Pizza, yes, you get to eat the whole thing! (1 serving)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 459.3
- Total Fat: 11.7 g
- Cholesterol: 31.4 mg
- Sodium: 1,318.9 mg
- Total Carbs: 68.7 g
- Dietary Fiber: 3.6 g
- Protein: 21.4 g
View full nutritional breakdown of Pizza, yes, you get to eat the whole thing! (1 serving) calories by ingredient
Introduction
Here's a fun homemade individual artisan pizza that quick to make and easy on the waist! We love making them and they will make you feel (almost) like you never need to go out! (Especially because you know exactly how many calories you are eating)Use Publix pizza dough, found in the bakery section. Here's a fun homemade individual artisan pizza that quick to make and easy on the waist! We love making them and they will make you feel (almost) like you never need to go out! (Especially because you know exactly how many calories you are eating)
Use Publix pizza dough, found in the bakery section.
Number of Servings: 1
Ingredients
-
Olive Oil, 1 1tsp
Parmesan Cheese, grated, 2 tbsp
Pizza Dough - Publix - 8 servings, 2 serving
Pepperoni - Hormel Turkey Pepperoni (17 slices/serving), .5 serving
Onions, raw, 1 slice, thin
Green Peppers (bell peppers), 0.5 cup, strips
*Classico Spicy Tomato & Basil Pasta Sauce, 0.3 cup
Sargento Mozzarella Part Skim, .5 serving ,1/2 oz. about 2 tablespoons
fresh basil leaves
sprinkle of corn meal for the pizza stone (optional but helpful)
*Optional extra cheese: 4 Cheese Mexican - Sargento reduced fat - 1/4c serving, but you must count those calories separately
Stuff to add for zest and flavor:
italian seasoning, garlic powder, montreal steak seasoning, pepper, chili flakes
Directions
Preheat oven to 450 degrees with your pizza stone in it.
Cut dough ball into 4 equal pieces, 4 oz each. Use one 4 oz piece of dough for one serving. Let dough rest 30 minutes at room temp. before handling. shape into a flat circle and roll out on floured surface until about 10". It will be very thin.
Remove pizza stone from oven. Sprinkle a little corn meal on the stone and place the rolled out dough.
*Important: you must create your pizza on the stone or a pan if you don't have a stone, because it will be impossible to transfer once you have added the ingredients!
Spray around the edge with olive oil. Spread sauce on the dough, coming about 1/2" from the edges. Sprinkle pepper, italian seasoning and pepper flakes if desired.
Add buffalo mozarella in little bits spread evenly. layer with ingredients. Lay out ingredients as desired. Spread parmesan and optional shredded cheese on top.
Sprinkle with parmesan, pepper, italian seasoning and pepper flakes if desired at any point in the process.
Bake on a stone or pan at 450 F for about 7-9 min.
Serving Size: Makes 1 individual thin crust pizzas
Cut dough ball into 4 equal pieces, 4 oz each. Use one 4 oz piece of dough for one serving. Let dough rest 30 minutes at room temp. before handling. shape into a flat circle and roll out on floured surface until about 10". It will be very thin.
Remove pizza stone from oven. Sprinkle a little corn meal on the stone and place the rolled out dough.
*Important: you must create your pizza on the stone or a pan if you don't have a stone, because it will be impossible to transfer once you have added the ingredients!
Spray around the edge with olive oil. Spread sauce on the dough, coming about 1/2" from the edges. Sprinkle pepper, italian seasoning and pepper flakes if desired.
Add buffalo mozarella in little bits spread evenly. layer with ingredients. Lay out ingredients as desired. Spread parmesan and optional shredded cheese on top.
Sprinkle with parmesan, pepper, italian seasoning and pepper flakes if desired at any point in the process.
Bake on a stone or pan at 450 F for about 7-9 min.
Serving Size: Makes 1 individual thin crust pizzas