Margherita Pizza

Casey and I LOVE margherita pizza with fresh ingredients, so I thought I'd share the recipe for the homemade pizza I made tonight.

MARGHERITA PIZZA

1 Pillsbury refrigerated pizza crust or other prepared refrigerated crust

2 tsp. extra virgin olive oil

1 tsp. minced garlic

1 2c. pkg italian blend shredded cheese

5-6 roma or plum tomatoes, sliced 1/4 in. thick or less

1/3 c. chopped fresh basil

1) Place oven rack in lowest position and preheat to 425 degrees.

2) Roll dough out onto a greased and floured flat pan, or a pizza stone (will have to really roll it out because the dough is prepared for a rectangular pan).

3) Mix olive oil and minced garlic in a small bowl. Brush onto the pizza crust.

4) Bake crust for about 6-8 min at 425 deg. (less if you are using a thin crust).

5) Remove crust from oven.

6) Sprinkle with 1 3/4 c. of the shredded cheese. Save 1/4 c. for the top of the pizza.

7) Arrange tomato slices on top of cheese.

8) Top with the chopped fresh basil.

9) Sprinkle on the remaining 1/4 c. of shredded cheese.

10) Bake for 12-17 min at 425 deg. until crust is a golden brown. Time will be less if you are using a thinner crust.

11) Enjoy!!!

Total calories for the entire pizza is approximately 1900 cal, so 1/6 of the pizza is about 315 calories. I read on some websites that you can get different crusts at specialty food stores, like Trader Joe's (for you lucky ones - Brueseke's!!!) or maybe Whole Foods. You could also make your own crust as there are MANY recipes I've found online for whole wheat thin crust.

Love, Caela

Light Alfredo Sauce

I love Alfredo sauce but it is usually very high in fat with all the cream and cheese that goes into it...this is a much lower fat version using skim milk and chicken broth. Enjoy!

Light Alfredo Sauce

1 onion, chopped
1 clove garlic, minced
2 tsp olive oil
1 cup chicken broth
2 cups skim milk
3 tbsp flour
1/2 tsp salt
1/4 tsp black pepper
1/2 cup grated parmesan cheese

1. In sauce pan, heat oil over medium heat. Add onion and garlic and saute until golden brown.
2. In small saucepan stir together milk, chicken broth, flour, salt & pepper over low eat until smooth. Stir into onion/garlic mixture.
3. Continue cooking over med low heat, stirring frequently, until the sauce is thick.
4. Stir in parmesan cheese.

We love this over whole wheat pasta and chicken with either brocolli or red & yellow peppers. With the brocolli we usually just put the frozen brocolli in the water with the pasta and cook them together that way (note - don't put the brocolli in until the end - maybe the last 5-6 minutes, otherwise it gets a little too soft). With the peppers we will saute them in olive oil.