1 yellow pepper, diced
- 2 tomatoes, diced
- 1 cup freshly grated Parmesan cheese (you can use up to 1/4 cup per pizza, no more than that!)
- Pizza sauce (I like the kind from Trader Joe’s, but any variety that has no sugar added is good)
Step 1: Warm your pita bread in a toaster oven or in a pan over low heat and chop your veggies.
Step 2: Top 1 pita bread with 1 to 2 tablespoons sauce, and a handful of each of the veggies (use as much as you like – the more veggies, the more fiber and nutrients are on your pizza). I like to use a ton of veggies.
Step 3: Top with 1/4 cup of cheese, or less depending on how much cheese you like (1/4 cup is about 100 calories).
Step 4: Heat the pizzas in a toaster oven until the cheese melts. Alternatively, if you don’t have a toaster oven, you can heat the pizzas under a broiler at 350°F, until the cheese melts (or in your regular oven at 350°F).
You definitely won’t feel deprived of pizza while eating this wonderful, cheesy, goodness.
The husband was surprised as to how good it was. “I really like this!” was his reaction (almost in spite of himself). That was over two years ago, and we’ve been making this ever since.
Using 1/4 cup of cheese, one pizza is about ~260 calories: 130 from the pita bread, 100 from the cheese, 30 from the sauce. You’ll also end up with about 10g protein, and at least 6g fiber.
And that’s for an ENTIRE pizza. Doesn’t that just make you want to devour this whole plate of deliciousness? Go ahead, take a bite.
I’ve been talking to some friends and family members about creative ways to use our grill and somebody mentioned grilling pizza. That sounded interesting to me and the more I thought about it, I decided I had to try it.
Since the people in my house all prefer different toppings, I thought of a way to let them each have their favorite topping on a personal pizza. We used pita bread as the crust.
Grilled Pizza Ingredients
Diced red onion
Grilled diced chicken
Pesto and/or pizza sauce
Slice, dice, chop and prep your toppings to preference.
Preheat the grill.
Prepare a pita slice with pesto sauce, spread lightly.
Layer tomato slices, chicken and bacon bits, then top with mozzarella cheese slices.
Prepare another pita slice with pizza sauce, pepperoni slices, tomato, bacon bits and cheddar cheese.
Place pizzas on aluminum perforated pan.
Set grill on low and place pan on lower shelf.
Close grill cover and leave for 5 minutes. No peeking!
Using hot pads, remove pan from grill.
Slice pizza and serve.
Make It A Meal: Serve with a salad and cold soda or iced tea.
This simple recipe leaves a world of opportunity for you and your family. It’s a great way to use up those tidbit left overs. (I seem to have an endless supply of 1 cup servings of all sorts of foods.)
Meat Lovers – pepperoni, ham, bacon, sausage
Vegetarian – mushroom, onions, olives, green, red peppers
Cheese Burger – browned hamburger, cheddar cheese, American cheese
4 Cheese – Mozzarella, Parmesan, cheddar, Swiss
Ham & Cheese – ham, Swiss, mushrooms
White – Alfredo sauce, Mozzarella, grilled chicken
Tex-Mex – jalapeno, taco meat, refried beans, cheddar cheese
This is a nice light supper, great for those evenings when the weather heats up and you don’t want to spend your evening in the kitchen. It’s a good way to get your nutritional balance when you really just want to eat something cool.
This would be a great patio party idea. Have a selection of toppings prepared and the grill hot. Let guests fix their own pizza! The host may have to mind the grill, if someone doesn’t volunteer.
This menu item is on the rotation at my house for the summer! We’ll be making these little grilled pizzas often. I like them for the simplicity and convenience cooking factor.
My family likes them for the variety and personalization of their own pizzas. Grilled pizzas are on their way to becoming a new tradition!