Pizza, in my opinion, is probably close to being a PERFECT food. I really love it, and a pizza done well can elicit moans. As a diabetic, I need to be careful with pizza, as it is one of those things that can get my blood sugar levels out of whack quickly. And as one who tries to adhere to the principles of Weight Watchers, pizza is one of those things that does not make it into my menu rotation often.
However, neither of those things can stop the craving.
The key for me is the crust. I am a thin crust kind of girl. I NEVER understood those people who didn't eat the end of their pizza crusts. I am always the girl asking those people, 'um, you're not going to eat those? Can I have them??' Deep down, it just seems WRONG to waste them. So, Friday night we decided to make pizza. Of the white variety. So simple and so tasty. Here is what you need:
Ready made whole wheat pizza dough. (usually found in the biscuit section)
Ricotta cheese- fat free, low fat or regular
Shredded mozzarella- reduced fat
Fresh Basil, torn into pieces
Thinly sliced red onion
Crushed red chili
fresh basil and parmesean cheese for garnish.
Take your pizza dough and roll it out until it is VERY thin. You will need to flour the counter to keep it from sticking.
Put the rolled out dough on a baking sheet with baking paper, or even better, on a pizza stone.
Spread the ricotta evenly on the dough, kind of like cream cheese. drizzle a good quality olive oil on top. Add sea salt and fresh cracked pepper.
Sprinkle the shredded mozzarella on top. You don't need the whole bag. Tear up the fresh mozzarella and distribute it evenly. Follow with the basil, red onion and crushed chili:
Here's a close up:
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Slap in a HOT oven, around 225 celcius, on the bottom shelf. Let it bake for about 15 minutes. Just keep checking on it cause cooking times vary from oven to oven. Take it out when it is golden and bubbly:
Slice it and garnish it with fresh parmesean and basil:
Take a couple of slices and enjoy. This is one good pizza. Whether it's the lack of tomatoes and meat, I'm not sure, but it is brilliant in its simplicity: