Baguette Pizza

Cut the Baguette horizontally 
and spread some Ketchup.
Add chopped Veggies (Onion,Bell Pepper, Cabbage,Tomato) and some grated Cheese.
Sprinkle salt, pepper and Oregano/Italian seasoning. 
Grill in the Microwave or Oven for about 5 mins...
Yummy snack is ready in no time..!!

Shrimp and Bread Salad

Ingredients

• 1/2 cup sherry vinegar
• 1/4 cup extra-virgin olive oil
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 pound large shrimp, peeled and deveined
• 6 (1-inch-thick) slices day-old country-style bread
• 8 ounces red cherry tomatoes, halved
• 8 ounces yellow teardrop tomatoes, halved
• 1/3 cup pitted kalamata olives, coarsely chopped
• 1/4 cup chopped fresh basil
• Salt and freshly ground pepper to taste

Preparation

• 1. Preheat grill to medium-high heat (350° to 400°).
• 2. Whisk together first 5 ingredients in a small bowl.
• 3. Toss shrimp with 2 tablespoons of the vinaigrette. Grill shrimp, covered with grill lid, 2 minutes on each side or until pink. Grill bread slices 1 minute on each side or until toasted.
• 4. Cut bread into 1-inch cubes. Combine bread, shrimp, tomatoes, olives, and basil in a large bowl; add remaining vinaigrette, and toss well. Season with salt and pepper. Can be refrigerated up to 2 hours before serving.

Salad Pizza....

Ingredients

• 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
• 2 cups torn romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup thinly sliced red onion
• 2 tablespoons chopped pitted kalamata olives
• 1 small cucumber, halved lengthwise and thinly sliced
• 1 (15-ounce) can navy beans, drained
• 1 (7-ounce) bottle roasted red bell peppers, drained and chopped
• 1 (4-ounce) package crumbled feta cheese
• 2 tablespoons red wine vinegar
• 1 teaspoon dried dill
• 1 teaspoon fennel seeds
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

• Preheat oven to 450°.
• Place pizza crust on a baking sheet; bake at 450° for 8 minutes. Cut crust into 1-inch pieces.
• While crust bakes, combine lettuce and next 7 ingredients (lettuce through feta cheese) in a large bowl. Combine vinegar and remaining ingredients, stirring with a whisk.
• Add crust pieces to lettuce mixture; toss gently. Drizzle vinaigrette over salad; toss gently to coat.

Pizza...Pizza Hut Style

DOUGH FOR THE PIZZA:

2 cups of maida
1 teaspoon sugar
1 teaspoon yeast
1 teaspoon salt
1/2 teaspoon oregano
1 table spoon olive oil
1 egg
1 table spoon dry milk powder(nido)
1/2 cup warm water


METHOD:

mix yeast and sugar in warm water and leave for 10 min
shift maida ,milk owder and salt ,egg,oregano,oil,and mixture of yeast and sugar with water mix well make a smooth dough and leavefor 2-3 hours for rising


PIZZA SAUCE :
1/2 cup tomato puree /or 4 tomatoes blended with out skin and seeds
1/4 cup ketchup
2 cloves of garlic
1 teaspoon red chilli powder
1/2 teaspoon salt
1 small size onion boiled then blend
1/2 teaspoon oregano

method:
cook all the ingredients till thick


ALL TIME FAVORITE CHICKEN TIKKA PIZZA RECIPE:

MASALA FOR CHICKEN TIKKA

i kg boneless chicken in cubes
1/2 teasppon salt
1/2 teaspoon haldi(turmeric)
2 tablespoon lemon juice
1 teaspoon red chilli powder
1 teaspoon ginger ,garlic paste
1/2 teaspoon black pepper
1 teaspoon garam masala
2 table spoon oil/ghee
1/2 teaspoon black salt
1/2 teaspoon japhil,jawatari

method:
make cut on chicken pieces and marinate with masala for 2-3 hours then barbecue or bake in oven at 180 centigrade for 30 min and smoke them with charcoal.

other hand u need 1 onion cut in cubes shape,2 cup mozerella cheese
1 cup chedder cheese.

after make chicken tikka make pizza roti spread the dough in 12 inch pizza pan or what u have but this the actual size deep pan ok
then prick it with fork ,
spread pizza sauce on it chicken tikka pieces and 1 onion cut in cubes shape and 1 cup chedder and 2 cup of mozerella cheese ,bake for 20 min on 250 centigrade enjoyed it .

Pizza with Pita Bread

Ingredients

• 1  cup cut-up cooked chicken breast
• 2  tablespoons refrigerated reduced-fat or regular basil pesto
• 4  whole wheat pita (pocket) breads (6 inch)
• 1/2  cup pizza sauce
• 1/4  cup chopped onion
• 1/4  cup chopped yellow bell pepper
• 1/4  cup shredded reduced-fat mozzarella cheese (1 oz)
• 2  tablespoons shredded Parmesan cheese

Directions

1. 1Heat oven to 400°F. In medium bowl, mix chicken and pesto until blended.
2. 2Place pita bread in single layer on cookie sheet. Spread 2 tablespoons pizza sauce on each pita. Divide chicken mixture evenly among pita bread. Top with remaining ingredients.
3. 3Bake about 10 minutes or until cheese is melted. Cut pizzas into wedges.

Baked Potato Pizza Recipe

Ingredients

• 3 medium potatoes, peeled and cut into 1/8-inch slices
• 1 loaf (1 pound) frozen pizza dough, thawed
• 3 tablespoons reduced-fat butter
• 4 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1/4 cup shredded Parmigiano-Reggiano cheese
• 6 turkey bacon strips, cooked and crumbled
• 2 green onions, chopped
• 2 tablespoons minced chives
• Reduced-fat sour cream, optional

Directions

• Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until tender. Drain and pat dry.
• Unroll dough onto a 14-in. pizza pan coated with cooking spray; flatten dough and build up edges slightly. In a microwave-safe bowl, melt butter with garlic; brush over dough.
• Arrange potato slices in a single layer over dough; sprinkle with salt and pepper. Top with cheeses. Bake at 400° for 22-28 minutes or until crust is golden and cheese is melted.
• Sprinkle with bacon, onions and chives. Serve with sour cream if desired. Yield: 12 pieces.

Nutrition Facts: 2 pieces (calculated without sour cream) equals 359 calories, 11 g fat (5 g saturated fat), 36 mg cholesterol, 799 mg sodium, 48 g carbohydrate, 1 g fiber, 14 g protein.

Deep Fried Pizza

Pizza Fritta is a Neapolitan street food that has never quite taken on outside Naples but enjoys a cult-like reverence amongst the locals. The concept is simple - seal the toppings between two layers of pizza dough and deep-fry it until crispy

On the picture above you see little balls of dough - they have raised for 7-8 hours to reach that stage. The cook flattens two discs per pizza and covers one with the toppings. Tomato coulis, mozzarella and meat.



He takes the second disc and covers the pizza with it, sealing the sides with his fingers.



Now the fun begins. The stuffed pizza is immersed in a hot oil bath (180-200C°). The first pizza of the day makes quite an impression as the oil bath appeared so far to be almost cold. But as soon as the soft and very flat pizza enteres the bath, it bubbles like the pits of hells and the pizza starts to dance.

Mini Spinach Pizzas

Ingredients for dough

1/2 cup warm water
1-1/2 cup all purpose flouse
1 tsp active dry yeast 
1/2 tsp salt
1 tsp sugar
2 tbs olive oil

2 tbs corn meal for dusting pan 

Ingredients for toppings

1/2 cup marinara sauce ( I used store bought)
1 cup mozzarella cheese (grated)
1/2 cup frozen spinach (sqeeze out water completely)
1 onion (chopped)
1/2 tsp red chilli flakes
3 garlic cloves ( chopped)
2 tbs oil
salt

Method

Take warm water in a glass bowl add yeast ,sugar,salt keep aside for 10 min

Now add oil and flour ,mix everything to a soft dough

Apply oil and over with wet towel and keep in a warm place for 1 hour

In a pan heat oil and add garlic and red chilli flakes fry for a min then add onions and salt sautee untill onions are soft then add spinach (sqeeze out water completely) fry for 3 min and keep aside

Now take baking pan sprinkle with corn meal and spread dough ( what ever shape and size u want )

Now spread marinara sauce and add a layer of cheese and spinach mixture

Preheata oven to 450 c

Bake for 10 to 12 min until u get golden color

Fruit Pizza

• 16 Servings
• Prep: 30 min. + chilling

30

Ingredients

• 1 cup all-purpose flour
• 1/4 cup confectioners' sugar
• 1/2 cup cold butter/or can't believe its not butter
• 1 package (8 ounces) reduced-fat cream cheese
• 1/3 cup sugar/or splenda
• 1 teaspoon vanilla extract
• 2 cups halved fresh strawberries
• 1 can (11 ounces) mandarin oranges, drained
• 1 cup fresh blueberries
• 
  GLAZE:
• 4 teaspoons cornstarch
• 1-1/4 cups unsweetened pineapple juice
• 1 teaspoon lemon juice

Directions

• In a large bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press onto an ungreased 12-in. pizza pan. Bake at 350° for 10-12 minutes or until very lightly browned. Cool on a wire rack.
• In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Spread over crust. Arrange the strawberries, oranges and blueberries on top.
• For glaze, in a small saucepan, combine the cornstarch, pineapple juice and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Drizzle over fruit. Refrigerate until chilled. .

Nutrition Facts: 1 slice equals 170 calories, 9 g fat (6 g saturated fat), 25 mg cholesterol, 120 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch, 1/2 fruit.

• 
  

30

Weight Watchers Pasta and Peas ...Pizza

Here’s a simple, but very delicious pasta dish with fresh green peas.

You can use other pasta types too, but tagliatelle pasta noodlesare recommended, as they seem to have been made for this recipe!

For some extra taste, you can use 1 cup vegetable broth instead of the water.

Makes 6 servings

Ingredients
500 g tagliatelle pasta noodles
500 g fresh peas
2 spring onions, chopped
3 tablespoons olive oil
1 teaspoon parsley, chopped
1 cup water
salt (to taste)
pecorino cheese (to taste)

Preparation
1. Place the peas in a saucepan with the salt, spring onions, olive oil, parsley and water.
2. Cook them gently for 15 minutes.
3. In the meantime,cook the tagliatelle in a separate saucepan, drain them and return them to the saucepan.
4. Add the cooked peas to the tagliatelle, making sure to include the juices.
5. Mix well and serve hot with grated pecorino cheese.

WW POINTS per serving: 9
Nutritional information per serving: 448 calories, 10.8g fat, 7.1g fiber

Weight Watchers Pizza Margherita recipe
Makes 16 slices (2 pizzas)

Ingredients

Pizza Dough
1 1/2 cups water, at 110 degrees
3/4 tablespoon fast rising yeast
1 teaspoon sugar
4 cups bread flour or unbleached all-purpose flour
1 teaspoon salt
3 tablespoons olive oil

Pizza Sauce
1 cup tomato sauce
1/2 cup tomato paste
1/4 teaspoon garlic salt
1/4 teaspoon oregano
3/4 tablespoon dried basil
1 teaspoon sugar

Finish
4 ounces bocconcini, cubed (fresh mozzarella)
1 cup fresh basil, torn
2 cups grated mozzarella cheese
4 tablespoons olive oil
fresh ground black pepper

Preparation
1. Pizza Dough: Add yeast and sugar to water, whisk and set aside until foamy.
2. Add yeast mixture and oil to flour; mix and turn out onto lightly floured surface; knead 5 minutes (10 minutes if under stress or worried).
3. Place in oiled bowl, loosely covered with plastic wrap or clean towel; allow to rise in warm place until doubled in size, 45-60 minutes.
4. Divide dough in half and roll out two 12″-15″ pizza crusts.
5. Pizza Sauce: Place all ingredients in food processor and pulse 10 times.
6. Finish: Spread 1/2 cup Pizza Sauce on each pizza (reserve the remaining sauce for another use); scatter each with half the cubed boconcini, basil and grated mozzarella; drizzle with half the olive oil and add pepper.
7. Bake topped pizza at 500° for 10-12 minutes.

WW POINTS per slice: 5
Nutritional information per serving: 245 calories, 11.1g fat, 1.7g fiber