Diet Pizza?

by zydecopaws on January 7, 2010

Remember all those chicken breasts from last night? They got put to use tonight on one of the two pizzas made mostly from scratch, both of which we likely much healthier than most of those you can buy from the take-and-bake or local pizza parlors. Maybe they don’t qualify as “diet pizzas”, but they sure were tasty and lower in calories than most.

Pizza number one was a Hawaiian pizza. Can someone tell me how Canadian Bacon is Hawaiian? But I digress… A whole wheat dough (courtesy of Trader Joes) was topped with homemade sauce (recipe here), a very light sprinkling of shredded Parmesan cheese, Canadian Bacon, and crushed pineapple. Bubba Ho-Keg was fired up with the vents wide open and measuring close to 800°F when the pizza went in.

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Now before anyone comments on the odd shape of this pizza, my wife informs me that this is called “rustic”. I suspect that if you look up “rustic” in a dictionary, one of the definitions is “not round”, and another is “pizza dough shaped by someone who worked in a McDonalds as a teenager instead of a pizza parlor”. Both definitions apply. It should be noted though, that this rustic pizza tasted pretty darn good. The crust was crispy, the toppings were steaming, and it completely disappeared in the time it took to cook the second pizza.

The second pizza was on an herb dough with the remainder of the pizza sauce, a very light sprinkling of Parmesan cheese, sliced Cajun chicken breasts, mushrooms, and olives.

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This pizza turned out even more rustic than the first one, which means in this case it wasn’t even close to round and tasted even better. This was by far one of the best pizzas we’ve had in a long time. It must have been, as the kids were all over it and there will be no leftovers for breakfast or lunch tomorrow.

We did try something else different tonight. We received another pizza stone as a Christmas present (Thanks Auntie!) and both pizzas were prepared right on their own stone. Each stone was sprinkled with some corn meal (nature’s ball bearings) and the dough spread out directly on the stone. Conventional wisdom (at least what we have heard to this point) suggests you preheat the stones and monkey around with pizza peels or some other method of transferring the pizza to the stone. According to the instructions that came with the new stone, it said to NOT pre-heat, so we figured we would give it a try. I’m here to tell you that if we can repeat tonight’s success using this method again in the future, we will never do it another way. It is easier to transfer the stone with assembled pizza back and forth than it is to mess about with all those other methods we’ve tried.

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