SparkPeople Cookbook SNEAK PEEK Megherita Pizza - 28g Carbs, 2.7g Fiber, 2.4g Sugar
From: www.sparkpeople.com
From: The SparkPeople Cookbook: Love Your Food, Lose The Weight by Chef Meg Galvin with Stepfanie Romine
We've bumped up the nutrition--and kept all the flavor--of Pizza Margherita, the traditional Italian pizza with tomato, sliced mozzarella, basil, and olive oil. Instead of white-flour dough, we're using our dough made partly with quinoa and flaxseeds; tangy, creamy goat cheese instead of mozzarella; grape tomatoes; and a puree of basil and spinach instead of plain basil. The result is a pizza that's light enough to fit into a well-balanced meal and tasty enough to fulfill the craving for a really great pie.
Prep: 5 min
Cook: 20 min
Servings: 8
1 recipe Quinoa-Flaxseed Pizza Dough
1 recipe Better-than-Pesto Puree
1 cup grape tomatoes, halved lengthwise
4 oz soft goat cheese, crumbled
1. Raise the oven rack to the highest level, then preheat oven to 400° F. If using a pizza stone, place it in the oven to preheat.
2. Place the dough on a pizza screen or preheated stone, spread with the pesto, then scatter the tomatoes and cheese across the top.
3. Bake until the dough is nicely browned and crispy, 18 to 20 minutes.
Note: Pizza pans vary in size. We base our recipes on a 16-inch pan with eight slices per pie.
Servings: 8
Nutrition per Serving: 219.9 Calories, 9.7g Total Fat, 2g Saturated Fat, 1.2g Polyunsaturated Fat, 1g Monounsaturated Fat, 3.3mg Cholesterol, 181.6mg Sodium, 161.6mg Potassium, 28g Total Carbs, 2.7g Dietary Fiber, 2.4g Sugars, 5.7g Protein
--> Quinoa Flax Seed Pizza Dough - 25.8g Carbs, 2.1g Fiber, 2.2g Sugar
Submitted by: SPCOOKBOOK
When choosing a pizza dough, it's often a battle of nutrition versus taste. White-flour varieties lack fiber, but whole-wheat versions lack texture. The solution is a hybrid dough. In this recipe, I experimented with quinoa, a seed that's eaten like a grain. High in fiber and full of protein, I wanted to see whether it could be ground up and used to boost the nutrition of our pizza dough. Combined with some ground flaxseeds, this dough is tasty and more nutritious than a standard pizza dough. Use all quinoa flour and you'll have a gluten-free dough. { If you can't find quinoa flour, make your own by grinding whole quinoa in a clean coffee grinder. One-third cup whole quinoa yields 1/2 cup quinoa flour.}
Prep: 60 min
Servings: 8
1 1/2 cups all-purpose flour
1/2 cup quinoa flour
2 Tbsp ground flaxseeds
1/2 tsp salt
1 package instant dry yeast (2 1/4 tsp)
1 tsp honey
2/3 cup water (heated to 100 to 110° F)
1 to 2 Tbsp all-purpose flour, for dusting
1. Place the flours, flaxseeds, salt, and yeast in a food processor and pulse to combine.
2. Combine honey and water, then pour into the feed tube of the food processor. Process until the dough forms a ball.
3. Turn the dough out onto a counter and use the heel of your hands to knead until it is smooth, about 5 minutes. If the dough sticks to your hands, add a little more flour.
4. Prepare a bowl with nonstick cooking spray. Add the dough and turn it to coat on all sides. Cover with plastic wrap and place in a warm, draft-free area until the dough doubles in size, about 1 hour. If you are freezing the dough, wrap the ball tightly in plastic wrap at this point and place in the freezer. It will keep for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator and proceed to the next step.
5. Remove the dough to a floured surface, then roll into a 16-inch circle with a rolling pin and top as desired.
Servings: 8
Nutrition per Serving: 130.8 Calories, 1.3g Total Fat, 0.1g Saturated Fat, 0.5g Polyunsaturated Fat, 0.1g Monounsaturated Fat, 0mg Cholesterol, 147.9mg Sodium, 33.6mg Potassium, 25.8g Total Carbs, 2.1g Dietary Fiber, 2.2g Sugars, 3.8g Protein
--> Better than Pesto Puree - 1.1g Carbs, 0.4 g Fiber, 0.1g Sugar
Submitted by: SPCOOKBOOK
This is a great way to work more vegetables into your meals. This puree of basil, spinach, and parsley is reminiscent of pesto, with much less oil and no cheese. The fresh flavor of the herbs and spinach really shine through. By blanching and shocking the leaves, they will keep their bright green color after being pureed. Skip this step and you'll end up with a black puree. Likewise, removing the stems from spinach and parsley is a chore, but I truly believe you end up with a smoother, tastier product in the end. I like to use it instead of tomato sauce on pizza, but you can also add color, flavor, and almost a full serving of vegetables to any pizza, pasta, or seafood dish. For a variation, you could add a 1/4 cup of toasted, cooled, and chopped walnuts.
Prepare: 5 min
Cook: 1 min
Servings: 8
1 cup fresh basil leaves
1 cup spinach, washed and stems removed
1/2 cup flat-leaf parsley, washed and stems removed
2 Tbsp minced shallots
1/4 cup olive oil
1/2 tsp black pepper
1. Fill a medium bowl with ice water and set aside.
2. Fill a medium saucepan with water and bring to a boil over high heat. Add the basil, spinach, and parsley and cook for no more than 60 seconds. Drain and immediately transfer the leaves in the ice water to shock them; let them sit in the water for 1 minute, then drain. Wring in a clean kitchen towel to remove excess moisture.
3. Place the cooked leaves and the shallots in a food processor or blender. Puree, adding the oil in a steady stream while the blender is running. Season with pepper. This will keep in the refrigerator for 1 week or in the freezer for 6 months.
Servings: 8
Nutrition per Serving: 65.4 Calories, 6.8g Total Fat, 0.9g Saturated Fat, 0.6 g Polyunsaturated Fat, 5g Monounsaturated Fat, 0mg Cholesterol, 5.6mg Sodium, 76.2mg Potassium, 1.1g Total Carbs, 0.4 g Dietary Fiber, 0.1g Sugars, 0.4g Protein
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