Pizza: 4 healthy low calorie recipes

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Pizza

Pizza is very popular and certainly the first thought is that it disappears from any diet, whether we are talking about losing weight or simply about healthy eating. This is not the case. Pizza can be a perfectly fine, low-calorie dish. Here are some recipes that will delight your taste buds.

Frying pan pizza

Ingredients

  • 1 yellow pepper , deseeded and cut into chunks
  • 1 courgette , thickly sliced
  • 1 red onion , cut into wedges
  • 225g self-raising flour
  • 2 tbsp olive oil , plus 1 tsp
  • 5 tbsp fresh tomato pasta sauce
  • 50g cheddar , grated

Instructions

  1. Heat oven to 220C/fan 200C/gas 7. Place the pepper, courgette and red onion on a large non-stick baking tray and drizzle with 1 tsp olive oil. Season well and toss to combine. Roast in the oven for 20 mins until soft and beginning to brown. Set aside.
  2. Heat the grill to medium. Season the flour well and, in a large bowl, mix with the remaining oil and 4-5 tbsp water to form a soft dough. Knead briefly, then roll out on a floured surface to a rough 20cm circle.
  3. Transfer the dough to a large ovenproof, non-stick frying pan and fry over a medium heat for 5 mins, until the underside begins to brown. Turn over and cook for a further 5 mins. Spread the tomato sauce over the base, scatter with the roasted veg, then sprinkle with cheddar. Grill the pizza for 3-4 mins until cheese has melted. Serve immediately, sliced into wedges, with a large green salad.

RECIPE TIPS

MAKE YOUR OWN TOMATO SAUCE

For a simple homemade tomato sauce, soften 1 chopped onion in a little olive oil, then add a 400g can chopped tomatoes, 1 tsp sugar and some seasoning. Simmer until thickened.

Easy Sunny-Side Up Egg Pizza Recipe

Ingredients

  • 2 Tbsp extra-virgin olive oil, plus more for greasing pan
  • 1 Tbsp cornmeal
  • 1 clove garlic, minced
  • Flour
  • 1-lb package refrigerated pizza dough
  • 1/4 cup shredded Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 small leek, halved lengthwise and thinly sliced, white and light green parts only (The layers of leeks can contain grit and sand. To clean, hold the halves under cool running water and fan the layers. Shake off excess water, and pat dry with paper towels before slicing.)
  • 2 slices prosciutto, coarsely chopped
  • 4 large eggs
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions

  1. Preheat oven to 500°F. Lightly grease a baking sheet or 12-inch round pizza pan. Sprinkle with cornmeal.
  2. Combine the 2 tablespoons olive oil and minced garlic in a small bowl. On a lightly floured surface, roll and press dough into a 12-inch circle, building up a rim around the edges. Carefully transfer to prepared pan. Brush dough with garlic-olive oil mixture.
  3. Top with the Parmesan and mozzarella cheeses, leeks, and prosciutto.
  4. Crack one egg into a small dish. Gently transfer to one-quarter of the pizza. Repeat with additional eggs. Sprinkle eggs with salt. Sprinkle entire pizza with cracked pepper.
  5. Bake, rotating pizza halfway through baking time, until bottom of crust is crisp and top is blistered and egg whites are set (yolks should still be runny), 8 minutes.
  6. Cut into quarters and serve immediately.

Pumpkin Marinara

Ingredients

  • 1 Tbsp plus 2 tsp olive oil
  • 2 cloves garlic, minced
  • 1 Tbsp tomato paste
  • ¾ cup canned pumpkin
  • ¼ cup water
  • 1 tsp Italian seasoning, crushed
  • ¼ tsp salt
  • 4 cups grape tomatoes, halved
  • 4 shallots, thinly sliced
  • 4 individual artisan thin pizza crusts
  • 4 cups fresh arugula or arugula-baby spinach blend
  • 1 to 2 Tbsp balsamic vinaigrette
  • ¼ cup crumbled blue cheese

Instructions

  1. Preheat oven to 400°F. For marinara sauce, in a small saucepan heat 2 tsp. olive oil over medium heat. Add garlic; cook and stir 30 seconds. Add tomato paste; cook and stir 30 seconds. Stir in pumpkin, water, Italian seasoning, and salt. Cook 5 minutes to blend flavors, stirring occasionally.
  2. In a medium nonstick skillet, cook tomatoes and shallots in the remaining 1 Tbsp oil over medium-high 8 to 10 minutes or until tomatoes burst, stirring frequently.
  3. Bake pizza crusts directly on oven rack 2 minutes. Remove from oven and place on a large baking sheet. Spread pumpkin sauce evenly over crusts. Top with tomatoes and shallots. Bake 4 minutes.
  4. Meanwhile, in a bowl toss arugula with vinaigrette to coat. Pile arugula on flatbreads and sprinkle with blue cheese.

Fig and Prosciutto Pizza

Ingredients:

FOR THE DOUGH:

  • 1 and 1/2 cups warm water (not hot)
  • 2 and 1/2 tsp active dry yeast
  • 1 tsp granulated sugar
  • 2 tsp kosher salt
  • 2 tbsp olive oil
  • 4 cups bread flour

FOR THE TOPPINGS:

  • 1 to 2 tbsp olive oil
  • 8-10 ounces fresh mozzarella cheese sliced into 1/4″ to 1/2″ rounds
  • 5-6 figs sliced into 1/4″ slices
  • salt and freshly-ground pepper
  • 10 very thin slices Prosciutto di San Daniele
  • 2-3 tbsp good-quality balsamic vinegar (the syrupy kind)

Instructions:

FOR THE DOUGH:

  1. In the bowl of an electric mixer fitted with the dough hook, combine the water, yeast, sugar, salt, and olive oil. Allow to sit for 10 minutes until the yeast gets nice and foamy.
  2. Add in the flour and turn the mixer on low until there’s no loose flour to fly all over your kitchen. Increase the speed to high and knead for 10 minutes, until the dough pulls away from the sides and forms a ball on the hook.
  3. Rub a large bowl with olive oil. Place the dough ball into the bowl and turn it around to coat it. Cover with plastic wrap and place in a warm place to rise, about an hour, until doubled in size.
  4. Punch the dough down and divide into two balls. Now you can either refrigerate your dough to use in a couple days, or freeze it for a month.

FOR THE PIZZA:

  1. Place your pizza stone in the oven. Preheat your ben to 500 degrees. Once it reaches temperature, keep it on for 30 minute before putting the pizza inside.
  2. Pat a dough ball out on a well-floured surface into about an 8-inch round. Then, stretch it over your knuckles trying to keep it round, until it’s about 14 inches in diameter. (This is kinda hard and I had a few holes, but if you just fold little pieces of dough over them, they’re pretty simple to patch up. Alternately you can just keep pressing your dough out.) Form a little crust if you wanna.
  3. Spread enough olive oil over the surface of the dough to form a very thin coating. Lay the slices of mozzarella down, not quite touching each other. Place the fig slices in between the cheese. Sprinkle with salt and pepper.
  4. Slide the pizza onto your pizza stone in the oven, and bake for 15-20 minutes, until the dough is cooked and golden, the cheese is melted, and the figs are nice and juicy. As soon as you remove the pizza from the oven, top it with the slices of prosciutto. Right before serving, drizzle with the balsamic.

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