Breaking out of the rut

We love pizza and have it often as an easy weeknight dinner.  We tend to get in the habit of having some of the same ones over and over and I wanted to change it up.  Looking back at blog, we have had this before.  However, we haven’t had it since 2012.  So I guess that doesn’t count as a rut if you have something once every 5 years!

Chicken Pizza Francaise

  • 1 prepared pizza crust, preferably whole wheat
  • 1 whole boneless, skinless chicken breast, slightly pounded
  • 1 clove of garlic minced
  • 1 tsp olive oil
  • 1 tsp Herbes de Provence (you can substitute thyme)
  • 5 medium shallots, sliced
  • 1 bag baby spinach
  • 1/2 cup grated Gruyere cheese
  • 2 TB Dijon mustard
  • 2 TB mayonnaise

Sprinkle chicken with garlic and Herbes de Provence.  Heat olive oil in a nonstick pan and cook chicken about 3 minutes a side until browned on the outside and just cooked through.  Set aside.  Add shallots to the pan along with about 4 TB of water.  Stir and cook until shallots are soft and golden brown (about 5 minutes).  Add another 1 – 2 TB of water and the spinach, stirring until spinach is wilted.  Set aside.

Thinly slice chicken.

Preheat oven to 450.  Combine dijon mustard and mayonnaise in a small bowl and spread on pizza crust.  Top with spinach and shallot mixture.  Top with chicken and then with cheese.  Bake at 450 about 10 minutes until cheese is melted.  Enjoy!

Old Faithful

Last night was a completely new invention so tonight is a reliable standby.  This pizza is one of our favorites.  I don’t think I could get my husband to have salad for dinner two nights in a row but by loading this up with arugula, we’re still getting our veggies!

Scallop and Arugula Pizza

  • 2/3 lb sea scallops, rinsed and dried and sliced into thin slices
  • 3 TB pesto
  • 1 pizza crust (I used whole wheat)
  • 1 1/2 TB tomato paste and tomato sauce (tomato sauce alone makes this a little watery and the paste is a little strong – a combination of two is perfect but either alone will do.)
  • 1 cup arugula, rinsed and dried
  • 1  TB Pinenuts
  • Fresh grated Parmesan cheese

Preheat ovento 450.  Combine scallop slices and pesto in bowl.  Spread tomato paste on pizza crust and top with arugula.  Arrange pesto scallop slices on arugula and spread any extra pesto on top.  Sprinkle pine nuts on top and bake for 8 – 10 minutes or until scallops are cooked through.  Sprinkle with Parmesan cheese and serve.

Pesto scallop arugula pizza

Healthy dinner

This pizza has lots of flavor for the calories.  I actually made the topping last night and refrigerated since I had a long commute tonight.  Keith loved it – it’s been a while since we’ve had it but I’m thinking it won’t be too long before we have it again!

Shrimp and Creole Pizza

  • 1 pizza shell
  • 2 tsp canola oil
  • 1 onion, thinly sliced
  • 1 large or 2 small garlic cloves minced
  • 1 red pepper, seeded and thinly sliced
  • 1 14 1/2 oz can diced or stewed tomatoes
  • 1 TB Cajun seasoning
  • 3/4 lb shrimp, peeled, deveined and cut in half lengthwise
  • 1 cup shredded Mozzarella cheese
  • dried parsley flakes

Heat a non-stick pan over medium heat.  Add canola oil.  Add onion, garlic and pepper and cook, stirring until veggies are soft (5 – 8  minutes).  Add tomatoes and Cajun seasoning and cook, stirring another 5 minutes.  Add shrimp and cook stirring for 3 – 5 minutes until shrimp are just turning pink.  Remove from heat.

Spread mixture over pizza crust and sprinkle with cheese.  Bake at 450 for about 6 minutes and top with parsley flakes.

Shrimp Creole pizza

Pizza night!

Tonight we had a healthy pizza for dinner.  We last had this almost 2 years ago and Keith had forgotten about it.  He loved it.  I’ll have to put it in the rotation a bit more often!

Shrimp and Creole Pizza

  • 1 pizza shell
  • 2 tsp olive oil
  • 1 onion, thinly sliced
  • 1 large or 2 small garlic cloves minced
  • 1 red pepper, seeded and thinly sliced
  • 1 14 1/2 oz can diced or stewed tomatoes
  • 1 TB Cajun seasoning
  • 3/4 lb shrimp, peeled, deveined and cut in half lengthwise
  • 3/4 cup shredded Mozzarella cheese

Heat a non-stick pan over medium heat.  Add canola oil.  Add onion, garlic and pepper and cook, stirring until veggies are soft (5 – 8  minutes).  Add tomatoes and Cajun seasoning and cook, stirring another 5 minutes.  Add shrimp and cook stirring for 3 – 5 minutes until shrimp are just turning pink.  Remove from heat.

Spread mixture over pizza crust and sprinkle with cheese.  Bake at 450 for about 6 minutes.

Shrimp Creole pizza

Healthy pizza

Years ago I read an article that suggested building your pizza with vegetables first and cheese last.  This simple change ends up providing less surface area to pile on the cheese and the vegetables make it healthy.  This is one of my favorite combinations but add whatever vegetables you like:

Vegetable pizza

  • 1 whole wheat prepared pizza crust
  • 1/4 cup tomato sauce
  • 1 package mushrooms, cleaned, stemmed and sliced
  • 1 can artichoke hearts, rinsed, drained and quartered
  • 1/2 cup of shredded Mozzarella cheese

Top pizza crust with sauce and then pile on vegetables.  Sprinkle on cheese and a little oregano.  (I added a couple of anchovies on my side.)  Bake on a pizza stone in a preheated 425 oven for about 10 minutes.

If you are craving meat, a little bit of prosciutto would be delicious with this combination and would only add a little bit of guilt!

Shrimp Creole pizza

After all of the excess of the holidays, this low fat pizza was just the thing to get us back on track.  And there are leftovers for lunch one day this week.  And it is quick to fix while we cranked out our third batch of sugar cookies in 5 days for a class party at school tomorrow – this round was pink hearts, blue butterflies and blue and purple flowers to thank an awesome long-term substitute teacher who has covered while Samantha’s teacher was out on maternity leave.

Shrimp and Creole Pizza

  • 1 pizza shell
  • 2 tsp canola oil
  • 1 onion, thinly sliced
  • 1 large or 2 small garlic cloves minced
  • 1 red pepper, seeded and thinly sliced
  • 1 14 1/2 oz can diced or stewed tomatoes
  • 1 TB Cajun seasoning
  • 3/4 lb shrimp, peeled, deveined and cut in half lengthwise
  • 1 cup shredded Mozzarella cheese
  • dried parsley flakes

Heat a non-stick pan over medium heat.  Add canola oil.  Add onion, garlic and pepper and cook, stirring until veggies are soft (5 – 8  minutes).  Add tomatoes and Cajun seasoning and cook, stirring another 5 minutes.  Add shrimp and cook stirring for 3 – 5 minutes until shrimp are just turning pink.  Remove from heat.

Spread mixture over pizza crust and sprinkle with cheese.  Bake at 450 for about 6 minutes and top with parsley flakes.

Shrimp Creole pizza

Pizza night

It was pizza night at our house tonight.  Samantha had leftover pizza from the freezer and we had one of our favorite healthy pizzas:

Scallop and Arugula Pizza

  • 2/3 lb sea scallops, rinsed and dried and sliced into thin slices
  • 3 TB pesto
  • 1 pizza crust (I used whole wheat)
  • 1 1/2 TB tomato paste and tomato sauce (tomato sauce alone makes this a little watery and the paste is a little strong – a combination of two is perfect but either alone will do.)
  • 1 cup arugula, rinsed and dried
  • 1  TB Pinenuts
  • Fresh grated Parmesan cheese

Preheat ovento 450.  Combine scallop slices and pesto in bowl.  Spread tomato paste on pizza crust and top with arugula.  Arrange pesto scallop slices on arugula and spread any extra pesto on top.  Sprinkle pine nuts on top and bake for 8 – 10 minutes or until scallops are cooked through.  Sprinkle with Parmesan cheese and serve.

Building a better pizza

So we are trying to eat healthy to go along with our new exercise program.  Pizza can be part of a nutritious dinner but it all comes down to how you build it.  Put your lowest calorie items on first!  We sampled some Aidell’s caramelized onion chicken meatballs at Graul’s over the weekend.  I’m not usually a big fan of meatballs but these are excellent.  I was planning on a pizza night so decided to incorporate them.  Here is what I did:

Caramelized onion meatball mushroom pizza

  • 1 thin crust Boboli pizza shell
  • 3 TB tomato sauce
  • 1 package mushrooms, stemmed, cleaned and sliced
  • 1 cup shredded Mozzarella cheese
  • 1/2 package Aidell’s caramelized onion chicken meatballs thinly sliced

Preheat oven to 450.  Top pizza shell with tomato sauce and then pile on mushrooms.  Top with cheese and meatball slices.  Bake on a pizza stone for 10 minutes.  Serve.  So delicious I didn’t stop to take a picture. 

 

Pizza, pizza, pizza

You may think that you can’t have pizza if you are trying to lose weight but you can.  The trick is to rethink your pizza.  Boboli makes a delicious whole wheat pizza crust which makes that part a little healthier.  Instead of starting with cheese, you want to start with vegetables and then add some cheese on top (this doesn’t leave as much room for cheese).  I topped our pizza crust with the vegetables that I roasted over the weekend and then some cheese.  If you don’t have time to roast vegetables, get some chopped mushrooms and a few onions from the salad bar at the grocery store and grab a can of artichoke hearts – that makes a great topping for a salad bar pizza.  Here is what I did:

Pizza with roasted vegetables

  • roasted vegetables for pizza (see Sunday’s blog – I used zucchini, yellow squash, plum tomato, red onion and asparagus tossed with olive oil)
  • 1 prepared pizza crust (I used a Boboli whole wheat crust)
  • 1 cup shredded Mozzarella cheese
  • 2 TB grated Parmesan cheese
  • 6 fresh basil leaves, chopped (or 1 tsp dried basil)

We have a pizza stone and we use it often.  Put it in the oven before you preheat the oven or it can break.  Preheat oven to 475.  Top pizza crust with vegetables using a slotted spoon to drain off liquid.  Top with Mozzarella cheese and bake for 10 – 12 minutes.  Vegetables should be hot and cheese should be melted.  Remove from oven and top with Parmesan cheese and basil.  Slice and serve.