Pizza Recipe
Here's the pizza recipe I have which is actually pretty good.
Caramelized Onion, Roasted Red Pepper & Goat Cheese Pizza (From the preventing diabetes class)
2 t Olive Oil
2 C thinly sliced sweet onion, seperated into rings (about 1 onion)
1 T brown sugar
1 Italian cheese flavored pizza crust (such as Boboli)
2 red peppers
1/2 C ready to eat sun-dried tomatoes
2/3 C (3 ounces) crumbled goat cheese
1/4 C chopped fresh basil
Heat olive oil in a large, nonstick skillet over medium-high heat. Add onion and brown sugar, stir; cover and cook for 3 minutes. Uncover and cook for 20 minutes or until golden brown, stirring frequently.
While the onions cook, roast the red peppers. Slice red peppers in half, remove seeds, and flatten with the palm of your hand. Either grill at 400 degrees or broil on high until the outside skin of the pepper is black. Place in paper bag for 5 minutes or until cool enough to handle. Peel skin back from peppers. Place in food processor with sun-dried tomatoes, process until tomato paste consistency.
Place the pizza crust on a baking shee. Spread red pepper mixture over crust. Top with onion and cheese. Bake at 425 degrees for 10 minutes or until crust is golden brown. Sprinkle with fresh basil. Cut into 6 wedges.
Make 3 servings of 2 wedges each
Nutrition per serving:
Calories - 290
Protein - 12 grams
Carbohydrates - 37 grams
Fat - 12 grams
Saturated fat - 4 grams
Monounsaturated fat - 2 grams
Dietary Fiber - 3 grams
Changes I've made:
Roast 1 bulb of garlic. Add about 5-6 large cloves of roasted garlic to pepper and sun-dried tomatoes, reducing sun-dried tomatoes to about 1/3 C. Pre-cook a chicken breast (bonless and skinless with as little fat as possible), tear into small pieces. Put remaining garlic cloves and chicken on top of onions. Cover with cheese. After baking for 10 minutes place pizza under broiler and broil until cheese starts to brown. I omit the basil when I use the garlic and chicken.
Caramelized Onion, Roasted Red Pepper & Goat Cheese Pizza (From the preventing diabetes class)
2 t Olive Oil
2 C thinly sliced sweet onion, seperated into rings (about 1 onion)
1 T brown sugar
1 Italian cheese flavored pizza crust (such as Boboli)
2 red peppers
1/2 C ready to eat sun-dried tomatoes
2/3 C (3 ounces) crumbled goat cheese
1/4 C chopped fresh basil
Heat olive oil in a large, nonstick skillet over medium-high heat. Add onion and brown sugar, stir; cover and cook for 3 minutes. Uncover and cook for 20 minutes or until golden brown, stirring frequently.
While the onions cook, roast the red peppers. Slice red peppers in half, remove seeds, and flatten with the palm of your hand. Either grill at 400 degrees or broil on high until the outside skin of the pepper is black. Place in paper bag for 5 minutes or until cool enough to handle. Peel skin back from peppers. Place in food processor with sun-dried tomatoes, process until tomato paste consistency.
Place the pizza crust on a baking shee. Spread red pepper mixture over crust. Top with onion and cheese. Bake at 425 degrees for 10 minutes or until crust is golden brown. Sprinkle with fresh basil. Cut into 6 wedges.
Make 3 servings of 2 wedges each
Nutrition per serving:
Calories - 290
Protein - 12 grams
Carbohydrates - 37 grams
Fat - 12 grams
Saturated fat - 4 grams
Monounsaturated fat - 2 grams
Dietary Fiber - 3 grams
Changes I've made:
Roast 1 bulb of garlic. Add about 5-6 large cloves of roasted garlic to pepper and sun-dried tomatoes, reducing sun-dried tomatoes to about 1/3 C. Pre-cook a chicken breast (bonless and skinless with as little fat as possible), tear into small pieces. Put remaining garlic cloves and chicken on top of onions. Cover with cheese. After baking for 10 minutes place pizza under broiler and broil until cheese starts to brown. I omit the basil when I use the garlic and chicken.