Mama Mia…It’s a Pizza!

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Pizza Dough- (1,12-inch pizza)
-3/4 cup Whole Wheat Flour -3/4 cup All-Purpose Flour -Flour for dusting surface -1 ¼ tsp or ½ packet Active Dry Yeast – 1 tsp Salt -1 tbs Corn Meal or Grits *Optional -1/2 cup Warm Water -1/2 tbs Olive Oil or Cooking Spray (to grease bowl)

Beginning with the Pizza Dough, pour the Warm Water in the bowl and then sprinkle in the Yeast. I like to give it a swirl or two, ever-so-gently, as to get the two mixed without disturbing the process. When in doubt, leave it still. After 5 Minutes is up, slowly add the Flours and the Salt, using a wooden spoon to incorporate everything well. Once the dough has formed a ball- like form, sprinkle your surface with reserved dusting Flour, and put Dough on surface. Work the dough as a mass, pulling a bit and pushing with the heels of your hands, getting the dough nice and elastic. Fold over and continue to work the dough for 2-5 minutes. Coat the bowl with the Oil or Cooking Spray. Return dough to the bowl and cover with a clean towel. Place in a warm place for 30 minutes or dough doubles.

Mushroom and Greens with a Shallot and White Wine Sauce.
Pizza Topping:
– 3 ounces Baby Bella Mushrooms – 1 shallot -1/2 tbs Olive Oil/Canola Oil -2 tbs White Wine – ¼ cup Baby Spinach, Chard, Kale, and Mizuma mix (Just baby spinach could work here too). -1/4 cup Parmesan, grated -4 ounces Fresh Mozz -1 tbs Fresh Rosemary -Sea Salt and Freshly Ground Pepper to taste

While the Dough is rising in a warm cozy spot, we can work on prepping the toppings. In a small bowl (sometimes I just use a toddler snack bowl if it is handy) mix the Oil and White Wine. Set aside. Using a wet paper towel, wipe the Baby Bella Shrooms and then slice them thinly. Set aside in a medium bowl. Take your washed Greens (Spinach and Kale mix) and wind then in a bunch tightly. (Occasionally I Use a leaf of one of the greens to hold the bunch in place.) Take a sharp knife through the bunch perpendicularly, slicing it thinly. If you have toddlers, you may want to also want to cut down the center of the bunch. Add the greens to the bowl with the Shrooms. Still waiting on the dough to rise, peel your Shallot and put the shallot on the cutting board on its flattest side. Run you knife perpendicularly from tip to hairy end, discarding that hairy end. Put your shallots in the bowl with the veggie mixture as well. Lastly in prep, you can chop your Rosemary and sprinkle it in the bowl of veg. Mix the bowl so that each veg is incorporated.

Once the dough has risen, uncover and place dough on a floured counter or on lightly greased (if necessary) baking surface. Preheat the oven to its highest setting. Dust the rolling pin with a touch of flour. Roll out the dough to desired form. Flip over the crust to the side you want to be the bottom. Sprinkle the Cornmeal or Grits over the surface evenly, if you opted to use this. Turn it back over and onto the baking surface. First sprinkle an even layer of Parmesan cheese. Next toss your Veg Mix over the Dough and then drizzle the top of that with you Oil and Wine mixture. Tear apart the Fresh Mozz and scatter evenly. Finish it off with Sea Salt and Freshly Ground Pepper to taste. Bake in the oven for 9-13 minutes. Cheese should be melty and golden to your liking when done.

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Pepperoni and Fresh Mozz Pizza with a Bite:
Pizza Toppings-
– 1/4cup Parmesan, grated -1/2 Red Bell Pepper or 1 -2 whole Peperoncino peppers (for more heat), – 4 ounces Fresh Mozz -2 tbs Fresh Basil, chopped – ¼ cup diced Fire Roasted Tomatoes (Add pinch of sugar if you use regular diced tomatoes or tomato sauce) -Pinch of Sea Salt and Fresh Ground Pepper to taste -1/2 tbs Olive oil/Canola Oil -18 slices of Turkey Pepperoni

Now that the Dough is rising, let’s do some prep work for the toppings. First we will work on the Red Pepper. Cut the top and bottom tips of the Red Pepper off. Slice the Pepper in half and place it on the cutting board insides up. Use the knife to carefully remove the white bits on the inside and the seeds. Discard. Thinly slice the Red Pepper working your way from one side to the other. Set aside on a plate or small bowl. Next chop your Fresh Basil into thin strips or tear into pieces. Set aside.

When the dough has doubled, roll it out onto the floured surface. Transfer to baking surface. Preheat your oven to the highest setting. Flip to the rear side to sprinkle Cornmeal or Grits if you opted to do this step. Flip back over. Layer the pizza evenly in this order: Fire-Roasted Tomatoes, Fresh Basil, Red Peppers, and Turkey Pepperoni. Tear Fresh Mozz over the pizza and drizzle the Oil to finish. Sprinkle on the Sea Salt and Freshly Ground Pepper to taste. Bake for 9-13 minutes depending on what your oven is like and preference on doneness.

Spaghetti and Meatballs (low-carb option)

Spaghetti
This is one staple in almost every home. Everyone has their way of making it special. I won’t reveal some of my secrets, but here is a healthier version that is low-carb friendly.

Ingredients:
Sauce-
3 cloves of Garlic
1 can of Organic Whole Tomatoes peeled
1/4 cup grated Parmesan
Pinch of Sugar (or substitute if you must. It helps with the acidity of the tomatoes)
1 teaspoon of each (if dried):Thyme, Rosemary, Oregano, Majoram, Black Pepper, and Basil
Pinch of Sea Salt
1Tablespoon of Tomato Paste
1/2 medium sweet Onion diced
1 tablespoon of pure Olive oil
Meatballs:
1/4 cup of Panko breadcrumbs
1/4 cup grated Parmesan
1/2 medium sweet Onion diced
1 teaspoon of each (if using dried): Rosemary, Oregano, and Black Pepper
1/2lb GroundTurkey Sausage
1/2lb Ground Turkey
1/2 teaspoon of crushed Red Pepper
2 dashes of Hot Sauce (more if you would like)
Cooking Spray to coat pan
Pasta:
1 box Dreamfields Spaghetti Pasta (5 net carbs per serving) or whole grain of your favorite brand
1 clove of Garlic minced
1Tablespoon of pure Olive Oil

Directions:
1.In a medium-large mixing bowl, mix all of the ingredients listed for meatballs, except the cooking spray.
2.Fill a large pot with water and bring to a boil. Follow the instructions on the box of Pasta.
3.While pasta cooks, bring a wide saucepan to meduim-high heat and coat with Cooking Spray.
4. Use a tablespoon to scoop out Meatball Mixture and place in heated pan, leaving space for a bit of expansion. Use thongs to turn meatballs over as the sides become browned.
5. Once the meatballs are browned evenly, remove from pan and set aside on a plate.
6. If the Pasta is done cooking, put one tablespoon of Pure Olive Oil in the pan you just used and saute 1 clove of Minced Garlic until brown. Remove the Garlic. Toss drained Pasta in the oil and set aside.
7. For the Sauce: In the same pan, heat 1tablespoon of Pure Olive Oil on medium- high heat. Saute the Onion and Garlic until softened.
8. Add the Can of Tomatoes, crushing each with your hand (you can use a processor or blender or immersion blender if you prefer a smoother sauce).
9. Add the Tomato Paste, Sugar, Seasonings, and Parmesan. Bring the sauce to a medium boil, and then simmer about 5 minutes, stirring occasionally.
10. Add the Meatballs to the Sauce, one at a time.
11. Cover and let simmer on low for 15 minutes, stirring very gently once every few minutes.
12. Taste sauce. If it needs something, add it!
13. Serve the Pasta topped with your yummy Sauce and Meatballs! Enjoy!

Tips:
-You can cook sauce the day before for best flavor.
-You can cook the meatballs in the oven at 375 degrees for about 15-20 minutes.
– I like to check the pasta a few minutes before cook time given on boxed instructions.
-If you are using whole grain pasta, it still has a lot of carbohydrates.