FOOD

My Favorite Food, Pizza!

Pizza is one of the most popular foods in the world.  Because of it’s popularity, many have claimed to have “invented” the favorite dish but bakers in Naples prepared the first dish to be known as a “pizza” in the 1600s.  Throughout history, pizza was a favorite but was still considered “the working man’s dish”.  By the 1930s, the pizza business boomed. Italian-Americans opened up pizzerias across Manhattan, New Jersey, and Boston. In the early 1940’s, the Chicago style pizza was born.   The real growth of pizzas occurred with the birth of pizza chain restaurants.  Today, the pizza business brings in an estimated $32 billion in revenue, with over 3 billion pizzas sold each year in the United States.  That’s a lot of pizza!


Here are a few pizza recipes that includes healthy, indulgent and gluten-free!


Healthy Farmer’s Market Flatbread

Pinch of Yum is one of my fave recipe sites!  This fast flatbread pizza features fresh farmer’s market produce like zucchini, cherry tomatoes, and basil. Easy and delicious!

INGREDIENTS

  • 1 flatbread
  • 1 cup shredded zucchini
  • 1 teaspoon olive oil
  • 1/2 cup chopped grape tomatoes
  • 2 tablespoons white cheese
  • 3 leaves fresh basil, chopped

INSTRUCTIONS

  1. Saute the zucchini in the olive oil on high heat. Season generously with salt and pepper. Stir and leave alone for a little while, so you get a little bit of texture from the browning on the zucchini.
  2. While you’re sauteing, toast the flatbread in the oven at 400 degrees.
  3. When the zucchini is soft and just slightly browned, remove from the heat. Take the flatbread out of the oven and spread the zucchini on the flatbread.
  4. Top with the fresh tomatoes, cheese, and fresh basil. Cut, serve, and enjoy!

How To Grill Pizza

I love the Pioneer Woman, no matter what recipe I try, I always love her dishes!  And this is a great recipe as we head into summer, as we love to grill often.

INGREDIENTS

  • 1 pound Pizza Dough
  • 1 pound Fresh Mozzarella, Sliced Thin And Patted Dry
  • 3/4 cups Pizza Sauce
  • 4 ounces, weight Thinly Sliced Pepperoni Or Chorizo
  • Minced Fresh Rosemary
  • Shredded Parmesan Cheese
  • Vegetable Oil

INSTRUCTIONS

Sprinkle the back of a sheet pan with flour. Prepare toppings and pour a some vegetable oil into a small bowl. Have everything organized and ready to take outside.

Using your hands, press the dough out thin rectangle. Pull the dough up and sprinkle more flour underneath to keep the dough loose.

Prepare the grill for high direct heat. Using tongs, dip a folded paper towel in vegetable oil and rub on grates. Carefully slide pizza dough onto the grill. Close grill and cook for 2 – 3 minutes. Using tongs, lift dough and check to see if lightly brown.

Using tongs and a sheet pan, flip the pizza dough, so it’s grilled-side up. Brush pizza crust with olive oil and spread on pizza sauce. Top with mozzarella and pepperoni. Close grill and cook for another 2 – 3 minutes or until the bottom is a crispy brown and cheese melts. If the dough is browning but the toppings still need more time, lower the heat and let cook for an additional 2 minutes.

Transfer pizza to a cutting board. Sprinkle with rosemary and Parmesan cheese. Serve.


And because GLUTEN FREE is a real thing now, here is a recipe for pizza loving, not wheat tolerating folks!


Cauliflower Crust Pizza

Deliciously Ella is another favorite food site for me.  Her dishes are always thoughtful, delicious and creative!

INGREDIENTS

Makes 1 pizza

  • 1 cauliflower (about 500g)
  • 1 cup of brown rice or buckwheat flour (150g)
  • 2 tablespoons of chia seeds with 8 tablespoons of water
  • ½ a cup of apple puree (100g)
  • 1/4 of a cup of ice cold water
  • 1 tablespoon of tamari
  • 1 lemon
  • dried oregano
  • dried basil
  • salt

For the topping, I like (but you can choose your own toppings):

  • Tomato puree
  • Sliced tomatoes
  • Sweetcorn
  • Sliced mushrooms
  • Fresh basil leaves
  • A sprinkling of salt and pepper

Place the chia seeds in a bowl and add 8 tablespoons of water, allowing to sit for around ten minutes, until all the water is absorbed and the chia has formed a gel. During this time you can begin to prepare the cauliflower.

Place the cauliflower in a food processor and blend until a flour like substance forms, this should take about a minute. Place this in a nut milk bag and kneed out excess water (this may take a few minutes as cauliflower contains a lot of water – it’s a really important step though, please don’t skip it!).

Once most of the water has been removed, add the cauliflower to a mixing bowl with the chia seeds (which should have now formed a gel) and apple puree and stir until evenly blended. You can then add the brown rice flour, lemon, tamari, salt and dried herbs. Mix these ingredients well before slowing pouring in the ice cold water. Use your hands to combine the water with the flour, making a sticky dough.

Line the base of a pizza dish with a generous amount of olive oil and a sprinkling of flour before evenly spreading the dough out over it. (if you don’t have a pizza dish simply use a baking tray and mould the shape accordingly)

Bake in a 200C oven for about 20-30 minutes, if you’re not using a pizza dish then you will need to flip the base over half way through. Once the base is firm and ever-so-slightly crispy remove it from the oven and add the tomato puree and then the vegetables, before baking again for another 5-10 minutes.

Remove from the oven, sprinkle with salt and pepper, slice and serve!

ENJOY!

 

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