Every single time I do calzone, I am never satisfied with the crust. Even though the Pillsbury dough in a can is fine when used with regular pizzas. That is, until I discovered the thin crust version. Ahhh, yes!!! Now, it’s nice and crisp. I realized that the regular dough was just a little too thick and it was making the calzone sorta bready.
But, not anymore!
Oh, I don’t have anything against making dough from scratch, mind you. I think, it’s all fine and dandy. It’s just that I don’t see a big enough difference to warrant going through the hassle. Maybe my palate just isn’t that sophisticated. I don’t know. Plus, the Pillsbury dough is such a mighty time saver. Not to mention mighty tasty, too!
So, how’s this for your next dinner?
Ingredients (4 servings):
1 Pillsbury Thin Crust Pizza Dough
1 cup Thinly-Sliced Mushrooms
2 Roma Tomatoes, sliced
1 21g pkg. Fresh Basil
1.5 cups Low-Fat Shredded Mozzarella
1 cup Low-Fat Ricotta
1/2 cup Parmesan
12-15 pcs. Low-Fat Salame
1 cup Marinara Sauce (or Pesto)
1/4 cup EVOO
Preheat oven to 500F. (Yes, I know the label says 400F. Trust me, you need it this high if you want your crust crispy.)
Lay pizza dough on a large non-stick baking sheet and brush evenly with EVOO. In the center of the dough, top with tomatoes, mushrooms, basil, salame and the cheeses. Fold the dough over to cover the fillings, securing the edges by crimping.
Pop in the oven for about 10 minutes or until dough is golden brown.
Slice into serving pieces and serve each on a platter smothered with marinara sauce. Garnish with basil leaves.
It’s pizza time again, in my house. Yes kids, the smaller they are, the more fun. That’s right!
Here’s a frozen can of full-size pizza dough that I diveded into 4 equal parts. I topped it with leftover sautéed veggies and Italian sausage slices from last weekend. Easy and oh so yummy!
1 can Frozen Pizza Dough
1 Raw Italian Sausage Link, sliced
1/2 Onions, sliced
1/2 Green Bell Pepper
Few pieces of Mushrooms, sliced
2-3 Garlic Cloves
1 cup shredded low-fat Mozzarella
8-10 tbs. Pizza Sauce (or Marinara)
Preheat oven to 450F. In a medium-heated pan, fry sausage slices in a little EVOO. Set aside. In the same pan, saute the garlic, onions, bell pepper and mushrooms altogether for a few minutes or until onions are translucent. Set aside. Divide pizza dough into 4 or 5 equal parts and roll each into a round pizza crust. Brush each top with olive oil and 2 tbs. pizza sauce. Top each with the veggies, sausage slices and mozzarella. Drizzle with EVOO and pop in the oven for 12-15 minutes. Serve with hot sauce, if you like.
Sometimes, the kid in me comes out and likes to play in the kitchen. So, what’s a kid to make for dinner? Hmmm… well, what could be more fun to eat than pizza? Little pizza, that’s what! Simple and oh-so-good!!! That’s right! Nom nom nom…
Oh, before I forget, the truth is… I really am a grown up and so, healthy ingredients will always sneak in there somewhere… yes, even on my happy meals.
Ingredients (1 Serving):
1 Whole Wheat English Muffin, sliced in half
4 tbs. Marinara Sauce (low cal, low sodium)
2 Cremini Mushrooms, thinly sliced
10 pcs. Turkey Pepperoni
2 Tbs. Shredded Mozzarella (2% fat, part skim)
2 tbs. Olive Oil (the good kind)
2 tbs. chopped Fresh Basil
Preheat oven to 400F. Arrange muffin slices on a non-stick baking sheet. Top with sauce, pepperoni, mushrooms and mozzarella… in that order, I guess. Then, drizzle with good olive oil (to keep the cheese moist). Pop in the oven for about 12 minutes or until cheese has completely melted and started to brown a little. Garnish with chopped basil… and grab some napkins!