Pizza

11/16/2008
Pita pizza

Use the pita shells found at Guido's market.
There are 280 calories per shell. All stone ground whole wheat flour.
no oil or fats in this.

Set up a small broiler pan in the bottom of the roaster.
sprayed the pan a bit.
Got two large spatulas ready for removal of the pizza.

Cooked up aging veggies in a casserole in water in the microwave.
Left them just cooked a bit. This batch included some portobello mushrooms, white onion, a lot of green pepper, celery, cauliflower, small bits of carrot.

Put some of the left over spaghetti sauce on the pita and spread it.
This one had some small sausage pieces in the jar.


Added Italian seasoning.
Added some anchovies.

cooked at 400 (maybe a bit high ) for tne minutes and it was done.
Scooped it up with the spatulas and with a bit of sprinkled parmesean it tasted like very good, crispy crust pizza.

Now, it is not really on the diet as there is a touch of meat and cheese and fish, but it is much improved over a store pizza. Next time I won't be using up left over sauce and will use just the crushed tomato, perhaps thickened with paste, and more spices including garlic. There was garlic in the prepared sauce.

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11/17/2008
Made the second one for Elizabeth. Did not cook it long enough and the bread was not crisped enough. Also she did not want anchovies, but for me that depleted the taste. Elizabeth liked it.

Heated up one piece in aluminum foil but it was too wet. Good but not as good as fresh made.

tofu pizza

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February 2 2009 in Florida

Put one can of Italian crushed tomatoes and a small can of paste in the slow cooker with baby bellas, slice, onions finely chopped, yellow pepper, and a small eggplant( other times the eggplant has overwhelmed).
spiced with Italian seasoning
oregano
powdered garlic
black pepper
Cooked until the eggplant was tender.
Put the mixture on top of a Sami's Millet and Flax Pizza dough circle.
Added a layer of tofu slices - mozzarella flavored.
baked at 400 for
1200-

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February 16
No slow cooker, just cooked the tomato down on the stove after browing onion and pepper in a bit of olive oil. Add the crushed tomato and let it cook. No paste.
no eggplant this time either.

Next time I may bake the crust a bit before topping it with the cooked ingredients, but this time I did not. Spooned the mixture over the crust. For the last bit dipped the veggies out of the tomato sauce as there was too much sauce.
Baked at 420 for about 30 minutes.
Everyone seemed to like it.
Some added cheese at the table. course grated mozzarella and boxed parmesian.

Susan added a fine romane lettuce wrap. The lettuce was filled with soy chorizo, black beans, onion, and roasted red pepper, all very finely cut or grated. First she cooked down the chorizo, discarded the fat and chilled it before filling the lettuce which acts easily as a little wrap.

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FEBRUARY 21

Took the mix and did it first on 50% power in the microwave for 10 minutes and then 10 minutes again;
This time remembered the eggplant but forgot we were out of baby bellas.
Added the tofu Italian sausage susan likes.

Out the microwave the mix came too watery. Similar too the slow cooker. So I am reducing the water on the stove top but must be careful not to burn that tomato mix as nothing kills a recipe like that. NIce nonstick pan helps that.

I put the crust in the over for a bit as high at one point as 450 but this oven is really not regulated well. It has a nice crisp on top now that should stay when I add the topping, tofu, and cheese.