The New York Times has a timely, no pun intended, piece on pizza making that you should hang on your refrigerator this spring and summer. Pizza is a dish that can be easy to make and it also makes a great meal on the go.
For a healthier offering, try a thin crust. The New York Times recipe uses part whole-wheat flour and involves the usual bread making effort. For pizza night at my house, I press the bread maker into service, setting the machine for the dough only option. It does the work, and all I have to do is roll it out, load it, and bake it.
Some Delicious Pizza Topping Combinations
I play with different toppings, but try to keep them light on fat. Once you start adding fresh herbs for flavor, you don't need as much sauce and cheese. Keep a quality olive oil on hand, and use sea salt if you can; it adds flavor. I take commercially available sea salt and grind it in a coffee grinder. It comes out very fine, and the trace minerals do add something to veggies . . . in my opinion.
- Basil, fresh tomatoes, and mozzarella
- Portabella mushrooms, diced tomatoes, spinach, fresh garlic, and shallots
- Goat cheese, button mushrooms, and mashed garbanzo beans
- Minced salmon, Monterey jack cheese, black olives, chives, and dill
For tips on dragging your bread maker out of the closet and actually using it, take a look at: Put Your Bread Maker to Good Use
To take a look at the New York Times article, visit: Healthier Pizzas
Special Note: That ground sea salt idea works well on popcorn too.