At last a new post…boy is school kicking my behind…I hardly got time to breath these days!!

This is the first time I have used fresh kale and fresh tomatoes to make pizza, and oh boy, for sure it is not going to be my last. I just love how this kale goat cheese pizza turned out. My kids even loved it.

I actually used my normal baking cookie sheets instead of the pizza stone and the dough turn out perfect if not better. I was really pleased with the results to say the least.

I normally get my pizza dough already made from Trader Joes as they have whole wheat pizza dough in the cheese section. You can also make your own but I have found out that this is a much quicker method for me nowadays that I am so busy.

There are endless variations for making pizza and for sure I am going to start experimenting much more. My kids love pizza so I am going to take advantage and loaded up with veggies and get creative with it.

Well I hope you like this kale goat cheese pizza. It is nothing but delicious and super tasty.

Enjoy!

This is the before and after baking the pizza. My took about 20 minutes. After 15 minutes just keep an eye on it. Baking time might be slightly different for you depending on the oven.

kale goat cheese pizza

Miryam's original recipe

Yield: 12 slices

Total Time: 25 minutes

Ingredients:

• 3 cups fresh kale, chopped
• 5 oz goat cheese
• 2-3 tomatoes, quartered
• 2 lbs mozzarella cheese, shredded
• 2 prepared whole wheat pizza dough, or store bought
• 1 lb tomato sauce, any favorite kind

Directions:

Preheat your oven to 400F.

On a flat surface, like your kitchen counter, place some whole wheat flour to prevent the dough from sticking. Roll out your pizza dough with a rolling pin in a rectangular shape and place the pizza dough onto the the rectangular baking cookie sheet making sure you reach the edges. My cookie sheet dimensions were 16.5 x 11.38 x 1 inches. Repeat this with the second pizza dough.

Divide the sauce among the two pizzas making sure to spread the sauce to the edges. Divide the shredded mozzarella cheese between the two pizzas and top with the chopped kale and tomatoes followed by the goat cheese.

Bake the pizzas in the preheated oven for 16-18 minutes. When baked, top the pizzas with some chopped red pepper flakes if desired.

 

The post kale goat cheese pizza appeared first on Eat Good 4 Life.

I have made this shrimp scampi pizza a couple of times and it is always a success. Not only it is super delicious but it is not that hard to put together.

What I do most of the time now is buy store bought whole wheat pizza dough. This not only saves me time, but I think it saves me a lot of money because when I make my own pizza dough I use 4 cups of whole wheat flour and the flour I think costs me more than buying the pizza dough already made.

Don’t get me wrong, I will still make my own pizza dough, but sometimes it is nice to just go to the store and buy it. After all, the ingredients are still good. If you still want to make your own pizza dough here is the recipe I normally use.

Friday night is pizza night at my house. I always make two pizzas because one just won’t cut it! One pizza  I will keep plain for the kids and with the other one I will get creative, like in this case. I always use my pizza stones. I really truly love them. They make the pizza crust cook evenly and makes the dough crunchy like we like it.

Tip: Make sure when you spread the pesto sauce over the dough you don’t spread it too close to the edge. I did and the pesto dripped over and my oven got dirty and super smoky. Make sure you spread the pesto sauce at least one inch away from the edge of the pizza dough so this doesn’t happen to you too!

This shrimp scampi pizza is truly sensational. I hope you get to make it. If you like garlic, parsley, pesto and shrimp you will love this pizza. I added extra parsley and extra garlic too. I can never have to too much of either one.

Enjoy!

On a floured surface, with a rolling pin, roll out the pizza dough. Transfer it onto the pizza stone and with the help of a pizza roller make sure the dough extends all the way to the edge of the baking stone. For this pizza I used already cooked frozen medium shrimp but you can use uncooked if you like. Just make sure the shrimp is well drained and squeezed otherwise the pizza will become soggy.

Once the pizza is done sprinkle some more fresh parsley and garlic if you like. I do. This shrimp scampi pizza is out of this world. I hope you get to try it soon!!

Shrimp scampi pizza

Miryam's original recipe

Yield: 1 large pizza

Total Time: 30 minutes

Ingredients:

• 1 lb frozen medium shrimp, thawed out and liquid squezed
• 2-3 cups part skim mozzarella cheese
• 1 onion, sliced
• 2-3 tbsp pesto sauce
• 2-3 garlic cloves, chopped
• 1 store bought whole wheat pizza dough, you can also make your own
• 1 oz fresh parsley, chopped

Directions:

Preheat the oven to 425F.

With a pizza roller or rolling pin, I actually use both, roll out your pizza dough all the way to the edge of your pizza stone or prefer pizza baking pan. Spread about 2-3 tablespoons of the pesto sauce over the pizza followed by the mozzarella cheese.

Arranged the shrimp and onions over the top followed by the garlic and half the parsley. Bake for 15-20 minutes or until the cheese starts to brown a bit and the top in bubbling. I baked mine for about 18 minutes.

Let the pizza sit for 5 minutes. Sprinkle the remaining parsley over the pizza and serve.

Nutrition facts calculated based on the recipe giving 4 servings. 2 slices = 1 serving

The post Shrimp scampi pizza appeared first on Eat Good 4 Life.

I make pizza at least once a week and this is the first time I have made plain pizza. It will not be the last….. it is so good…….

I made sure the tomato sauce base is exceptional so the pizza tastes even better :-)

I normally mix organic marinara tomato sauce I get from Trader Joe’s and add some tomato paste to it so that the sauce is not too runny, I don’t like wet pizzas.

Anyhow, this one is a definite keeper that I will be making often. If you like pizza this one is a must try.

Enjoy!!

The rising of the dough takes about 1 hour and after rolling it out and placing in it the pizza stones another 30 minutes to rest.

It is pretty straight forward. The only thing you need is a little bit of time for the rising of the dough. I also use whole wheat pastry flour instead of just whole wheat flour and it always works really good.

I used two pizza stones I go from Pampered chef which work really good but you can use any other baking dish you have, that is what I used to do for my pizzas before I got these stones and the pizzas worked really good!!

Whole grain plain pizza

Miryam's original recipe

Yield: 2 extra large pies

Cook Time: 2 hours

Ingredients:

Dough for two pies

4 tablespoons olive oil
2 1/2 teaspoons instant yeast
1 tablespoon unrefined sugar
1 3/4 cups lukewarm water
1/2 teaspoon gluten, you can omit it if you don't have it
4 1/4 cups whole wheat pastry flour
3/4 teaspoon celtic salt
2 teaspoons garlic powder
Dry spices such as oregano, basil and rosemary

Topping

1/2 cup tomato sauce, I normally do a mixture of tomato paste and marinara tomato sauce
4 cups shredded mozzarella cheese, more or less if you like, I normally do more
1 tablespoon oregano

Directions:

In a bowl mix the dough ingredients, and knead to make a smooth crust. It will take about 5 minutes. I do this process by hand (you can use your mixer, I just don't have one, never cared for one really, I do my mixes the old fashion way, with my hands!!)

If the dough is to wet, just add a bit more oat flour.

Place the dough in a lightly oiled bowl. Cover it with plastic wrap, and let rise till very puffy, and doubled in size about 1 hour and 15 minutes.

Half the dough and sprinkle some flour on your work surface where you will roll out the pizza. With a rolling pin roll out each piece to fit the pizza stone of choice or baking dish. Transfer the rolled dough onto the pizza stone and let the dough rest for 30 minutes or so.

Preheat oven to 425F. Place 1/4 cup of tomato sauce over each pie (more or less if you like) followed by the mozzarella. Sprinkle the oregano over the top and bake for 15-20 minutes.

The post Whole grain plain pizza appeared first on Eat Good 4 Life.

I made these the other day and I am really pleased I did. I was actually about to make pizza but because I didn’t have any mozzarella cheese I just opted for doing the calzones instead.

They turned out really good. I used soy chorizo, which I love, that I got at Trader Joe’s. It may sound gross but it is really really good. I also used frozen spinach and provolone cheese but you can use what ever filling you prefer. Calzones are very versatile…pretty much the sky is the limit.

I also used my pizza dough recipe which worked really good. If you are used to or not afraid of making pizza dough this is just fun and easy to do. You can even buy the pizza dough already made if you prefer.

I actually had some leftover dough so I did refrigerate it and used two days later for a pizza :-)

Anyhow, I hope you try this and if you do let me know

Enjoy!!

This is the soy chorizo I used which I bought at Trader Joe’s. We just love it!!

I use soy chorizo, frozen spinach thawed out and drain and provolone cheese. You can use any filling of your choice.

Before baking and after baking pictures. I baked them on a pizza stone but you can use a baking sheet previously lined with parchment paper.

Veggie calzones

Yield: 7-8 calzones

Ingredients:

4 tablespoons olive oil
2 1/2 teaspoons instant yeast
1 tablespoon sugar
2 cups lukewarm water, plus 3-6 tablespoons
1 teaspoon gluten, you can omit this if you don't have it
1 1/3 cups bread flour, all purpose flour will work as well
3 cups whole wheat pastry flour, you can use all 4 1/3 cup whole wheat, I have before
3/4 teaspoon salt
Dry spices such as oregano, basil and rosemary,  I used Cajun

FILLING

16 oz bag frozen chopped spinach, thawed out and drained
12 oz soy chorizo
2-3 slices of provolone cheese per calzone, Mozzarella cheese also works, I just didn't have any

 

 

Directions:

In a bowl mix in the dough ingredients. Knead to make a smooth dough. It will take about 5 minutes. I do this process by hand (you can use your mixer, I just don't have one, never cared for one really, I do my mixes the old fashion way)

Place the dough in a lightly oiled bowl. Cover it with plastic wrap or a cloth, and let rise until very puffy, about 1 hour 30 minutes.

Preheat oven to 425°F. If not using a pizza stone line a baking pan with parchment paper and set aside.

Divide the dough into 8 portions and spread each portion of the dough into a rectangle/oval on a lightly floured surface.In a mixing bowl, combine the spinach and soy. Place 2-3 slices on the cheese over the calzone and spoon about 2-3 tablespoons of te soy mixture onto each piece of dough.

Fold the dough over the filling and pinch the edges to seal the calzone. Transfer each calzone to the baking sheet. You can brush the top of each calzone with some olive oil and sprinkle with spices, I didn't do this.

Bake for about 15– 18 minutes or until golden on top and cooked through.

The post Veggie calzones appeared first on Eat Good 4 Life.

Ladies and gentleman, deep dish pizza! I love, love, love it. I heard about it on TV a while back and yesterday I heard about again while watching the travel channel. I thought to myself, I have to make it, and make it immediately. So I did.

The next day I ventured in my kitchen to make my own version. I kept the concept of the deep dish the same with my two 9 inch round pans, which by the way they were quite deep. So here I was making the pizza!

The result was quite good, I liked it, oh no wait, I loved it, that’s right!!!……….

For my version I used my old whole wheat pizza crust tweaked a bit plus some unusual filling/toppings like shrimp. You may think that using shrimp is gross but you can choose your own toppings :-)

I also used tons of cheese, provolone and mozzarella. You can also choose which ever cheese you desire. Anyhow, I think this is a winner recipe. Next time I will be making it with different topping ingredients and see which one is best.

Enjoy!

Here you can appreciate the first stages. Rolling the dough into the pan and placing the cheeses in the bottom of the dish.

Then I placed the shrimp followed by the caramelized red onions, which I made tons, love them!!

Last but not least, the tomato sauce with a lot of dry oregano. The left picture was before placing the pizzas in the oven. The right picture was after it was done.

……and the final product, so yummy!!

Deep Dish Whole Wheat Pizza

Yield: 2 large deep dish pizzas

Ingredients:

Dough for two pies

4 tablespoons olive oil
2 1/2 teaspoons instant yeast
1 tablespoon sugar
2 cups lukewarm water
1/2 teaspoon gluten
4 1/3 cups whole wheat pastry flour
3/4 teaspoon salt
Dry spices such as oregano, basil and rosemary

Filling for two pies

1 lb shrimp, thawed

3 medium red onions, sliced

16 oz reduced fat mozzarella cheese

1/2 lb slices provolone

1 cup tomato sauce

1/4 cup grated Parmesan, Pecorino, or Romano cheese

Directions:

In a mixing bowl, mix the dough ingredients, knead to make a smooth dough. It will take about 5 minutes. I do this process by hand, however you can use your mixer, I just don't have one, never cared for one really, I do my mixes the old fashion way!!

Place the dough in a lightly oiled bowl. Cover it with plastic wrap, and let it rise until very puffy, about 1 hour 30 minutes.
Grease the bottom and sides of two 9 inch baking pans. Half the dough and with your hands roll each piece as large of a circle as you can. Lay the dough in the pan and stretch it towards the edges and up the sides until it starts to shrink back. Let it rest for 15 minutes. (For this step I actually roll out the dough with the rolling pin and fit it into the pan, fix any imperfections, and stretch the dough as need it)

While the dough rests, in a sauce pan cook onions until caramelized, about 10-15 minutes.
Preheat oven to 425°F. Place mozzarella and provolone cheeses over the bottom of the doughs, followed by the shrimp, onions and tomato sauce. Sprinkle grated cheese and dry spices and bake for 35-45 minutes. (I actually did not use any grated cheese, I FORGOT :-(

Allow the pizza to cool for 10-15 minutes before cutting into it. I couldn't resist doing that though so my cheese got everywhere, that was OK :-)

The post Deep Dish Whole Wheat Pizza appeared first on Eat Good 4 Life.

My cousin came with her little two kids over the weekend so I figured I make pizza since that is always a go for everyone. I made three pies in total, two veggie and one with a pesto base.

It was the first time I made a pesto pizza and for sure it will not be the last. Lately I have been making recipe keepers, and I am so excited about it. So far I have quite a few recipes for my upcoming book, I just don’t know how I am going to come about choosing which one to add and which to omit, oh well will see how it goes.

As for the pizza. You can find the dough recipe here or here. They are both different. I prefer the second one though. This recipe will be enough for two pies. I normally double it because I make 3-4 pies each time. The ingredient list below is what I did for the filling but you can add, omit, substitute what ever you may like.

Enjoy!

Vegetable, Pesto, and Three Cheese Pizza

Miryam's original recipe

Yield: 6-8 servings

Ingredients:

3-5 tablespoons pesto sauce, I buy made but without the hydrogenated fats
1/2 cup Gorgonzola cheese
2 slices provolone cheese, chopped
1 cup skim mozzarella cheese, cubed or grated.
1/2 red onion, sliced
1/2 cup black olives, chopped
1/2 cup red pepper, chopped
1/2 cup green pepper, chopped
1 tablespoon dry oregano

 

Directions:

Preheat oven to 400F.

Roll out the prepared dough into a round, square, rectangle, how ever you may like the pizza pie shape to be. Spread pesto sauce over the dough. Sprinkle goat, and provolone cheese over pie. Arrange veggies and olives over pizza.

Sprinkle mozzarella and dry oregano and bake for 20-25 minutes.

The post Vegetable, Pesto, and Three Cheese Pizza appeared first on Eat Good 4 Life.