fit-ish pizza night!
Ahhh, pizza night. Everyone needs pizza every once in awhile. It's a survival necessity. In order to keep it and you in the fit category, you're better off making it at home than ordering out. Here, I took some Trader Joe's whole wheat dough and cut the package of dough in half. I proceeded to trash one half, allowed the other half to sit out at room temperature for an hour and then rolled out that half to a full size pizza. If you use the whole dough, the crust will be too thick and carb-ridden. With half a package you have a nice thin crust. Plus, while the Trader Joe's dough is decent, the taste is not awe-inspiring.
I used a raw sauce without any oil--just a can of raw tomatoes, lots of garlic, fresh basil and salt whipped together in a food processor. I smoothed some sauce on the dough and then sprinkled on some shredded mozzarella with a light hand.
Now, we get to the fun part--toppings! I went wild with the vegetables--mushrooms, onions, and bell peppers. I also cut up some really flavorful olives into small pieces in order to get the olive kick of taste without a ton of olive calories and fat. I used a pizza peel (from Surfas) to slide the pizza into the oven and onto a pizza stone (from Williams Sonoma) and baked it at 500 degrees until the cheese was bubbling and started browning. I used the pizza peel to retrieve my masterpiece from the oven, threw on some fresh basil and then allowed it to cool for about 10 minutes while I ate a salad so that I would be able to limit the pizza intake to two slices and still feel like I had a large, full dinner. Then, it was pizza time...hmmm...pizza.