Classic Pizza Margherita

 

Ingredients:(Classic Pizza Margherita)

1 (12-inch) pizza crust or Italian bread shell
3 plum tomatoes, thinly sliced
1/3 cup Pesto with Basil (7 oz.)
1 1/2 cups (6 ounces) shredded mozzarella cheese
1/2 teaspoon crushed red pepper (optional)

Directions:(Classic Pizza Margherita)

Preheat oven to 450º F. Place pizza crust on baking sheet.
Spread pesto over pizza crust. Arrange tomatoes over pesto. Sprinkle with cheese and crushed red pepper.
Bake for 10 to 12 minutes or until cheese is melted and crust is golden brown. Cut into wedges.

Pesto Pizza

 

Ingredients: (Pesto Pizza)

1 package (11 ounces) Pesto with Basil (11 oz.)
1 (12 ounces) Italian bread shell
1 1/2 cups (6 ounces) shredded mozzarella cheese
1/4 cup (.75 ounce) grated Parmesan cheese
1 cup sliced white mushrooms
1/4 cup diced onion
1/4 cup diced red bell pepper
1/4 cup sliced black olives

Directions: (Pesto Pizza)

Preheat oven to 400° F.
Spread pesto over bread shell. Sprinkle with mozzarella cheese and Parmesan cheese. Top with mushrooms, onion, bell pepper and olives.
Bake for 15 to 20 minutes or until lightly browned.

Pesto Mushroom Pizza

Ingredients:(Pesto Mushroom Pizza)

1 premade (12-inch) pizza crust
1/2 cup Pesto with Basil (7 oz.)
Or BONITO All Natural Pesto with Basil (11 oz.)
8 ounces white mushrooms, trimmed and thinly sliced
2 cups (8 ounces) shredded mozzarella cheese

Instructions:(Pesto Mushroom Pizza)

Preheat oven to 350° F.
Place pizza crust on baking sheet; spread with pesto. Top with mushrooms and cheese.
Bake for 15 minutes or until cheese is melted and bubbly.

CHIPOTLE CHICKEN PIZZA

Ingredients: (CHIPOTLE CHICKEN PIZZA)

6 ounces cooked chicken, shredded (about 1 1/3 cups)
1/2 cup Hellmann’s or Best Foods Real Mayonnaise
6 Tbsp. shredded mozzarella cheese, divided
1 Tbsp. chopped fresh cilantro
1 Chipotle MiniCube, crumbled
1 (12-in.) pre baked pizza crust
2 plum tomatoes, thinly sliced
1/2 cup thinly sliced red onion

Directions: (CHIPOTLE CHICKEN PIZZA)

Preheat oven to 450°.
In medium bowl, combine chicken, Hellmann’s or Best Foods Real Mayonnaise, 4 tablespoons mozzarella, cilantro and MiniCube. Evenly spread on pizza crust, then top with tomatoes, onion and remaining 2 tablespoons mozzarella. Arrange on baking sheet.
Bake 15 minutes or until crust is golden brown and cheese is melted.

Sicilian Pizza

Ingredients:(Sicilian Pizza)

1 Basic pizza dough recipe
3/4 pound fresh sardines, cleaned and gutted with, heads, tails and backbone removed
Sea Salt for dredging
1 pound plum Tomatoes, peeled, seeded and chopped
1/2 cup extra virgin olive Oilplus 1 tablespoon
1 medium onion, chopped
1/2 pound young mild Caciocavallo or Provolone cheese, dIced or slIced

Directions:(Sicilian Pizza)

Put warm water (80 to 110°F) into a bowl. Add salt and honey and mix with a spoon. Add yeast, mix and let it sit for about 10 minutes.
Gradually add flour and olive oil and start mixing.
When the mixture gets too heavy to mix, start kneading the dough with your hands.
Knead the dough until you have a smooth ball. If the dough cracks it is too dry. Add water bit by bit until if forms a nice coherent ball. If your doug feels more like batter, it is too wet and you need to add flour bit by bit. If you need to add water or flour, do it by small amounts.
Coat the dough with olive oil, place it in a large bowl and cover it with kitchen wrap or a grocery bag. Let the doug rise for about an hour at room temperature, then push it down again so it deflates. Let it sit for about another hour. If you want to use it the next day, put it in a refrigerator.
Put the dough on a lightly floured surface, put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards. Use a rolling pin until the dough is about 1/4″ thick. Punch some holes in the dough with a fork to let the air escape while the pizza is in the oven
Put on your pizza sauce of choice.
Put on your favorite pizza toppings.
Bake the pizza in you oven at 400 – 450° F for about 20 to 25 minutes until the crust is light brown

Low Carb Pepperoni Pizza Frittata

Ingredients:(Low Carb Pepperoni Pizza Frittata)

6 eggs, slightly beaten

3teaspoon oregano

1teaspoon salt

1teaspoon pepper

nonstick cooking spray

3cup roma tomato, chopped

1cup pepperoni, chopped (I left mine in slices)

1 cup mozzarella cheese, shredded

1teaspoon garlic, minced

 

Directions:(Low Carb Pepperoni Pizza Frittata)

 

In a medium bowl combine eggs, oregano, salt, and pepper: set aside. Lightly coat a large broiler proof skillet with cooking spray. heat skillet over medium heat.

Pour egg mixture into skillet. sprinkle with garlic. As it sets, run a spatula around edge of skillet, lifting mixture so uncooked portion flows underneath. Continue cooking and lifing edges until almost set.

Remove skillet from heat. Sprinkle mixture with chopped tomatoes. Place skillet under the broiler 4-5 inches from heat. Broil for 1-2 minutes or just until top is set. Remove from broiler.

Top with pepperoni, and 1/2 cup cheese, and return to broiler. Broil 1-2 minutes til cheese melts. Sprinkle with remaining cheese and cut into wedges.

 

Chicken Piccata With Summer Vegetable Pasta

Ingredients: (Chicken Piccata With Summer Vegetable Pasta)

 
olive oil flavored cooking spray
1 cup red bell pepper, cut into 1/4-inch strips
3/4 cup thinly sliced onion (about 1/2 large onion)
1 1/2 zucchini (about 1 medium, cut matchstick style)
1 1/4 cups yellow squash (about 1 medium, cut matchstick style)
1 cup cherry tomatoes, halved
2 garlic cloves, minced
8 ounces uncooked spaghetti
3/4 cup parmesan cheese, divided
1/2 cup thinly sliced fresh basil
4 (6 ounce) boneless skinless chicken breast halves
1/4 teaspoon salt
1/2 teaspoon pepper, divided
1/2 cup flour
2 teaspoons olive oil
1 1/2 cups chicken broth
6 tablespoons lemon juice
2 tablespoons capers
1/2 cup sliced green onion
1 tablespoon butter

 

Directions: (Chicken Piccata With Summer Vegetable Pasta)

Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add bell pepper and onion; saute 8 minutes or until tender. Remove from pan and keep warm.
Recoat pan with cooking spray. Add zucchini and yellow squash, saute 4 minutes or until crisp tender. Add tomatoes and garlic, saute 2 minutes more. Add squash mixture to onion mixture; keep warm.
Cook pasta according to package directions, omitting salt and fat. Drain over a bowl, reserving 1/2 C cooking liquid. Add pasta and reserved cooking liquid to vegetable mixture; toss to combine. Add 1/2 C Parmesan cheese and basil; toss to combine. Keep warm.
Sprinkle both sides of chicken with salt and 1/4 tsp pepper. Dredge chicken in flour, turning to coat. Shake off excess flour.
Recoat the pan with cooking spray. Add olive oil to pan, swirling to coat. Add chicken and cook 4 minutes on each side or until done. Remove from pan and keep warm.
Add broth, juice, and capers to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes. Remove from heat. Add green onions, butter, and remaining 1/4 tsp black pepper; stir until butter melts.
Arrange 1 C pasta mixture on each of 4 plates. Top each serving with 1 chicken breast half, 1/4 C sauce, and 1 tbsp remaining Parmesan