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SANDWICHES
WRAPS
PIZZAS
CHEESY CHICKEN AND ARTICHOKE PIZZA
Pre-baked prepared, 12-inch pizza crust
3/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1 14-oz can artichoke hearts, drained & coarsely chopped
1 teaspoon minced garlic
1 1/2 cups Monterrey jack cheese, shredded
1 cup chopped, cooked chicken
3 scallions, chopped
Heat oven to 450 degrees. On cookie sheet or pizza stone, place pizza crust.
In medium bowl, mix mayonnaise, Parmesan cheese, artichokes and garlic. Spread artichoke mixture over crust, leaving 1-inch border. Top with 1 cup of the cheese, the chicken and the scallions. Top with remaining 1/2 cup of cheese.
Bake 8 to 10 minutes, or until cheese is melted and pizza is thoroughly heated.
CHICKEN-ARTICHOKE PIZZA
4 ounces grilled chicken, shredded
1 prepared whole wheat pizza crust
1/2 cup finely chopped shallots
2 cups artichoke hearts, drained, rinsed & chopped
2 ounces Gruyere cheese, shredded
1/2 cup scallions
2 cups sliced, fresh mushrooms
2 medium tomatoes, diced
Italian seasoning
Bake pizza crust as per instructions; remove from oven. Cover crust with all remaining ingredients in order listed. Bake at 375 degrees until cheese is thoroughly melted.
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PORTABELLA PIZZAS
1 pound Italian seasoned ground turkey
1 can fire-roasted tomatoes
1/2 large red or green bell pepper, diced
2 large cloves garlic, minced
4 large portabella mushroom caps, cleaned
4 slices provolone cheese
1 1/3 cups grated mozzarella, reduced fat
1/2 cup grated Parmesan cheese
Preheat oven to 375 degrees. Saute' ground turkey until almost all pink is gone; add bell pepper and continue to cook until turkey is no longer pink and pepper has just begun to soften slightly; drain fat. Return to heat and add garlic and cook for 1 minute more. Add roasted tomatoes, stir well and simmer until tomatoes are completely heated through; set aside.
Remove stems, if any, from mushroom caps and place caps, ribbed side up, in a baking dish that has been sprayed with nonstick cooking spray. Place one slice of provolone cheese on each cap, then spoon 1/4 of the meat mixture onto each cap. Sprinkle mozzarella cheese, then Parmesan cheese over the mushroom caps, dividing evenly among the caps.
Place in heated oven on to rack and bake for 15 to 18 minutes. Serve immediately.
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WHOLE WHEAT PIZZA DOUGH
1 3/4 cup whole wheat flour
1 package quick-rising yeast (Fleischmann's Rapid Rise)
3/4 teaspoon salt
1/4 teaspoon sugar
1/2 to 2/3 cup hot water (120-130 degrees)
2 teaspoons olive oil
Combine flour, yeast, salt and sugar in a food processor; pulse to mix. Combine water and oil in a measuring cup. With the motor running, gradually pour in enough of the liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water. If too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for one minute more to knead.
Transfer the dough to a lightly floured surface. Spray a sheet of plastic wrap with cooking spray and place it, sprayed side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
Meanwhile, take pizza stone or cookie sheet on which crust will be baked and place in oven. Preheat the oven to 425 degrees.
On a lightly floured surface, roll the dough into a circle approximately 12-inches in diameter. Transfer the dough to the pre-heated cookie sheet or pizza stone and return to pre-heated oven; bake for 10 minutes. Remove from oven and top as desired. SOUTH BEACH DIET FRIENDLY - Phase 2
To make ahead: The dough will keep in a plastic bag coated with cooking spray in the refrigerator for up to 2 days.
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