Whole Wheat Pizza (Spinach Bacon Artichoke)

This is the Whole Wheat Pizza Crust Recipe..
* Notes: Everytime I make this recipe, I split the dough into 2 doughs, it makes the crust thinner but I just freeze the other half for a few days and make another pizza with that so I dont have to make a new crust each time.
* I also use all wheat flour, no all purpose like the recipe suggests- makes it healthier! I will use 1/2 cup all purpose flour to roll the dough out.

Ingredients

• 1 teaspoon white sugar
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon active dry yeast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 cups whole wheat flour
• 1 1/2 cups all-purpose flour

Directions

1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
5. Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Then to make the Spinach Bacon Artichoke Kind...

Ingredients

Pesto Sauce

Mozarella Cheese

Fresh Spinach

1 Can of artichoke hearts

6-7 slices of bacon (I buy the precooked bacon for this!)

Sliced chicken is good too if you like it! My husband doesnt really so I skip this 

After I roll the Pizza crust out I spread Pesto Sauce all over the crust, topped with a couple handfuls of Mozarella Cheese- then I dice Bacon, Spinach and artichokes and spread those toppings all over the top and Bake it for 16 min on 425 degrees- or until the cheese starts to brown.

Easy as that!

Zucchini Pizza Bites

Zucchini Pizza Bites
Gina's Weight Watcher Recipes
Servings: 1 • Serving Size: 4 pieces • Old Points: 2 pts • Points+: 3 pts
Calories: 124.8 • Fat: 5.7 g • Protein: 8.2 g • Carb: 10.4 g • Fiber: 3.0 g

Ingredients:

• 4 slices large zucchini 1/4" thick (or 1 medium zucchini cut on diagnal)
• Spray olive oil (I used my Misto)
• 2 tbsp pizza sauce
• 1/4 cup part skim mozzarella
• salt and pepper

Directions:
Cut zucchini about 1/4 inch thick. Spray both side lightly with oil and season with salt and pepper. Broil or grill for about 2 minute on each side. Top with sauce and cheese and broil for an additional minute or two. (Careful not to burn cheese)

Hummus

1 15 ounce can of chickpeas/garbanzo beans
2 T tahini
1-2 cloves of garlic
1/2 tsp kosher salt
1/4 tsp cayenne pepper
1/4 tsp cumin
1/4 tsp paprika
juice of one lemon
olive oil, about 1/4 cup
water
2 T plain greek yogurt (optional)


Cream tahini and lemon juice in food processor or blender until light and fluffy. You can add a little water and/or olive oil to help this process. Add the garlic, salt, cayenne, cumin and paprika and pulse until incorporated. Now add the rinsed chickpeas 1/3 can at a time and blend until smooth. At this point add enough olive oil, water to reach your desired consistency. Enjoy with pita chips and veggies.

NOTES:
• When I make my hummus I taste as I go and add a little more of this and that, which is why the measurements are approximate.

• The greek yogurt makes it really creamy, but if you don't have it on hand, no worries

• Tahini can be found at health food stores or in the asain section of some regular grocery stores. It's a sesame seed paste. It's kind of expensive, but lasts a really long time.

• If you want a super smooth hummus and have some time on your hands, you can peel the chickpeas. After you rinse them in cold water, take a handful between your hands and run your hands together. The skins should fall right off. 

Roasted Veggies.

picture via marthastewart

you'll need:

-your choice of veggies {my favorite combo: carrots, asparagus, red potatoes, 

yellow squash, and broccoli.}

-olive oil

-salt and pepper

-1 lemon

-parmesan 

oven set at 400 degrees. 

cut all veggies around the same size, and mix together in a large

bowl with olive oil, salt and pepper, and parmesan. 

lay out on a lined, with tin foil, baking sheet and put half of a lemon {i use a whole, 

because i love that fresh lemon taste} juice squeezed on top. 

top with a little more pepper and salt. 

cook for 1 hour. and broil, on low, for the last 5 minutes. {watching closely}

take out, and enjoy.

done. yummy!

January Sign Up

Happy New Year everyone! Here is the sign up for January. In case you're not on Facebook, we decided to move recipe club to the third Tuesday of the month so it will be on January 17th. It will be hosted by Erin and she has reserved the Belle Monet clubhouse for us. We thought we'd try to start the year out right with the theme of 'Healthy Eating.' So sign up to bring your favorite healthy food to share with everyone. Can't wait to see you all in two weeks!

Main Dish- Ashley- Whole Wheat Spinach Artichoke Pizza
Main Dish-
Side Dish- Mel- zucchini pizzas
Side Dish- Nikki- Baked Veggies
Dessert- Valerie
Dessert-
Snack- Jessica
Snack- Liz- Green Smoothies

*Just as a reminder make sure to bring one copy of your recipe to give to me so that I can post it on the blog. Thanks!