People who make their own pizza dough really impress me, especially if it’s whole wheat. I really don’t have the motivation to do that sort of thing, despite my general outlook on food. So, when it came time to make my own pizza, I needed a bit of a lazy girl’s solution to the whole crust issue: A pre-made wheat crust. Yes, Virginia, they do exist.
You may remember a second hungry lady that I mentioned in my original entry; that would be my buddy Caitlin. She joined me for an evening of pizza-making last week that went so well, we had to share it with the world.
Ingredients:
1 whole wheat pizza crust (We used 365 Everyday Value Organic Whole Wheat)
I cup part-skim mozzarella cheese
1 chicken sausage link (We used Brat Hans Apple Organic Chicken)
2 tsp extra virgin olive oil (EVOO, for short)
½ small onion
½ small green bell pepper
¼ cup chopped basil
1/3 cup canned diced tomatoes
Preheat the oven to 400 degrees Fahrenheit. Heat 1 teaspoon of EVOO in a skillet over medium heat. Meanwhile, cut the peppers, onions and sausage into thin slices.
Sautee the sausage in the olive oil until it begins to slightly brown, like so:
Add the peppers and onions until the onions are translucent. If you need to (and I did), sauté them for a minute, then lower the heat to the minimum and cover the skillet while you move onto the next step.
Brush the entire crust, edges included, with 1 teaspoon of EVOO. I love how the way the crust looks with oil:
Cut ¼ cup of basil leaves into what I like to call “ribbons.” Thank you, Caitlin, for teaching me how to do it. Start by piling the leaves.
Roll them into a cylinder, then slice.
Spread the diced tomatoes and basil over the crust. Make sure the tomatoes have been drained of any liquid from the can to prevent the crust from becoming soggy.
Sprinkle ½ cup of the mozzarella over the basil and tomatoes. Then, check on how your friends in the skillet are doing.
Hello, again. You’re about to become pizza.
Evenly distribute the sausage, peppers and onions around the crust. Again, to prevent crust sogginess, try not to concentrate too many toppings in the middle. Sprinkle the remaining 1/2 cup of mozzarella over the toppings.
Ta da!
Place the pizza in the oven and bake for 10-13 minutes. Remove and allow the pizza to cool – just a bit – for about 1 minute before dividing into 8 slices.
See? Pizza doesn’t have to be especially cheesy or greasy to look and taste delicious!
This pizza was loosely based on this original recipe .
If you want something healthy and delicious to accompany your pizza, try this creative spin on salad that Caitlin thought of: Greens + Artichoke Hearts + Sweet Corn Salad = Amazing and no excessive dressing.
Love your nail polish, C-Dog.
** Nutrition Information **
Nutrition label courtesy of livestrong.com recipe builder
Weight Watchers POINTS® Value: 3 per slice
Bake ,
Friends 
People who make their own pizza dough really impress me, especially if it’s whole wheat. I really don’t have the motivation to do that sort of thing, despite my general outlook on food. So, when it came time to make my own pizza, I needed a bit of a lazy girl’s solution to the whole crust issue: A pre-made wheat crust. Yes, Virginia, they do exist.
You may remember a second hungry lady that I mentioned in my original entry; that would be my buddy Caitlin. She joined me for an evening of pizza-making last week that went so well, we had to share it with the world.
Ingredients:
1 whole wheat pizza crust (We used 365 Everyday Value Organic Whole Wheat)
I cup part-skim mozzarella cheese
1 chicken sausage link (We used Brat Hans Apple Organic Chicken)
2 tsp extra virgin olive oil (EVOO, for short)
½ small onion
½ small green bell pepper
¼ cup chopped basil
1/3 cup canned diced tomatoes
Preheat the oven to 400 degrees Fahrenheit. Heat 1 teaspoon of EVOO in a skillet over medium heat. Meanwhile, cut the peppers, onions and sausage into thin slices.
Sautee the sausage in the olive oil until it begins to slightly brown, like so:
Add the peppers and onions until the onions are translucent. If you need to (and I did), sauté them for a minute, then lower the heat to the minimum and cover the skillet while you move onto the next step.
Brush the entire crust, edges included, with 1 teaspoon of EVOO. I love how the way the crust looks with oil:
Cut ¼ cup of basil leaves into what I like to call “ribbons.” Thank you, Caitlin, for teaching me how to do it. Start by piling the leaves.
Roll them into a cylinder, then slice.
Spread the diced tomatoes and basil over the crust. Make sure the tomatoes have been drained of any liquid from the can to prevent the crust from becoming soggy.
Sprinkle ½ cup of the mozzarella over the basil and tomatoes. Then, check on how your friends in the skillet are doing.
Hello, again. You’re about to become pizza.
Evenly distribute the sausage, peppers and onions around the crust. Again, to prevent crust sogginess, try not to concentrate too many toppings in the middle. Sprinkle the remaining 1/2 cup of mozzarella over the toppings.
Ta da!
Place the pizza in the oven and bake for 10-13 minutes. Remove and allow the pizza to cool – just a bit – for about 1 minute before dividing into 8 slices.
See? Pizza doesn’t have to be especially cheesy or greasy to look and taste delicious!
This pizza was loosely based on this original recipe .
If you want something healthy and delicious to accompany your pizza, try this creative spin on salad that Caitlin thought of: Greens + Artichoke Hearts + Sweet Corn Salad = Amazing and no excessive dressing.
Love your nail polish, C-Dog.
** Nutrition Information **
Nutrition label courtesy of livestrong.com recipe builder
Weight Watchers POINTS® Value: 3 per slice
Bake , Friends