Build Your Best ... Pizza.Homemade pizza far outshines any that can be purchased in your grocery store's frozen food section or your favorite pizzeria. The exquisite flavors of fresh dough, fresh produce, and a variety of herbs cannot be matched outside your kitchen. In addition, the toppings selected will be your family's favorites--marinated, roasted, canned, or fresh. Naples, Italy, is credited with introducing pizza to the world. This thin-crusted version may be either a preliminary course or the main dish of a meal. The thicker, breadlike crust of the deep-dish version is a Neapolitan-style pizza. The crust is partially baked before the filling is added. This assures the dough is baked all the way through the second time in the oven. A light brush of oil before adding the sauce and toppings keeps the pizza crust from becoming soggy. Building a pizza can be a real treat for the whole family. Children thoroughly enjoy working with bread dough. Let them knead knead tr.v. knead·ed, knead·ing, kneads 1. To mix and work into a uniform mass, as by folding, pressing, and stretching with the hands: kneading dough. 2. , punch down, and shape the pizza rounds. Children can spread sauce, arrange toppings in many interesting patterns, and finally, sprinkle with cheese. Participating in food preparation gives children skills they will use throughout a lifetime, and it provides a marvelous backdrop for sharing family stories. Those who help prepare a dish are often eager to taste and eat it, thus expanding the variety of foods that are acceptable to growing children. The nutrient contribution of pizza to the diet may be substantial. Comparing a pizza to the Food Guide Pyramid Food Guide Pyramid n. A food pyramid devised by the US Department of Agriculture in 1992, in which grains and cereals represent the base beneath layers for fruits and vegetables, meats and dairy products, and fats and sweets at the peak. shows several food groups are represented. The crust comes from bread dough or a number of other breadlike choices. The tomato sauce and the fresh produce toppings may equal one or two servings of vegetables (a serving of vegetables is 1/2 cup cooked or 1 cup raw). An ounce of cheese is a sewing from the protein group. Thus a pizza may be a source of B and C vitamins, beta-carotene, calcium, and protein. Choosing low-fat cheeses will cut the fat typically consumed in a purchased pizza. Try the following pizza recipes and suggestions for building your own. Relish the wonderful flavors from the fresh dough, fresh vegetables, and herbs. Your family may have such a good time putting this all together that those restaurants may just lose their appeal. Pizza Basics Pizza is composed of a crust, a sauce, toppings, and a layer of cheese. You may build your own out of the following suggestions. If you do not have time to prepare the pizza dough, try some alternatives to the crust that are listed. The sauce recipe is delicious; use the amount that provides a tasty background for the toppings. Use a variety of toppings in generous amounts. Top with the shredded or crumbled cheese of your choice. Some prefer no cheese and may complete the pizza with added sauce. Bake at 350 [degrees] to 375 [degrees] F to heat through and/or melt the cheese. Other crusts for pizza include: * Bobboli prepared crusts * English muffin halves * Pita "Pain in the ass." See digispeak. PITA - Pain in the arse/ass. bread circles--separate into two flat circles * Prepared refrigerator dough * Frozen bread dough Basic sauce for a 12-inch pizza 1 cup tomato sauce 1/8 t. garlic powder 1/8 t. onion powder 1/3 t. Italian seasoning Combine and spread over one 12-inch pizza crust. Variety of Pizza Toppings * Red, yellow, and/or green pepper chunks or slices, fresh or roasted * Black or green olives, sliced * Marinated artichoke hearts, quartered * Pineapple * Cashews * Spinach, frozen, chopped, and drained * Red, yellow, or white onions, sliced, chopped, or diced * Leeks * Garlic, minced--fresh or roasted * Tomatoes, sliced or diced * Sun-dried tomatoes * Pesto * Grilled eggplant * Mushrooms, halved or sliced * Cheese--mozzarella, jack, provolone pro·vo·lo·ne n. A hard, usually smoked Italian cheese. [Italian, augmentative of provola, a kind of cheese.] , goat * Zucchini, sliced * Broccoli florets, blanched blanch also blench v. blanched also blenched, blanch·ing also blench·ing, blanch·es also blench·es v.tr. 1. To take the color from; bleach. 2. * Crookneck squash, sliced Vegetable Pizza Pizza dough 3 cans (14 1/2 ounces each) Italian-style tomatoes (with liquid) 1 can (6 ounces) tomato paste 1 t. dry basil 1/2 t. dry oregano 1 t. olive oil 2 cups chunked bell pepper 2 cans (4 ounces) sliced black olives 2 cups sliced fresh mushrooms 1 cup diced red onion 2 cups (8 ounces) shredded mozzarella cheese Prepare pizza dough as recipe indicates. While it is rising, prepare sauce and toppings. In a large pan over medium heat, combine tomatoes and their liquid, tomato paste, basil, and oregano oregano (ərĕg`ənō), name for several herbs used for flavoring food. A plant of the family Labiatae (mint family), Origanum vulgare, . Bring to a boil and cook until thick and reduced to two cups; stir occasionally. When dough has risen, punch it down, knead it on a lightly floured surface, and shape into a smooth ball. Divide dough in half and roll out each half to about a 3/4-inch thickness. Gently pull each portion into a circle 12 to 14 inches long and 8 to 10 inches wide. Place each circle on a baking dish and brush with olive oil olive oil, pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes. . Spread half of the sauce on each circle to within 3/4 of an inch to the rim. Top each circle with half the pepper, olives, mushrooms, red onion, and cheese. Bake in a 500 [degrees] F oven for 12 to 15 minutes or until crust is browned. To serve, cut hot pizzas into wedges. Yield: 2 pizzas, 2 servings each. Calories per serving: 625; protein: 28 grams; carbohydrate: 81 grams; fat: 27 grams; cholesterol: 32 milligrams; vitamin A vitamin A also called retinol Fat-soluble alcohol, most abundant in fatty fish and especially in fish-liver oils. It is not found in plants, but many vegetables and fruits contain beta-carotene (see : 2,948 IU; vitamin C vitamin C or ascorbic acid Water-soluble organic compound important in animal metabolism. Most animals produce it in their bodies, but humans, other primates, and guinea pigs need it in the diet to prevent scurvy. : 100 milligrams; calcium: 542 milligrams; zinc: 3.5 milligrams. Deep-dish Vegetable Pizza Pizza dough 2 T. oil 1 small onion, finely chopped 1 small red bell pepper, seeded and cut into strips 1 clove garlic, minced or pressed 1 can (8 ounces) tomato sauce 1/2 t. dry basil 1/8 t. oregano leaves 1 T. grated Parmesan cheese 1/4 cup sliced ripe olives 1/2 cups shredded mozzarella cheese Prepare pizza dough. While it is rising, prepare sauce and toppings. Heat oil in medium-sized frying pan over medium heat. Add onion and red pepper red pepper: see pepper. ; cook until tender but not browned, stirring often. Add garlic, tomato sauce, basil, and oregano. Simmer until thick, stirring occasionally. Remove from heat; stir in Parmesan cheese a kind of cheese of a rich flavor, though from skimmed milk, made in Parma, Italy. See also: Parmesan . Punch dough down; knead briefly on floured board. Pat and stretch dough to cover bottom and about 1 1/2 inches up sides of a greased, heavy, 10-inch cast-iron frying pan or deep-dish pizza pan Pizza Pan is a chain of pizza shops located mostly in northeast Ohio. They are the self-proclaimed "original home of the free pizza," as customers who buy one pizza at regular price can get two more for free with pickup, or one more for free with delivery. . Bake in a 375 [degrees] F oven for 18 or 20 minutes or until lightly browned. Remove pan from oven and spread tomato sauce over crust. Sprinkle olives over sauce, followed by mozzarella moz·za·rel·la n. A mild white Italian cheese that has a rubbery texture and is often eaten melted, as on pizza. [Italian, diminutive of mozza, a cut, mozzarella, from mozzare, cheese. Bake for 20 to 25 minutes longer, or until crust is browned. Cut into wedges with serrated serrated /ser·rat·ed/ (ser´at-ed) having a sawlike edge. serrated (ser´āted), adj having a jagged or notched edge; saw-toothed. knife. Yield: 4 servings. Calories per serving: 505; protein: 20 grams; carbohydrate: 58 grams; fat: 23 grams; vitamin A: 992 IU; vitamin C: 34 milligrams; calcium: 361 milligrams; zinc: 2 milligrams. Focaccia 2 T. fast-acting yeast 2 cups lukewarm water 2 T. sugar 2 T. olive oil 1/3 cup vegetable oil 1 t. salt 5 1/2 cups all-purpose white flour 3 cloves garlic, crushed 2 T. olive oil for topping 1 T. whole rosemary 2 t. kosher salt for topping Dissolve the yeast in water. Add sugar, olive oil, vegetable oil, and salt. Mix in 3 cups of flour and whip until the dough begins to leave the sides of the mixing bowl. (A mixer with a dough hook works well.) Add remaining flour and knead until the dough is smooth. Allow to rise until double in bulk; punch down and allow to rise again. Oil two baking sheets, 13" x 18" each. Divide dough in half. Pat, stretch, and press dough to edges of each pan. Allow to rise for about 30 minutes and brush with the crushed garlic mixed with the oil for topping. Sprinkle the rosemary and kosher salt kosher salt n. A refined, coarse-grained salt with no additives. [From its use in making meat kosher by drawing out the blood.] on top. Bake at 375 [degrees] F for approximately 30 minutes. Serves: 20 with 2 slices of 3" x 3". Calories per serving: 185; protein: 3.6 grams; carbohydrate: 27 grams; fat: 6.5 grams; cholesterol: 0 milligrams; vitamin A: 0 IU; vitamin C:. 135 milligrams; calcium: 8 milligrams; zinc: .2 milligrams. For variety: Add any of the toppings listed for pizza toppings after brushing the dough with oil. Fruit Platter Pie 1 double-crust pie recipe, rolled, pricked, and baked on a pizza pan 2 cups ripe fresh fruit (choose three or four kinds from banana, strawberry, blueberry, raspberry, grape, peach, apricot, nectarine, plum, pear, orange, pineapple, kiwi) 1/4 cup sugar 2 T. cornstarch 2 cups fruit juice or fresh fruit processed in blender Prepare and bake piecrust according to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. recipe. Cool. Slice banana in 1/4-inch slices and arrange around the edge of the crust. Place a row of berries next to the bananas, then thickly sliced nectarines; fill center with another fruit. Use varieties in season. Combine sugar, cornstarch cornstarch, material made by pulverizing the ground, dried residue of corn grains after preparatory soaking and the removal of the embryo and the outer covering. It is used as laundry starch, in sizing paper, in making adhesives, and in cooking. , and fruit juice or processed fruit. Cook until thick and clear. (If a microwave oven is used, stir every minute until clear.) Pour over fruit. Chill at least 2 hours. Slice in wedges and serve with whipped cream. Serves: 8. Calories per serving: 277; protein: 3.3 grams; carbohydrate: 47 grams; fat: 9.2 grams; cholesterol: 0 milligrams; vitamin A: 457 IU; vitamin C: 31 milligrams; calcium: 17 milligrams; zinc: .3 milligrams. The following recipes are from More Choices by Cheryl D. Thomas Peters The name Thomas Peters could refer to:
di·e·ti·tian or di·e·ti·cian n. A person specializing in dietetics. , and James A. Peters, M.D., Dr.P.H. R.D., copyright [C] 1997 by the Review and Herald Review and Herald may refer to either of the following Seventh-day Adventist entities:
Pesto Pizza 1 cup mushrooms, sliced 1 large red onion, chopped 1 green bell pepper, chopped 1 large tomato, seeded and chopped 1 t. lemon juice 1 t. sugar or honey 1 12-inch pizza crust, purchased or prepared from Herbed Pizza Crust (see page 44), baked according to directions 2 t. olive oil 1/2 cup feta cheese, crumbled, or tofu cheese, grated (optional) Pesto Sauce 2 cups fresh basil leaves 4 peeled garlic cloves 1 T. olive oil 3 T. pine nuts 1/4 t. salt 1/4 t. McKay's Chicken-Style Seasoning Puree pu·rée or pu·ree tr.v. pu·réed or pu·reed, pu·rée·ing or pu·ree·ing, pu·rées or pu·rees To rub through a strainer or process (food) in a blender. n. all pesto sauce ingredients in food processor until smooth. Spray nonstick non·stick adj. Permitting easy removal of adherent food particles: a frying pan with a nonstick surface. nonstick Adjective cooking spray into nonstick skillet; heat skillet at medium-high temperature. Add mushrooms, onion, and pepper; saute sau·té tr.v. sau·téed, sau·té·ing, sau·tés To fry lightly in fat in a shallow open pan. n. A dish of food so prepared. until vegetables are tender. Add tomato, and cook until tomato is warmed. (For saucier
A Saucier [sosˈje] topping, cook tomato longer.) Add lemon juice and sugar or honey. Brush pizza crust with olive oil and pesto sauce. Arrange vegetables on top of pizza. Top with cheese. Place on baking sheet or pizza stone. Heat for 10 to 15 minutes, or until lightly browned. Cut into eight wedges; serve hot. Herbed herbed adj. Flavored with herbs: herbed vinaigrette. Pizza Crust 1 T. honey 1 package (1 1/3 tablespoons) active dry yeast 1 cup warm water (105 [degrees] F to 115 [degrees] F 2 1/2 cups all-purpose flour or whole-wheat flour 1/2 cup yellow cornmeal 1 T. fresh thyme, chopped 1 t. fresh rosemary, chopped 1/2 t. fresh oregano, chopped 1/4 t. salt 2 t. olive oil 2 T. cornmeal Dissolve honey and yeast in warm water in a small bowl; let stand 5 minutes. Place flour, 1/2 cup cornmeal corn·meal also corn meal n. Meal made from corn, used in a wide variety of foods. Also called Indian meal. Noun 1. , thyme, rosemary, oregano, and salt in a food processor; pulse two times or until blended. With processor on, slowly add yeast and water mixture and 2 teaspoons of oil through food chute. Process until dough leaves sides of bowl and forms a ball. Process 1 additional minute. Turn dough onto a lightly floured surface and knead for 2 minutes. Place dough in a large bowl coated with nonstick cooking spray, turning dough to coat. Cover dough and let rise in a warm place (85 [degrees] F), free from drafts, for 1 hour or until doubled in bulk. (For small amounts of dough, use the microwave with the door closed.) Punch down risen dough and divide in half. Roll each half of dough into a 12-inch circle on a lightly floured surface. Place divided dough on two 12-inch pizza pans, baking sheets, or baking stones that are coated with nonstick cooking spray and sprinkled with 1 tablespoon cornmeal. Crimp edges of dough with fingers to form a rim around the edge. Bake in preheated oven at 425 [degrees] F for 10 to 12 minutes if recipe calls for a precooked pre·cook tr.v. pre·cooked, pre·cook·ing, pre·cooks To cook in advance or partially. Adj. 1. precooked - cooked partially or completely beforehand; "frozen precooked meals from the supermarket" crust. In some pizza recipes the toppings are added directly to the unbaked un·baked adj. Not having been baked or cooked, especially in an oven: unbaked bricks; an unbaked pie crust. pizza dough and both are baked together. Consult recipes before baking the plain crust. French Bread Pizza With Beans and Chunky Vegetables Crust: 4 5-inch-long pieces of French or Italian bread Topping: 2 cups chunky vegetable tomato sauce 1 15 1/2-ounce can pinto or cannellini (white kidney) beans, drained and rinsed 1/2 small red onion, halved and thinly sliced 2-4 T. fresh basil, chopped, or 1/2 t. dried basil 1/8 t. garlic powder 2 cups Cheeseless "Cheese" Sauce (see following recipe) or grated, reduced-fat, part-skim mozzarella cheese fresh chopped basil for garnish Preheat oven to 425 [degrees] F. Line a large cookie sheet with foil; spray with nonstick cooking spray. Cut each piece of bread in half horizontally. Hollow out center of each to form a 3/4-inch-thick shell. Save bread crumbs for another use. If necessary, cut thin slice off rounded bottom rounded bottom See saucer. of each piece so it will sit firmly while baking. Place on cookie sheet, hollowed side up. Set aside. In a large bowl, combine chunky vegetable sauce, beans, onion, basil, and garlic powder; mix well. Divide mixture evenly among shells, spreading almost to edges. Spoon cheese sauce over tomato layer, or sprinkle with grated cheese. Top cheese layer with additional chopped fresh basil, if desired. Bake at 425 [degrees] F for 15 minutes, until cheese sauce is bubbly or the sprinkled cheese is melted and lightly browned, and the filling is hot. Cheeseless "Cheese" Sauce 1 cup roasted cashews 1 cup water 1/2 cup pimientos and/or roasted red peppers 1/4 cup yeast flakes 1/4 cup sesame seeds 1/4 cup lemon juice 1/2-1 t. salt 1 t. onion powder 1/2 t. garlic powder Blend all the above ingredients until smooth. Georgia E. Hodgkin, Ed.D. R.D. F.A.D.A., is an associate professor in the Department of Nutrition and Dietetics dietetics /di·e·tet·ics/ (-iks) the science of diet and nutrition. di·e·tet·ics n. The branch of therapeutics concerned with the practical application of diet in relation to health and disease. in the School of Allied Health Professions at Loma Linda University Founded in 1905, Loma Linda University (LLU) is a private, Christian, coeducational, health sciences university located in Southern California 60 miles east of Los Angeles close to San Bernardino and near beaches, mountains, and the desert. , Loma Linda, California Loma Linda is a city in San Bernardino County, California, United States. The population was 18,681 at the 2000 census. Geography Loma Linda is located at (34.048364, -117.250648)GR1. . RELATED ARTICLE: Pizza dough In a large bowl, combine 1 package active dry yeast and 1 cup warm water. Let sit for 5 minutes. Add 1/2 teaspoon salt, 2 teaspoons sugar, and 2 teaspoons oil Add 1 1/2 cups all-purpose flour and 1/2 cup whole-wheat flour. Mix to blend in mixer with dough hook or regular beater beat·er n. 1. One that beats, especially a device for beating: a carpet beater. 2. A person who drives wild game from under cover for a hunter. . Stir in up to 3/4 cup more flour to form a soft dough. Knead 10 minutes with dough hook. Or turn out onto floured board and knead 5 to 10 minutes. Place in oiled bowl; turn dough to oil top. Cover and let rise in a warm place until doubled (about 1 hour). Roll each half of dough into a 12-inch circle on a lightly-floured surface. |
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