Category Archives: Pizza

The food item you need to have in your kitchen, always

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Yes, you. You need this. Go buy it. Now.

It’s FlatOut bread–specifically the Pinwheel party-sized variety.

It’s big–like, the size of a full cookie sheet–and it has just 5 PointsPlus. That means you can do just about anything with it.

  • Do what its name implies and cover it with sandwich fixin’s, roll it up, and cut it into pinwheel finger sandwiches.
  • Cut it in half (only 2 P+) and use as a bread or wrap for hot dogs, hamburgers, sandwiches, spreads, or gyros.
  • Cut in halves or thirds and use in place of higher-Point tortillas for burritos.
  • Brush with olive oil, sprinkle with herbs and seasonings, and bake at 350 for five minutes for awesome pita chips. Dip in hummus, guacamole, salsa, or PB2.
  • Brush with olive oil, add garlic seasoning and Parmesan, and bake for a delicious (much healthier) alternative to garlic bread.
  • Top with fat-free ricotta cheese, sliced Roma tomatoes, fresh spinach, artichoke hearts, garlic, and reduced-fat mozzarella cheese for a ginormous and super-satisfying personal pizza. If you stick to 1/4-cup serving sizes for both cheeses, you’re looking at just 9 PointsPlus for the ENTIRE thing. That’s not to say you can’t share… but you can also say, “back off, bitches” and eat the whole damn thing. That was my strategy.
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Kitchen must-keep: pizza crust

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People often tell me they don’t have time to cook. I hear that; I work 50-hour weeks and often arrive home starved and cranky. The secret is prep.

Not every meal needs to be a production. Just say no to your next takeout fat bomb or mac ‘n cheese binge by stocking your freezer with Golden Home Ultra Crispy & Thin Pizza Crusts. Each serving (a third of a crust) is just 130 calories, 1.5 g fat, 26 carbs, and 3 WW Points+. That means if you top wisely, you can eat the whole thing. Cue singing angels and hallelujah chorus.

The possibilities are literally endless:

Rub with olive oil and garlic and top with reduced-fat mozzarella for a crispy take on garlic bread.

Top with sliced Roma tomatoes, garlic, spinach leaves, basil, and fresh mozzarella for a healthy margherita pizza.

Pile high with seasoned taco meat (use veggie crumbles for cruelty-free and low-fat yum!), Rotel canned tomatoes/chilies, avocado slices, black olives, green onions, shredded lettuce, and Greek yogurt for a feast of a Mexican pizza.

Cover with homemade sauce of puréed fat-free ricotta, garlic, and fresh spinach and basil, then add mozzarella and bake for a bright, flavorful “green goddess” pizza.

Add scrambled egg whites, peppers, onions, fresh snipped chives, and smoked salmon or sausage crumbles for a breakfast omelet’za.

No matter which option you go for, it’ll take you from freezer to dinner in like ten minutes or less. It’s a huge leap up from greasy drive-through, but (shhh!) you don’t actually have to cook.

Indian paneer pizza

From the picture it may look like just any old pie, but holy sweet jeebus—this is IN-sane.

I was intrigued when I saw the recipe, but not overtly so. The ingredients seemed haphazard and almost accidental in their grouping. (Green peppers, paneer, cayenne, tomato sauce, and lemon juice?!) I tried it more out of curiosity than actual desire to sample the finished product.

But this, my friends, is the single greatest bite I’ve put into my mouth in years. Every minute these ingredients spend sitting on grocery shelves and in people’s refrigerators NOT getting made into this pizza is a minute wasted. The flavor is riDICulous.

Here’s the recipe: http://tryindianrecipes.blogspot.in/2013/05/homemade-onion-capsicum-pizza-all-time.html. I followed it pretty much to the letter. I used a Mama Mary’s Thin & Crispy pizza crust. And FYI: capsicum is a British term for green pepper. I learned something new today. (Thanks, Danny!)

I had only one issue: finding the Indian cheese, paneer, in my two-bit town. I Googled it and learned that it’s actually quite easy to make. So I did. Yes, three years ago I couldn’t work a stove—now I’m literally creating my own goddamn DAIRY. (You can too, it’s legitimately one of the easiest things I’ve ever made. Check it out.)

Using a thin crust, reduced-fat mozz, and a hella big heap of paneer, it’s 6 PointsPlus per slice. I ate three. I could have eaten twelve. Not because I was still hungry, but because it’s that good.

(I did lick the foil. No judgement.)