Justin & Meredith Winokur's Kitchen Cooking Notebook
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Pizza -- back to top
We made pizza dough with the usual recipe but I flipped the whole wheat and regular flour. I 1/3rd the recipe to make two medium sized pizzas a person (3 people with my sister visiting). I was really not thrilled with the dough. It wasn't overly flavorful and didn't crisp nicely. I think I need to do more pizza dough research. Also, I need better pizza cooking instruments.
We used tomato sauce that was half home made and half from a can. Toppings included spinach, Skim ricotta, mushrooms, onions, peppers, broccoli, jalapeno peppers, Canadian bacon, etc. We used fat free and lite cheeses. I do not remember any specific ones but I think Meredith's second one was a Tex-Mex pizza. It also had chipotles in adobo and salsa.
I do not think I did a Points plus calculation on the dough so it is after the break.
Whole Recipe (points plus)
White sugar...1
2 cups whole wheat...2.67*8=21.36
1 1/2 cups bread flour...2.75*6=16.5
1 tbsp Olive Oil...3.60
--------------------------------
Whole Recipe...42.46
We 1/3rd it so it had 14 total. We made 6 pizzas so figure 2.5 each
Original Wordpress ID and Date: 803, 2010-12-20_105501
Pizza -- back to top
We had company over and did make your own pizza. I used the standard dough but I didn't halve it so I made 8 pizzas. There were a variety of different toppings and everyone did a different mix of toppings. They were the normal with soppressata, goat cheese, ricotta, spinach, etc. We also had pineapple which I think was used once. I think I captured most of them but not all. Also, my pizza came out looking like a heart (below). We used low-fat or fat free cheesed.
Original Wordpress ID and Date: 1421, 2011-09-22_085557
Pizza -- back to top
We made pizza using the standard dough except I also added a bit of vital wheat gluten. I do not really know if it made a difference. I made the dough the night before, let it rise once, refrigerated it overnight and then took it out in the morning. By the time I got home, it was nicely warmed up but it didn't rise anywhere near as rapidly as before it went in. I do not know why that seems to happen to me but the pizza dough never rises as well after being in the fridge. I thought maybe the yeast was killed by the cold but everything I read says that shouldn't happen.
Anyway, pretty standard otherwise. Normal toppings including
Original Wordpress ID and Date: 1470, 2011-10-20_134653
Whole Wheat Pizza Puffs -- back to top
We made pizza puffs using the recipe below. We basically followed the same idea but used some diced soppressata and a lot (too much?) zucchini.
THey were pretty easy and tasted okay. Not incredible. I think the definitely needed salt and I don't really know what else. Maybe next time we will mix half whole wheat and white flour.
When we make pizza, we tend to roll it really thin so the yeast doesn't do too much, but it still adds flavor which I think this was missing. Also, we didn't have mini-muffin tins so they were bigger.
Pizza Puffs (From Cooking With My Kid)
Local Copy -- password is the name of my dog, all lower case
Original Wordpress ID and Date: 1670, 2012-01-03_145422
Flatbread Pizza -- back to top
Meredith prepared everything so she may have more details, but I got home extremely late and this was fast and easy. We made pizzas on sandwich flatbreads. Meredith had made sauce and she roasted mushrooms, peppers and yellow squash. We topped the pizzas with low fat cheese, some leftover ricotta salata and low fat regular ricotta.
We cooked them at 400 until the bread was crisp. I do not recall how long though. Probably around 10-15 min.
We liked this as a good, quick meal.
Original Wordpress ID and Date: 1844, 2012-02-27_115930
Flatbread Pizza -- back to top
We made pizza using sandwich flat-breads we found that were pretty low in calories. It was a while ago so I do not recall all of the details, but the biggest thing was that I roasted/sautéed a bunch of artichokes with onions and garlic. It was pretty good. My pizza, (above) was just goat cheese, the artichokes mix, soppressata and then some low fat cheese on top.
Meredith's (below) was a more standard pizza also with some of the artichoke mix.
Original Wordpress ID and Date: 1900, 2012-04-03_175208
I had bought these 100 calorie "Flatoush Wraps" things and decided they were better than tortillas both in health and size for an easy pizza. I also bought some cheap cans of tomato sauce. So I made really easy pizza. The pepperoni was low-fat turkey pepperoni and certainty tasted like it. Meh.
So, anyway, this was pretty easy, fast and tasted okay. Not amazing, but okay.
Original Wordpress ID and Date: 2870, 2012-12-06_213515
Make your own pizza -- back to top
We did make your own pizza but we basically assembled our own pizza more than make it. We purchased dough, sauce and all the stuff. We bought a thing of dough to make one large and it came as 1 lbs 12 oz. we split it into three and made smaller pizzas. This was a nice size but we could have tried to stretch it thinner since it rose a lot in the oven.
I liked how thin the sauce was. Again, we didn't make it but I have a better idea of what I want my sauce to be like. I have seen recipes for uncooked pizza sauce that is based on just crushed tomatoes. I'll look into it.
In no specific order, the toppings we had were
The pizzas: Meredith's (top), Justin's (middle right). Mom's (bottom)
Original Wordpress ID and Date: 2940, 2012-12-31_113503
Pizza and Oysters on the Half Shell -- back to top
Meredith and I had Wes and Rebecca over and we did a make your own pizza with oysters on the half shell as an appetizer. We bought 2 dozen (though they gave us more) and it was a nice sized appetizer. We all took turns shucking them and did a pretty good job with most. We served them with the regular stuff: tabasco, cocktail sauce, other hot sauces, lemon slices, etc.
For the pizza, we had frozen, leftover Trader Joes dough from a party. We defrosted that along with the leftover cheese. The sauce and all of the toppings were purchased though. The dough is a bit strange. It stretches really, really well but it doesn't really rise at all before the oven. Also, I cooked it at 400 instead of 350. Each pizza was made from half a 16oz dough ball.
Everyone got to make two pizzas however I only took pictures of the first. (and most saved the second for later)
They are:
Justin's first (Pictured lower left):
Justin's Second:
Meredith's First (Picture, top left). Tex-Mex style
Meredith's Second
Wes's First (Pictured, bottom right)
Wes's Second:
Rebecca's First (Pictured, top right)
Original Wordpress ID and Date: 6257, 2013-07-06_134033
MYO Pizza and Roasted Broccoli Cheddar Soup -- back to top
We had a bunch of friends over and did make your own pizza. Not much to tell here. The usual toppings including:
We used TJ's dough balls. Note to self, when quick-defrosting a dough ball, put it in a bag. The included bag did not suffice and we had a few wet dough balls.
We also made our Roasted Broccoli Cheddar soup. We followed the basic recipe except roughly 1.5-2.0x it. And we used real onion in addition to scallions. Finally, we used Osem to keep it meat-free. A minor change we did was to cube the cheese instead of shredding. This to make it easier (no need to clean the food processor) and we figured it would cook fine. However, it seems to have burned a bit on the bottom. We need to be more careful of that.
Oh, we also added some crushed red pepper to the soup and some garlic powder to the roasting broccoli.
No picture.....
Original Wordpress ID and Date: 6745, 2013-10-12_175500
Another Breakfast Pizza -- back to top
We had one half dough-ball (8 oz) left so I used it to make a smaller breakfast pizza. I took it right from the fridge and tried to shape it. I had trouble but I got it just enough to make a pizza. I put a layer of Pace (I think mild or medium) on the bottom and then TJ's four cheese blend and a few jalapeños. When it was almost finished cooking, I added scrambled eggs and a bit more cheese. The scrambled eggs were easier to spread than cracking an egg on it, but most certainly less fancy. Still, I think for our uses, I preferred that.
Anyway, the pizza came out fine. Nothing really special but still pretty good and certainly an easy meal.Because I didn't roll out the dough, there was also very little cleanup
Original Wordpress ID and Date: 6757, 2013-10-14_115323
Cauliflower Pizza -- back to top
I made cauliflower dough pizza. I had seen various recipes for it in the past but I was hesitant because I though any calorie savings were negated by the cheese. But I cam across it again and realized that it was really not that much cheese.
I followed the recipe below. After making the cauliflower "sand" and cooking it, I laid it out on a pan sandwiched with paper towel and pressed it (stood on it). I wonder if that was not enough because it was pretty wet when I added the egg. Still, I made it as large as I thought it would fit on the bottom of my cast iron pan. Here is where I made another mistake. I should have just split it since it was a bit too thick. After I cooked it (see below), it was still pretty wet. I would have preferred it to be smaller and thinner.
Anyway, because it was so thick, it didn't really crisp very well, even though I did the first cook for about 15 minutes. I made my own sauce with 1 14 oz can of tomatoes. I immersion blended it a little bit and added oregano, a bit of olive oil and seasonings (oregano, basil, salt, pepper, etc). I also topped it with some ham (from a ham steak) and peppadews.
The whole thing was pretty good and I'd do it again but I would improve it as I mentioned above. I had to eat it with a fork a knife but hopefully I won't have to next time if I cook it well. I do think that the idea is pretty cool, even if it will never be as good as the_real_thing.
Cauliflower Pizza Crust (from Tasty Kitchen)
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Original Wordpress ID and Date: 6955, 2013-11-23_172820
We made Flat Out Pizza. Pretty simple and easy. We used Flatoush Flat Bread (~90 cal each).
I did one with BBQ sauce and one with Vodka sauce (the low cal one we often use for soup). I used rotisserie chicken and roasted red pepper with low fat mozzarella cheese. I also topped it with a bit of sriracha and salt (the cheese needed it).
Meredith also used the vodka sauce, red pepper, and rotisserie chicken capers plus the mozzarella.
I did it at 400°F for about 13 minutes.
Honestly, this is a pretty easy and mediocrely healthy. It is fast and the kind of perfect thing for a weeknight.
Flat Out Pizzas -- back to top
Meredith and I made Flat Out Pizzas. I made two different ones.
The first was supposed to be a reuben pizza. I tried to make Thousand Island dressing (halved) but I didn't have ketchup so I used BBQ sauce. Also, this recipe just isn't very good. I think I keep going back to it since I don't have dressing. But this one was particularly bad.
Also I used Trader Joes Pastrami which wasn't very good. Or at least not in place of corned beef. Overall, it just wasn't very good.
I also made one with BBQ sauce, cheese, and roasted peppers. Topped with an egg and Sriracha on top.
Meredith did something similar. She used vodka sauce with part-skim mozzarella cheese. She also topped it with a fried egg and some basil
Pretty simple meal of pita pizzas (and also some salad with leftover dressing). I made
And Meredith made: (both with fresh-from-the-garden oregano)
On both of them, we used some roasted garlic powder which was really good.
We baked them for 350°F for 15-20 minutes
