From www.eatingwell.com --Sorry there is no photo - the family gobbled the whole thing up quick! (It was that amazing)-- - 20 ounces prepared whole-wheat pizza dough
- 1/4 cup smooth natural peanut butter
- 3 tablespoons water
- 2 teaspoons reduced-sodium soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons minced fresh ginger
- 1 clove garlic, minced
- 1 teaspoon canola oil
- 8 ounces boneless, skinless chicken breast, trimmed and diced
- 1 red bell pepper, diced
- 4 scallions, thinly sliced
- 2/3 cup shredded part-skim mozzarella cheese
Preparation - Place oven rack in the lowest position; preheat to 450°F.
- Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.
- Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.
- Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.
- Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.
Adapted from www.fortheloveofcooking.net - Pizza dough (store bought or homemade)
- Pizza sauce
- 1 cup Mozzarella cheese
- 1 handful of baby spinach
- 5 Kalamata olives, sliced (my husband requested that I leave these off next time, I enjoyed them)
- 5 black olives, sliced
- 4 sun dried tomatoes, sliced thinly
- 1/2 red onion, sliced thinly
- 1/2 bell pepper, sliced thinly (I used purple)
- 5 Crimini Mushroom, quartered
- 1 clove garlic, minced
- 1/4 cup Parmesan cheese (the original recipe tells you to use feta instead, but I am not a fan so I used parm as a replacement)
- Dash of oregano
Preparation- While preheating oven to 425 degrees, prepare toppings.
- Cover pizza with sauce and add half of the Mozzarella cheese.
- Add toppings and cover with remaining Mozzarella, Parmesan, and oregano.
- Bake for 17-20 minutes.
Adapted from www.eatingwell.com - 3 tablespoons extra-virgin olive oil
- 1 large onion, thinly sliced lengthwise
- 1/4 teaspoon salt
- 20 ounces prepared whole-wheat pizza dough, thawed if frozen
- 2 tablespoons minced fresh oregano, or 2 teaspoons dried
- 1/2 teaspoon freshly ground pepper
- 1 15-ounce can white beans, rinsed (Eden Organic Cannelloni Beans)
- 3 tablespoons water
- 2 teaspoons white-wine vinegar
- 2 plum tomatoes, thinly sliced
- 1 cup finely shredded smoked Gouda, or Provolone cheese
- 2 tablespoons pepitas, (pumpkin seeds), optional
Preparation- Place oven rack in the lowest position; preheat to 450°F. Coat a large non-insulated baking sheet with cooking spray.
- Combine oil, onion and salt in a medium saucepan. Cover and cook over medium-high heat, stirring often, until the onion is softened, 5 to 7 minutes. Reduce heat to medium-low, uncover and cook, stirring occasionally, until very soft and golden, 5 to 8 minutes more.
- Meanwhile, roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
- Stir oregano and pepper into the onion. Transfer half the onion to a small bowl. Add beans to the remaining onion; cook over medium heat, stirring often, until heated through, 2 to 3 minutes. Transfer the bean mixture to a food processor, add water and vinegar and pulse until a coarse paste forms.
- Spread the bean paste over the pizza crust. Top with the reserved onion, tomatoes, cheese and pepitas, if using. Bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes. Slice and serve.
Adapted from www.eatingwell.com - 1 plum tomato, diced
- 1 cup black beans, rinsed
- 1 cup fresh corn kernels, (about 2 ears)
- 2 tablespoons cornmeal
- 1 pound prepared whole-wheat pizza dough
- 1/3 cup barbecue sauce (Russian River Fine Foods Smokey BBQ Sauce)
- 1 cup shredded mozzarella, preferably smoked mozzarella
Preparation - Preheat grill to medium.
- Combine tomato, beans and corn in a medium bowl. Sprinkle cornmeal onto a large baking sheet. Stretch the dough into about a 12-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough.
- Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom, 4 to 5 minutes.
- Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.
Adapted from www.eatingwell.com - 1 pound prepared pizza dough, preferably whole-wheat (I prepare my own whole-wheat pizza dough)
- 2 cups chopped broccoli florets
- 1/4 cup water
- 5 ounces spinach
- Pinch of salt
- Freshly ground pepper to taste
- 1/2 cup prepared pesto
- 1 cup shredded part-skim mozzarella cheese (Clover Mozzarella cheese)
Preparation - Position oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
- Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
- Meanwhile, cook broccoli and water in a large skillet over medium heat, covered, until the broccoli is crisp-tender, about 3 minutes. Stir in spinach and cook, stirring, until wilted, 1 to 2 minutes more. Season with salt and pepper.
- Spread pesto evenly over the crust, top with the broccoli/spinach mixture and sprinkle with cheese. Bake until crispy and golden and the cheese is melted, 8 to 10 minutes.
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