Fat-free pizza

1 servings

Ingredients

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Directions

1) Don't use oil in the pizza dough (garlic dough recipe attached). 2) Don't spread oil on top of the rolled dough as a moisture barrier ++ instead, pre-cook veggies and drain them very well, and use chunky sauces that are not too liquid. This will keep the crust from getting soggy. The use of a pizza stone is also highly recommended for a crisp crust. 3) Use only fatfree cheeses, although the use of tiny amounts of freshly-grated Parmesan (not the cardboard stuff in the can that requires tons of it for any flavor at all) is not bad. 4) Use sauces that don't have any oil. One of my quick-and-dirty sauces is to take a jar of Millina's Finest Garlic Garlic Pasta Sauce (fatfree), add some canned chopped tomatoes, a small handful of basil, some oregano and thyme and black pepper, and a splash of balsamic vinegar. Then I cook it down or strain it to make it less runny. 5) Choose toppings that are fatfree, and be creative. This means no meat (although I have made faux pepperoni using seitan and it wasn't actively bad, just boring), but you can make pizza using fatfree refried beans, or artichoke hearts and red onion, or spinach and yellow onion, or....

The possibilities are endless. Here's the recipe for the garlic pizza dough. I make a double recipe of this in my bread machine, halve it, and freeze the two halves. Pizza dough is much easier to work when it is cold, so it doesn't take long to thaw and be workable. Oh, another hint. Fatfree cheeses tend to not melt (they stay rubbery) and not brown. To solve the former problem, put the cheese (I use fatfree mozarella) directly on the crust, then put the other toppings on and cover it all with the sauce. Then cook in a 450 - 500 degree F oven on a preheated pizza stone and the cheese will melt. Last hint: Be sure to use enough cornmeal on your pizza peel and stone. Last night my wife was doing the rolling out of the dough, and she didn't use enough. When I tried to briskly slide the pizza off the peel onto the stone as usual, it stuck to the peel and about ¼ of the toppings and sauce went flying against the rear wall of the oven and down to the bottom of the oven. Yech! I'm reading news now as a procrastination measure against cleaning the oven. :-( Basic Garlic Thin Crust Pizza Dough ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Recipe By: Donna Rathmell German in "The Best Pizza is made at home" Serving Size: 1 Preparation Time :2:00 1 teaspoon active dry yeast 2 cups : bread flour ¼ teaspoon salt 3 cloves fresh garlic ++ minced or pressed ⅔ cup lukewarm water ++ plus 1 tablespoon [The original author's general directions for pizza dough-making are quite lengthy and explicit; I include here only a portion of the general directions for bread machines and for making dough by hand. Her directions are more detailed, and include specific instructions for using dough makers, food processors, and heavy-duty mixers with dough hooks. I highly recommend the cookbook for any pizza-lover!] If using a bread machine, add the ingredients in the order specified for your particular machine. If your machine has a double kneading cycle, remove the dough after an hour of rising and turn off your machine; allowing the dough to knead a second time causes bubbles which are difficult to roll. If making by hand, proof the yeast in ¼ to ⅓ of the water with a pinch of sugar. Then add the remaining liquid ingredients, mix well, then add the dry ingredients and stir until you can no longer work the dough with a spoon. Turn the dough out onto a well-floured counter, knead for 5 to 10 minutes, and allow to rise covered in a warm place for 50 to 60 minutes. For a thin-crust pizza, roll the dough out ⅛ inch thick; slightly thicker at the edges. Turn the edges up slightly to prevent run-off in the oven, and place toppings no closer than ¼ inch to the edge of the dough, preferably no closer than ½ inch. - - - - - - - - - - - - - - - - - ~ Serving Ideas : Form extra dough into breadsticks and bake alongside pizza NOTES : (adapted by Curtis Jackson) Donna Rathmell German sez: "For garlic lovers everywhere! Top with anything. I keep a jar of minced garlic in the refrigerator for this dough, and use 2 heaping teaspoons." Curtis sez: "This is one place where I agree that minced garlic from a jar works just fine, and I agree also with the 2 heaping teaspoons for this recipe. I make a double recipe using one 2¼ teaspoon standard packet of active dry yeast and doubling all other ingredients. The double recipe works great on the Dough setting of my 1-½ pound loaf Hitachi bread machine." SINGLE RECIPE MAKES ENOUGH DOUGH FOR ONE 16-INCH THIN CRUST PIZZA Submitted By SAM LEFKOWITZ On 10-26-94

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