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  • The Low Fat Chick 4:54 am on April 22, 2012 Permalink | Reply
    Tags: , , mozzarella, , ,   

    Potato, Mozzarella and Garlic Pizza 

    It’s been weeks since I went on vacation to Ireland, but the cook book, Potato, has proven to be the perfect souvenir. This is the third recipe I have made and posted from the book.  For the third time, another dish is very tasty.  What I love about this dish is that it is a creative way to get my veggies as the more creative I am, the more veggies I enjoy. When sauteing the potatoes before putting on the pizza, I had to stop myself from wanting to add seasoning and just eat the garlic potatoes. I will try making just the potatoes this way, but I knew I had to finish making the pizza, and am so glad I did. The light flavor of rosemary coupled with the sweet red onions was fabulous. Unique and such a great treat!  Each piece is pretty light on fat, but feel free to reduce the use of oil to 2 Tbsp and cheese to 4 oz.

    Ingredients

    2 pinches salt
    12 oz new or salad potatoes
    3 Tbsp olive oil
    2 garlic cloves, crushed
    8 oz wheat pizza dough
    1 red onion, medium, sliced
    5 oz smoked mozzarella, shredded or thinly sliced
    2 tsp rosemary, chopped
    black pepper to taste
    2 Tbsp parmesan cheese, freshly grated

    Preparation

    Preheat oven to 425°F.

    Boil water. Add salt and potatoes. Boil for 5 minutes. Drain well and leave to cool. Thinly slice.

    Roll out the dough till the size of your pizza pan. Place in pizza pan. Set aside.

    Heat 2 Tbsp oil in a frying pan on medium heat. Add sliced potatoes and garlic. Saute for 5-8 minutes, until tender and turning frequently to keep potatoes from sticking to pan.

    Brush pizza dough with remaining oil. Scatter the onion over, then arrange the potatoes on top. Sprinkle over the mozzarella and rosemary and plenty of black pepper.

    Bake for 15-20 minutes until golden. Remove from the oven and sprinkle with Parmesan and more black pepper.

    Cut into 8 wedges and serve immediately.

    Nutrition Facts

    Servings: 8
    Serving size: 1/8 of recipe (4.1 ounces).
    Calories 221.17

    % Daily Value
    Calories From Fat  100.53  45%
    Total Fat 11.39g  18%
    Saturated Fat  4.30g  22%

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  • The Low Fat Chick 6:41 pm on March 31, 2012 Permalink | Reply
    Tags: , , mozzarella, shallots,   

    Zucchini and Shallot Pizza 

    I have just returned from my trip to Rome, Italy. While I was there, I had zucchini pizza, which I really liked. Zucchini is in season so, because of this, it was used in a lot of spring Italian dishes. Now that I am home, I decided to try my own take on zucchini pizza. When in Italy, the pizza only had zucchini and cheese on it. I decided to take it up a notch and make a pizza with the addition of ricotta cheese, shallots, and garlic. The results were great and very tasty.

    Ingredients

    1/4 cup wheat flour
    8 oz wheat pizza dough
    1 Tbsp yellow cornmeal
    2 tsp extra-virgin olive oil
    3 oz ricotta cheese, part skim
    1 large zucchini, shredded
    1 shallot, sliced
    4.5 oz mozzarella, shredded
    2 large garlic cloves, minced
    1 tsp white pepper

    Preparation

    Sprinkle flour onto a large cutting board. Roll dough sprinkled with flour into a 10 to 11-inch-diameter circle.

    Preheat oven to 425°. Sprinkle cornmeal over pizza pan.  Tranfer dough to pan.

    Drizzle oil over dough. Take the back of a spoon and gently spread out the oil evenly over dough.

    Lightly squeeze moisture out of zucchini.

    Evenly sprinkle zucchini, shallots, mozzarella, and garlic over dough.

    Season with white pepper.

    Bake for 12 to 15 minutes, until the crust is crisp and the cheese is lightly brown

    Cut into 8 wedges and serve immediately.

    Nutrition Facts

    Servings: 8
    Serving size: 1/8 of recipe (4.1 ounces).
    Calories 192.13

    % Daily Value
    Calories From Fat  53.07  28%
    Total Fat 6.01g  9%
    Saturated Fat  2.52g  13%

     
    • quagliata 6:21 am on April 1, 2012 Permalink | Reply

      This pizza looks and sounds delicious! I love using ricotta cheese on pizza, but I don’t do it enough. I’m definitely going to try this one this summer!

    • girlinafoodfrenzy 12:22 am on April 6, 2012 Permalink | Reply

      I love the look of the crust there and those vibrant green colours! Very beautiful 🙂

    • libelletage 1:41 pm on April 8, 2012 Permalink | Reply

      That looks so good! I alsways like getting new vegetarian recipes.

      • The Low Fat Chick 9:23 pm on April 8, 2012 Permalink | Reply

        Thanks! Me too! I eat meat regularly but sometimes will go weeks with only vegetarian meals. This is a great one, as the cheeses have lost of protein to keep you from getting hungry. 🙂

  • The Low Fat Chick 2:01 pm on March 4, 2012 Permalink | Reply
    Tags: , , , , , mozzarella   

    Smoked Mozzarella and Bacon Pizza 

    Pizza is my favorite dish in the world, but I know the way we, Americans, serve pizza (chain-restaurant style) is full of too much bread and cheese. As a result, I often make fresh thin crust pizzas at home. This pizza has flavorful bacon with two types of cheeses. I know, you probably ask, how can bacon and cheese be low fat? It is all about portion control. Instead of quantity, go for quality of ingredients in smaller amounts to get the best of flavors.  Smoked bacon, smoked mozzarella, and aged Asiago, complimented with fresh garlic, oregano, and basil, make this pizza so rich in flavor but lower in calories. This is a major favorite of mine. Enjoy!

    Ingredients

    1/4 cup wheat flour
    8 oz wheat pizza dough
    1 Tbsp cornmeal
    2 tsp extra virgin olive oil
    2 oz smoked mozzarella, freshly shredded
    3 oz smoked uncured bacon, diced
    2 oz Asiago cheese, freshly grated
    2 large garlic cloves, minced
    1 tsp fresh oregano, finely chopped
    1/4 tsp black pepper
    6 large basil leaves

    Preparation

    Sprinkle flour onto a large cutting board. Roll dough sprinkled with flour into a 10 to 11-inch-diameter circle.

    Preheat oven to 425°F. Sprinkle cornmeal over pizza pan. Transfer dough to pan.

    Drizzle oil over dough. Take the back of a spoon and gently spread out oil evenly over dough.

    Evenly sprinkle mozzarella over dough. Arrange the bacon in a single layer over cheese.

    Evenly sprinkle Asiago cheese, garlic and oregano over bacon.

    Season with pepper and arrange basil leaves on top.

    Bake for 12 to 15 minutes, until the crust is crisp and the cheese is melted on top.

    Cut into 8 wedges and serve immediately.

    Nutrition Facts

    Servings: 8
    Serving size: 1/8 of recipe (2.1 ounces).
    Calories 189.19

    % Daily Value
    Calories From Fat  93.55  49%
    Total Fat 10.49g  16%
    Saturated Fat  4.21g  21%

     
  • The Low Fat Chick 2:17 am on August 7, 2010 Permalink | Reply
    Tags: , , , mozzarella, ,   

    Fresh Basil and Tomato Pizza 

    I have done really well lately, as the recipes I am trying and/or developing have often made my favorites list. Well, this too, is now a favorite, as the aroma of it cooking in my oven was just as awesome as the taste. The key to this pizza is fresh ingredients. Purchase fresh wheat pizza dough and vegetables from your local farmers market. In my case, I picked fresh basil from the plant we have growing in our window. This was a major hit with my family, as I also made it at my sister’s house. Everyone raved at how tasty this was!

    Ingredients

    1/4 cup wheat flour
    8 oz wheat pizza dough
    1 tablespoon yellow cornmeal
    2 teaspoons extra-virgin olive oil
    3 oz  shredded mozzarella
    1 Roma tomato, cut into 1/4-inch-thick slices
    2 oz freshly grated Parmesan
    2 large garlic cloves, minced
    6 large basil leaves

    Preparation
    • Roll dough sprinkled with flour into a 10 to 11-inch-diameter circle.
    • Preheat oven to 425°F. Sprinkle cornmeal over pizza pan. Transfer dough to pan.
    • Drizzle oil over dough. Sprinkle the mozzarella over dough.
    • Arrange the tomato slices in a single layer over the cheese. Sprinkle with Parmesan.
    • Arrange basil leaves on top and sprinkle garlic all over.
    • Bake for 12 to 15 minutes, until the crust is crisp and the cheese is melted on top.
    • Cut into 8 wedges and serve immediately.

    Servings:  8 slices.
    Calories: About 190 per serving.

 
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