Quote:
Originally Posted by ShayKNJ
Thanks Chari. Any other receipes with more of a traditional type pizza with sauce I don't care too much for peppers and onions?
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Hi Chari and Sharon!
Chari-
Good call on the Zone recipe for pizza. This particular recipe for pizza was one of the first recipes I tried, but I must confess; being Italian, it did NOT taste much like pizza to me. Pre-LC (and The Formula), I had always made my own pizza from scratch, so it was just a matter of time before I “Zoned” my original recipe.
Sharon-
The basics you need to keep in mind while constructing your perfect slice are what you now consider at every meal: Carbs/Pro/Fats. When you start building your pizza, each plays a very important role.
The crust is a “biggie” for me since it’s about the taste and texture of the finished meal. I make my crust from scratch but I understand that most people just aren’t interested in going to that much work. If you decide to go that route, you may want to take your current recipe and roll it extra thin to get the most mileage out of the carbs. Being made from flour, the crust is the primary source for concentrated carbs. A quicker and tasty alternative would be to use a LC tortilla (Mission brand are very good for this) for the crust. It will bake up crispy and it is perfect portion control!
The sauce, which is also carbs, is what contributes a depth of flavor to the finished dish and although I used to make it completely from scratch, I now use this adaptation of my old recipe:
DONNA’S PIZZA SAUCE
15 oz. Commercial low sugar pizza sauce
Three 6 oz. Cans Hunt’s tomato pastej
2 TB dried basil
2 tsp. Garlic powder
Combine in saucepan and heat to simmer. Cool and divide into 5 portions of approx. 3/4 cup each. Each portion will top one 13 X 9 pizza.
For the sausage, you could purchase ready made Turkey Italian Sausage at the store which is OK…but I prefer to make my own which is very easy. I find the store type is sometimes dry and a bit rubbery in addition to being rather bland in taste. If you’re up for it, try this one, which is a “Zoned” version of my original recipe:
DONNA’S ITALIAN SAUSAGE
1 lb. Lean ground pork
2 lb. Ground turkey breast
1 TB olive oil
2 ˝ TB+ ground fennel seed (or leave whole)
1 ˝ tsp. Black pepper
2 TB dry parsley
1 tsp. Sweet paprika
1 ˝ tsp. Salt
3 ˝ tsp. Dry basil
1 ˝ tsp. Dry oregano
4 ˝ tsp. Garlic powder
1 TB sugar sweetness equivalent
1 tsp. Accent (optional)
3 tsp. Crushed red pepper (optional)
Combine all ingredients in large bowl and mix well. Refrigerate at least one hour. Pan fry over medium heat, breaking up large clumps as it cooks. Cool and divide into 4 portions. Each portion will top one 13 X 9 pizza.
The cheese adds some protein, but mostly fat to the dish. REAL pizza is made with WHOLE milk mozz, but for Zone purposes, the part skim (or low fat) type works quite well as long as you don’t go overboard with the quantity (and let’s all confess here that we really like our pizza with EXTRA cheese!!!) To top a 13 X 9 pizza, I use approx. 4 oz. (1 cup) that is mixed with 1/4 cup parmesan/romano cheese. This combo doesn’t keeps the fat in check and still retains the integrity of the creamy, melty cheese you’ve come to love on real pizza.
Using my recipe which includes homemade crust, sauce, cheese, sausage, green peppers, onions, and mushrooms, AND a drizzle of olive oil, I usually get 8 slices out of a 13 x 9 pan.
Per Slice:
Cals: 224
Carb: 20 g (33%)
Pro: 16g (39%)
Fat: 9g (36%)
I eat two slices which is a satisfying quantity (although I SWEAR I could eat double that!!!) and I keep to my calorie allowance. I love the fact that I can actually eat MY pizza and stay in the “Zone!”
If you let me know what your preferences are, I can work with you to customize your slice!