VIETNAMESE PIZZAS
VIETNAMESE PIZZAS
Calories: 181kcal
Fat: 5.6g (4.8g S.Fat)
Carbs: 30.9g
Protein: 2.7g
Sugar: 1g
Sodium: 56mg
Combine the onions, carrots, and herbs with the coconut milk, rice flour, turmeric, and nutritional yeast.
Brush the rice paper sheets with oil on both sides and top with the topping.
Grill the pizzas for 3 to 4 minutes on direct heat until crispy, turning them around (not over!) frequently to prevent the rice paper from burning.
DEEP-DISH PIZZAS
DEEP-DISH PIZZAS
Calories: 489kcal
Fat: 27.1g (6.5g S.Fat)
Carbs: 48.7g
Protein: 15.4g
Sugar: 2.7g
Sodium: 627mg
Roll out the dough into four uniform pieces on a well- floured work surface.
To make the filling, combine the passata and tomato paste. Mince the garlic and combine it with the oregano, sugar, salt, and pepper in the tomato mixture.
Remove the stems from the cavolo nero and thinly slice the leaves. Combine them with the sauce.
With the barbecue lid closed, heat four 6- or 7-inch (16 to 18-cm) cast-iron frying pans over indirect heat.
Pour 1 1/2 teaspoons of oil into each pan. Line the pans with the dough, then top with the filling and mozzarella. Drizzle the remaining 1 tablespoon oil over the pies and bake for 15 minutes over indirect heat with the lid closed.
MELANZANA PIZZA BITES
MELANZANA PIZZA BITES
Calories: 128kcal
Fat: 10.3g (2.8g S.Fat)
Carbs: 6.8g
Protein: 4.7g
Sugar: 3g
Sodium: 1035mg
Slice the tomatoes into 1 cm thick slices, mince the garlic, slice the mozzarella, and remove the basil leaves from the stems.
Brush 2 tablespoons olive oil on both sides of the eggplant slices and season with the remaining 2 teaspoons salt, red pepper flakes, and thyme. Cover the slices with 2 or 3 basil leaves and garlic, followed by a tomato slice and mozzarella.
Season with black pepper and drizzle with the remaining 2 tablespoons olive oil over the pizza bites.
Cook the pizza bites for 20 minutes over indirect heat with the lid closed.
Serve with additional basil leaves on top.
PIZZA ARRABBIATA
PIZZA ARRABBIATA
Calories: 1124kcal
Fat: 33.2g (3.6g S.Fat)
Carbs: 190.5g
Protein: 20g
Sugar: 35g
Sodium: 3221mg
Stir the yeast into 1 2/3 cups (320 mL) warm water and set aside until the yeast has dissolved. Combine the flour, salt, and liquid in a mixing bowl. To make a smooth batter, stir with a wooden spoon.
Knead the dough for 10 minutes by hand on a floured work surface. Place the dough in a bowl, cover, and set aside for 1 hour, or until it has doubled in size.
Mince the garlic and finely dice the Chile for the marinara sauce, then combine with the remaining ingredients until smooth.
Thinly slice the fennel bulb, combine with the lemon juice, and salt, and rub the slices together with your hands.
Divide the dough into four equal pieces and roll each one out to make a pizza crust. Cover the crusts with the sauce and top with the fennel, olives, and basil leaves. 1 tablespoon cornmeal on the pizza stone, then place a pizza on it. Close the lid and bake on the grill over high heat. The pizza should take 4 to 5 minutes to cook at a temperature of about 300°C/575°F; if the temperature is lower, adjust the cooking time accordingly.
PIZZA BURGERS WITH AVOCADO PESTO
PIZZA BURGERS WITH AVOCADO PESTO
Calories: 508kcal
Fat: 14.1g (2.8g S.Fat)
Carbs: 75.6g
Protein: 22.8g
Sugar: 5.3g
Sodium: 411mg
In a medium mixing bowl, combine the flour, baking powder, sugar, and salt. Mix in the shortening with your hands until the mixture is crumbly. In the center of the mixture, make a well. To the well, add the soy milk, vinegar, oil, vanilla, peanut butter, and jam, and gradually mix the liquids into the dry ingredients.
Fill a small (1/2-ounce) ice cream scoop halfway with the batter (or fill a 14-ounce measuring cup about three-quarters full), then top with 1 teaspoon of the raspberry jam. Fill the scoop with more batter, then swirl the jam with the tip of a knife through the batter in the scoop. Place the batter scoop onto the prepared pan. Repeat with the remainder of the batter, spacing the scones 3 inches apart.
Sprinkle turbinado sugar over each scone and bake for 12 to 15 minutes, or until the scones are golden and the centres are firm. Warm scones should be served with a dollop of extra raspberry jam on top.
Store the scones at room temperature for up to 3 days or in the refrigerator for up to a week in an airtight container.
WHITE WILD MUSHROOM PIZZA
WHITE WILD MUSHROOM PIZZA
Calories: 696kcal
Fat: 48.5g (10.7g S.Fat)
Carbs: 55.1g
Protein: 10.4g
Sugar: 1.3g
Sodium: 982mg
Reserve the skillet and transfer the mushroom mixture to a food processor. Pulse a few times until the mushrooms are finely chopped and have the consistency of a spread.
Heat the remaining tablespoon oil in the reserved skillet over medium-high heat and sauté the wild mushrooms until very soft. Set aside and season with salt and pepper.
Preheat the oven to 230°C/450°F. Lightly brush a large baking sheet (approximately 9 x 13 inches) with oil.
Cornmeal should be sprinkled on the baking sheet. Roll or stretch the dough into a large rectangle on a lightly floured surface. Brush it with oil and place it on the baking sheet.
Sprinkle with garlic, leaving a 3/4-inch border around the dish. Arrange the sautéed wild mushrooms on top of the pulsed mushroom mixture. Sprinkle with salt and pepper and bake for 15 to 20 minutes, or until the edges are golden.
Remove from the oven, drizzle with mozzarella sauce, and return to the oven for 1 minute. Remove from the oven and set aside to cool slightly before slicing. Garnish with thyme and drizzle with chili oil.
CRUMBLED SAUSAGE & MOZZARELLA PIZZA
CRUMBLED SAUSAGE & MOZZARELLA PIZZA
Calories: 950kcal
Fat: 62g (11.4g S.Fat)
Carbs: 82.7g
Protein: 20.8g
Sugar: 4.6g
Sodium: 1053mg
In a large non-stick skillet over medium-high heat, heat the oil. Transfer the mushroom mixture to the pan and cook, turning frequently with a spatula and breaking up into medium-sized clumps, until evenly browned and crisp (about 15 minutes). Adjust the heat as needed, and if necessary, add more oil. Place aside.
Preheat the oven to 230°C/450°F. Lightly brush a large baking sheet (approximately 9 x 13 inches) with oil.
Cornmeal should be sprinkled on the baking sheet. Roll or stretch the dough into a large rectangle on a lightly floured surface. Brush it with oil and place it on the baking sheet.
Cover the dough with enough tomato sauce to leave a 3/4-inch border. Top with crumbled sausage and any additional toppings if desired. Bake for 15–20 minutes, or until the edges are golden. Remove from the oven, drizzle with mozzarella sauce, and return to the oven for 1 minute. Remove from the oven and set aside to cool slightly before slicing. Season with red pepper before serving if desired.
FRENCH BREAD PIZZA
FRENCH BREAD PIZZA
Calories: 327kcal
Fat: 20.1g (2.5g S.Fat)
Carbs: 33.7g
Protein: 8.3g
Sugar: 9g
Sodium: 1325mg
Preheat the oven to 230°C/450°F. Brush each piece of bread with oil on all sides and place cut side up on a large baking sheet.
Cover the bread with enough tomato sauce. Caramelized onions, mushrooms, spinach, and olives go on top. Season with salt and pepper and bake for 7 minutes, or until the edges are nicely browned. Season with red pepper before serving if desired.
BUTTERNUT SQUASH, CARAMELIZED ONION, & APPLE PIZZA
BUTTERNUT SQUASH, CARAMELIZED ONION, & APPLE PIZZA
Calories: 1205kcal
Fat: 61.6g (12.5g S.Fat)
Carbs: 137.2g
Protein: 34.4g
Sugar: 11.8g
Sodium: 959mg
In a food processor, combine the beans, oil, lemon juice, garlic, thyme, salt, and pepper, and process until completely smooth. As needed, add more water.
Preheat the oven to 230°C/450°F. Brush a large baking sheet (approximately 9 x 13 inches) lightly with oil.
Cornmeal should be sprinkled on the baking sheet. Roll or stretch the dough into a large rectangle on a lightly floured surface. Brush it with oil and place it on the baking sheet.
Spread a thin layer of puree evenly over the dough, then arrange the squash and toppings on top. Drizzle with oil and season with salt and pepper.
Bake for 15 to 20 minutes, rotating halfway through, or until the edges are golden. Allow to cool for a few minutes before slicing.
HUMMUS POMODORO WITH WARM PIZZA CRUST
HUMMUS POMODORO WITH WARM PIZZA CRUST
Calories: 520kcal
Fat: 38.1g (8.4g S.Fat)
Carbs: 40g
Protein: 5.6g
Sugar: 0.9g
Sodium: 627mg
For the pizza crust: Preheat the oven to broil.
Divide the dough into four equal parts. Roll each piece into a ball and roll out until about 1/8 inch thick on a lightly floured surface. Brush both sides with oil and season with salt before placing on a baking sheet. Broil for 2–5 minutes, or until lightly browned, then flip with tongs and broil for 1–2 minutes more, or until puffed and lightly browned in spots. Serve warm with hummus and cut into triangles.
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