Low Cal Pizza
- Number of Servings: 8
Ingredients
Crust::.5 tsp instant yeast1 c All-purpose flower1c Wheat flour.5 tsp kosher salt.15 c Extra Virgin Olive OilFor Pizza:EggplantKosher Salt for sprinkling1 pint grape tomatoes2 tsp chopped garlic, olive oil mixture.5 c grated skim mozzarela cheeseOlive oil Non Stick Cooking Spraycanned mushroomscanned artichoke heartsFosterms Farms SW Chicken Breast
Crust: Sprinkle yeast over 3/4 cups warm water
In a mixer, combine flour and salt. Drizzle in olive oil until combined with flour. Pour yeast/water mixture and mix until combined.
Coat a seperate mixing bowl with a light drizzle of olive oil, and form the dough into ball.Toss to coat dough in Olive oil, then cover bowl tightly with plastic wrap, store in refrig. until needed. Atleast 24 hrs.
Pizza:
Preheat oven broiler. Slice neggplant thinly. Sprinkle both sides with kosher salt and place into strainer in sink. Allow to set for 20-30 mins. Rinse eggplant lightly in cold water, then pat the slices dry between layers of paper towels.
Slice grape tomatoes 1/2 lengthwise and toss into bowl with minced garlic, canned mushrooms(drained), canned artichokes(drained).
Grate Mozzarela cheese
Spray pan with Olive Oil Non stick spray. Cut eggplant slices into fourths, put on pan,spray with olive oil non stick spray. Place baking sheet 8 inches under the broiler. Broil for 3 mins, then toss and broil for another 3 mins. Remove pan from oven and add tomato/garlic, artichoke hearts, mushrooms. Broil for 3 mins.
Preheat Oven to 500
Spray Olive Oil Non Stick Cooking Spray on large baking sheet(prefer stones). Remove pizza dough from the bowl. Stretch pizza dough into large rectangle, pressing with fingers to finish forming. Spread mozzarela cheese over the surface. Spread vegetables all over the survave of the cheese. SWpread chicken. Top with Parmesean Cheese.
Bake 10-12 mins., or until golden brown. Remove, slice and serve Immediately!
Number of Servings: 8
Recipe submitted by SparkPeople user SCRAIN27.
In a mixer, combine flour and salt. Drizzle in olive oil until combined with flour. Pour yeast/water mixture and mix until combined.
Coat a seperate mixing bowl with a light drizzle of olive oil, and form the dough into ball.Toss to coat dough in Olive oil, then cover bowl tightly with plastic wrap, store in refrig. until needed. Atleast 24 hrs.
Pizza:
Preheat oven broiler. Slice neggplant thinly. Sprinkle both sides with kosher salt and place into strainer in sink. Allow to set for 20-30 mins. Rinse eggplant lightly in cold water, then pat the slices dry between layers of paper towels.
Slice grape tomatoes 1/2 lengthwise and toss into bowl with minced garlic, canned mushrooms(drained), canned artichokes(drained).
Grate Mozzarela cheese
Spray pan with Olive Oil Non stick spray. Cut eggplant slices into fourths, put on pan,spray with olive oil non stick spray. Place baking sheet 8 inches under the broiler. Broil for 3 mins, then toss and broil for another 3 mins. Remove pan from oven and add tomato/garlic, artichoke hearts, mushrooms. Broil for 3 mins.
Preheat Oven to 500
Spray Olive Oil Non Stick Cooking Spray on large baking sheet(prefer stones). Remove pizza dough from the bowl. Stretch pizza dough into large rectangle, pressing with fingers to finish forming. Spread mozzarela cheese over the surface. Spread vegetables all over the survave of the cheese. SWpread chicken. Top with Parmesean Cheese.
Bake 10-12 mins., or until golden brown. Remove, slice and serve Immediately!
Number of Servings: 8
Recipe submitted by SparkPeople user SCRAIN27.
Nutritional Info Amount Per Serving
- Calories: 259.2
- Total Fat: 9.3 g
- Cholesterol: 10.0 mg
- Sodium: 296.1 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 4.3 g
- Protein: 11.8 g
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