I really miss pizza

[recipelover]

Here is another SB pizza that was posted by Melissa_1 quite a while ago that got good reviews.

MEATSA PIZZA

1 or 2 lbs extra lean ground beef or turkey (depends on the size pan you are using)
2 eggs
Tomato Paste/Tomato Sauce (watch the grams of sugar - keep it low, less than 3 g)
No-fat cheese - cheddar & mozzarella (or low-fat)
Veggie/Canadian bacon toppings

Brown the meat in a skillet. Don't overcook it. Take it just past the pink stage.

Drain the grease off. Put in casserole dish and let cool.

Add two eggs and mash it all around and then pack it down tight.

Mix up a sauce to the consistency of your liking. Use a small can of tomato paste (6 oz?) and add tomato sauce. Sprinkle in some oregano. Spread it over the meat "crust."

Sprinkle some cheese over the meat and then add your favorite toppings.
Here's what I used:

Canadian bacon
onions
green (bell) peppers
zucchini
"green" tomatoes (they stay firm and taste great!)

Add some more cheese

Cook at 350 until cheese melts - about 40-45 minutes.

Other toppings: mushrooms, olives, whatever!

[AidysMama]

When I finally get to my goal weight I plan on allowing myself a treat every few weeks such as real pizza or perhaps some ice cream!!! I miss a nice greasy slice of NY pizza too!

[lorihala]

Donato's (a local-type pizza place) inspired me to make my own crust-less pizza. Put some pizza sauce in a small pan, add turkey pepperoni and/or sausage, then sprinkle with cheese, oragano and italian spices. Put in the oven at 425-450 for about 7-12 minutes (depending on your oven). Pull out and eat. It is a god-send for me and I eat this about 2-3 times a month.

[TammaraDawn]

I dont know if any of you have the South Beach "Good fats Good carbs guide" its written by Arthur Agatston M.D. I got my copy at Sams Club but I heard they have it at Costco as well...... anyway there is a section on pizza and if you eat whole wheat crust pizza you can have cheese OR vegetarian pizza........ If you have a gourmet Pizza place where you live they usually have a real whole wheat crust pizza, such as Magpies Pizza. Also they use whole tomatoes to make the sauce, they will give you info on what all goes into the sauce etc....... anyway we order a whole wheat crust cheese pizza from Magpies here every saturday, you would be surprised how good the whole wheat crust tastes and I even prefer it to regular pizza crust now......but if you dont have a copy of that book I would suggest you pick one up, its less than $8.00 for the guide and they have so many different foods in there to help you know if something is either Good, Limited, very Limited or if you should avoid the food altogether......... just so you know the whole wheat pizza was marked as "GOOD"
The book is small so its not like you have to read a novel or anything but it is very helpful in case you have any questions about what is or isnt a good idea to eat..........

[Kimboroni]

The problem with buying whole wheat pizza somewhere is that it's too hard to determine if the whole wheat is the main flour or not. The requirement for getting to use the "whole wheat" label is that it simply needs contain whole wheat flour-- it doesn't have to be the main ingredient or even a major ingredient.

For SB, we want to avoid refined flours except in small amounts, so just any "whole wheat ______" won't do. It has to be 100% whole wheat or close to that.

[TammaraDawn]

Yes, the whole wheat issue is important, but like the book"Good fats Good carbs Guide" says you can even buy a frozen store bought whole wheat pizza and that is considered fine, even if you make your own pizza and make the whole wheat crust yourself you are probably getting a better crust than the store bought frozen pizza, less stripped of the needed ingredients......... But its fine to order whole wheat pizza if your ordering from a reputable place that does offer a list of all ingredients that go into making their product, like most gourmet pizza places that we have here do........ It does cost alot more than a regular pizza does, but that just depends on if you want to make your own or buy one......... you can find all the ingredinets to make your own crust at any whole foods store.

[Kimboroni]

Sure, if you can read the ingredients and they check out okay, then you're fine. I just wanted to point out that the "whole wheat" label is really, really lax and not a guarantee of SB-friendliness. I give info like that for anyone who might read the thread-- I'm not assuming that you personally don't know that.

Like I said on page 1, we love making our own whole wheat crust. That's what we're eating tonight, incidentally!

[lalylun]

I really love everything thats Italian (from food to handbags)

I invented this out because I missed pasta and pizza.

You will need:

1 whole egg
1 egg white
1/2 cup of crushed canned tomato.
1 sprig of fresh flat Italian parsley
3 big leafs or 5 small leafs of fresh basil
1 clove of garlic pressed or mashed
a pinch of dry origano (origano is always more fragrant when dry)
1 teaspoon of parmesan or romano cheese ( and please use the one in the fridge not the kraft kind, it's so much better)
1 tablespoon of part skim mozarella cheese

In a bol wisk together egg and egg white then reserve
Spray a 6-8 inche non-adhesive pan with cooking spray
heat the pan for one minute on medium-high heat
add garlic, basil, parsley, and origano
them stir until basil turn a fresh green color (less then one minute)
Add tomatoes and stir again
Then add reserved egg mixture to the pan and do not stir
sprinkle the parmesan and the mozarella
It should start to bubble
then when it starts to look cooked on the sides take a heat resitant spatula and turnhalf the omelette in a half moon let cook to desired consistancy( I like when its a bit clamy still)
add salt and cracked pepper to taste and enjoy...

Dont substitute fresh herb with dry it's just not the same[/b]

[Hodaka]

interesting thing.. we used to buy just the bags of crust mix and make pizza and it was only so so most of the time. We purchased pizza more often than not. Now I make all of mine homemade with WW crust and my wife has said that they're the absolute best.. I also experiment a lot more. my favorite is making a cheeseburger pizza..yumm

one hint, the key to a really good crust is a pizza stone.. i'd not make pizza without mine..

[mommy2three]

Okay Hodaka! You've got to help me! Cheeseburger pizzas are to die for! Please tell me the exact recipe for your crusts (my last one was edible but that was about it!) and how you combine ingredients for the cheeseburger pizza! Sounds like dinner tonight! Yum!

[blosinlv]

I love whole wheat everything, except pizza crust. We have a real, thin crust home made pizza once in a few months and I love it. My husband makes the best pizza using an old brown scruffy pan that makes the bottom of the crust golden brown and crispy. He made it the other night and it was wonderful and will satisfy my pizza craving for another couple of months. We come from NY so of course it was dribbled with EVOO.

[Hodaka]

Okay Hodaka! You've got to help me! Cheeseburger pizzas are to die for! Please tell me the exact recipe for your crusts (my last one was edible but that was about it!) and how you combine ingredients for the cheeseburger pizza! Sounds like dinner tonight! Yum!

hmm, recipe.. what's that? let me see if I can work out the measurements and write them down. Usually I just start throwing things together..

my crust I usually make on the dough cycle of my bread machine, but you could do the whole knead and rise thing.. i basically use:

3 cups WW flour
1 cup warm water
1 tablespoon yeast (I use the quick breadmachine kind)
1 pinch salt
4 teaspoons EVOO
2 tablespoon vital wheat gluten (optional, but i think it helps WW dough)

I've been known to add oregano, poppy seeds, and onion flakes as well to the crust, but again, these are optional..

the trick is getting the water content just right.. you want it to make a nice elastic ball, but not be super wet. Too little water and you get crumbles.. too much and it's just plain soggy and hard to work with.

I divide this in half to make 2 round pizzas. If your dough was too wet, you'll be adding a lot of flour at this stage to elastic it up a bit.. spread it out by hand. Round is boring and hard to achieve. I then put a bit of flour on my pizza peel (the paddle you use to transfer the pizza onto the pizza stone and take it out) and then put my crust on for building and crimp up the sides a bit to hold the bounty I'm about to add.


I start with sauce.. sometimes I make it sometimes I buy it. You don't want too much because it will make the pizza soggy..

Sometimes I spread in extra minced garlic into the sauce at this point. I love garlic, but I never do this to my wife's pizzas. i save this for when I'm eating alone.

I then squirt lines of mustard around. I crisscross the pizza several times. You don't want to overpower the pizza. Think of it like drizzling a simple sugar icing over a bundt cake..

I then put on about 1lb of venison burger that I cooked (with onions) and let cool (you can use any lean burger) while the dough was rising in the breadmaker.

Next I take about a cup of dill pickles chopped up and spread them over the top.

I cook my onions with my burger, but you could add onions here instead or in addition to those..

On top of that I pile lots of cheese. Mozzarella mainly, but I'll also add a lower fat cheddar and maybe grate some fresh parmesan cheese on top as well.

Finally, I like to place several slices of homegrown tomato right on top.

I slide this off of my pizza peel into my preheated 500degree oven onto the preheated pizza stone for about 12 minutes and then remove to a pizza pan or platter or cutting board to cool.

I usually cut it into 8 pieces.. I try to limit myself to 2 for a meal.

Like I said, I usually make this up as I go, so if you try it, i sure hope it works out.. have a backup plan.

[hokiegirl99]

I think not having pizza has been the hardest thing for me on this diet...we used to order pizza all the time! Now that we're going into our 3rd week of p2 (and adding a second grain), I was thinking of trying the Boboli WW crust. Has anyone tried it? What would be one serving? One slice? TIA!

[mommy2three]

Thanks, Hodaka, but I think I'll wait until I get a pizza stone. Maybe that is the reason for my bad crust last time since I just used a cheap pizza pan. The only thing I would add to your cheeseburger pizza would be red onions, perfect! Thanks for helping!

[Hodaka]

Thanks, Hodaka, but I think I'll wait until I get a pizza stone. Maybe that is the reason for my bad crust last time since I just used a cheap pizza pan. The only thing I would add to your cheeseburger pizza would be red onions, perfect! Thanks for helping!

I'll go edit my post, usually I cook onions in with my burger
That's what I get for trying to trust my memory

I can't imagine making a pizza without a pizza stone.. just remember to follow the directions and never use anything but hot water and a razor blade scraper to clean it.. anything like soap can ruin them.. ask my sister *lol*

I'm thinking about a second stone.. like I said, my dough recipe makes 2 pizzas just perfect for the size of the stone, so I make 2 differnt ones.. usually one is a turkey pepperoni and the other I just wing it with.. cheeseburger, chicken, 4+ cheese, etc.