Ingredients:
one whole wheat tortilla
BBQ sauce
mozzarella cheese
canned pineapple
cilantro
Directions:
Put a tortilla (I used whole wheat) on a baking sheet. Bake at 400 degrees for 2-4 minutes per side so that the tortilla is crisp (I did 2 minutes each). Pop the air bubbles in the tortilla if any form while baking.
After baking take it out of the oven. Top with: 2 T. bbq sauce, about 3 T. cheese (I just sprinkled some on), 3 T. drained canned pineapple (you can chop it up or I used the crushed), 1 1/2 t. finely chopped cilantro.
Bake 2-4 minutes longer or until cheese is melted.
You could also add chicken to this and make it a complete meal or whatever other toppings you have on hand. 212 Calories per pizza.
(Submitted by Janis Hansen, via The Biggest Loser cookbook)
Thursday, June 4, 2009
Brazilian-style Chocolate Pizza
Ingredients:
Crust:
¾ c warm water
1 package active dry yeast
2 cups (or more) all purpose flour
1 T. sugar
¾ t. salt
3 T. olive oil
Topping:
2 T. butter (melted)
¼ c. chocolate-hazelnut spread (such as Nutella)
½ c. bittersweet or semisweet chocolate chips (or chopped bars)
2 T. chopped high-quality white chocolate (such as Lindt) (optional: use ¼ c. marshmallows instead)
2 T. chopped toasted hazelnuts (optional)
Directions:
1. PREHEAT oven to 450 degrees (note, many ovens take 20 minutes to get up to this temperature, even if your oven says it’s ready, keep heating a little longer or use an oven thermometer).
2. GREASE pizza pan or baking sheet with olive oil (optional: line pan with parchment paper instead of oil).
3. POUR ¾ c. water into small bowl; stir in yeast and let stand 5 minutes.
4. BRUSH large bowl lightly with olive oil.
5. In food processor, MIX 2 cups flour, sugar, and salt. ADD yeast mixture and 3 T. oil; process until dough forms a sticky ball (we use our bread kneader instead of our food processor).
6. TRANSFER dough to lightly floured surface and knead until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute.
7. TRANSFER to prepared bowl; turn dough in bowl to coat with oil and cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour.
8. PUNCH down dough. ROLL out dough on lightly floured surface to 11-inch round (start in center of dough, working outward toward edges but not rolling over them).
9. TRANSFER dough to prepared pizza pan or baking sheet. MAKE indentations all over dough with fingertips. BRUSH 2 T. melted butter over dough.
10. BAKE until pale golden, about 10-15 minutes.
11.SMOOTH chocolate-hazelnut spread over hot crust.
12. SPRINKLE both chocolates (& marshmallows if desired) on top. BAKE only 2 minutes until chocolate begins to melt (don’t go longer or the chocolate-hazelnut spread dries out!)
13. SPRINKLE chopped hazelnuts (if desired) over top, cut into wedges and serve.
Note: I made this for the recipe club and probably left it in the oven too long the second time because the marshmallows were a little tough. The dough is not sweet, but it's dessert-y kind of like a pastry.
(Submitted by Jen Riday)
Crust:
¾ c warm water
1 package active dry yeast
2 cups (or more) all purpose flour
1 T. sugar
¾ t. salt
3 T. olive oil
Topping:
2 T. butter (melted)
¼ c. chocolate-hazelnut spread (such as Nutella)
½ c. bittersweet or semisweet chocolate chips (or chopped bars)
2 T. chopped high-quality white chocolate (such as Lindt) (optional: use ¼ c. marshmallows instead)
2 T. chopped toasted hazelnuts (optional)
Directions:
1. PREHEAT oven to 450 degrees (note, many ovens take 20 minutes to get up to this temperature, even if your oven says it’s ready, keep heating a little longer or use an oven thermometer).
2. GREASE pizza pan or baking sheet with olive oil (optional: line pan with parchment paper instead of oil).
3. POUR ¾ c. water into small bowl; stir in yeast and let stand 5 minutes.
4. BRUSH large bowl lightly with olive oil.
5. In food processor, MIX 2 cups flour, sugar, and salt. ADD yeast mixture and 3 T. oil; process until dough forms a sticky ball (we use our bread kneader instead of our food processor).
6. TRANSFER dough to lightly floured surface and knead until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute.
7. TRANSFER to prepared bowl; turn dough in bowl to coat with oil and cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour.
8. PUNCH down dough. ROLL out dough on lightly floured surface to 11-inch round (start in center of dough, working outward toward edges but not rolling over them).
9. TRANSFER dough to prepared pizza pan or baking sheet. MAKE indentations all over dough with fingertips. BRUSH 2 T. melted butter over dough.
10. BAKE until pale golden, about 10-15 minutes.
11.SMOOTH chocolate-hazelnut spread over hot crust.
12. SPRINKLE both chocolates (& marshmallows if desired) on top. BAKE only 2 minutes until chocolate begins to melt (don’t go longer or the chocolate-hazelnut spread dries out!)
13. SPRINKLE chopped hazelnuts (if desired) over top, cut into wedges and serve.
Note: I made this for the recipe club and probably left it in the oven too long the second time because the marshmallows were a little tough. The dough is not sweet, but it's dessert-y kind of like a pastry.
(Submitted by Jen Riday)
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