Deliciously Light Margarita Pizza

 

Deliciously Light Margarita Pizza

Deliciously Light Margarita Pizza

Can’t feel guilty about this one!!!  I use 10″ flour tortillas as my cracker like crust.. I think they have about 158 calories per tortilla!  I am telling you here how to make one pizza which in my opinion is one serving.  That way, you can figure out what you need to make as many as you want.  If you don’t already have a pizza stone and peel  I would suggest getting one.  They are inexpensive and you can probably pick one up at your local grocery store.  If not…  Wally World, Target, or BB&B will have it!!!  It really makes a difference in your crust whether you are using a tortilla or an actual home made crust.

Ingredients List:

1 heavy pinch (about 1 TBS) yellow cornmeal

1 – 10″ flour tortilla

1 TBS olive oil, separated into 1/2 TBS

2 cloves of fresh garlic, minced

1/2 cup fresh mozzarella cheese hand torn into small pieces

One large Fresh tomato, sliced thin

Kosher salt and fresh cracked pepper to taste.

1/4 cup hand torn fresh basil

1/4 cup freshly grated Parmesan cheese

Put the pizza stone in a cold oven and preheat to 500 degrees.  When the oven is hot, sprinkle the pizza stone with the corn meal.  Place the tortilla on the pizza stone.  Watch it, because it will burn in a hurry!  Let it get slightly brown and flip it over and slightly brown the other side.  Using your pizza peel. Remove the it from the oven. This is your cracker like crust!!!   Drizzle it with 1/2 TBS of the olive oil. Spread it around to the outer edges of the crust.  Evenly spead the minced garlic on there.  Add 1/2 of the mozzarella cheese. Next, evenly spread the tomatoes on and sprinkle with salt and pepper to taste.  Top with the fresh basil and the remaining mozzarella cheese and parmesan cheese.  Slide the pizza back into the hot oven on the pizza stone.  You are basically just melting the cheese.  Again, watch it carefully so that the outer edges of the crust doesn’t burn! When the cheese has melted, use your pizza peel to remove the pizza from the oven.  Drizzle with the remaining olive oil.  Use a pizza cutter to cut the pizza into 8 pieces.  Eat it, ENJOY, and DON’T FEEL GUILTY!!!

 

Below is another option.  This is the one that my boys like the best.  A little heavier on the calories but still a lot lighter than eating a regular pizza!  Even more so… a lot lighter than any decent hamburger that you would eat!!!

Cheese burger option:

1 – 10″ Flour Tortilla

1 TBS good quality Mayonaise.  I prefer Dukes because of its great flavor and it doesn’t contain sugar.

1/2 lb ground sirloin, browned and drained well

Kosher salt and fresh cracked pepper to taste

1/2 small onion thinly sliced

1/4 cup grated sharp cheddar

1/2 cup shredded lettuce (my boys like iceberg)

1 small tomato thinly sliced

1 – 2 TBS ketchup (depends on how much you like)

1 – 2 TBS yellow mustard ( “””””)

Cook the tortilla according to the above instructions.  Evenly spread the mayonaise on the crispy tortilla.  Top with the seasoned ground sirloin.  Evenly spread the onions over the sirloin.  Top with the cheddar cheese.  Return the pizza to the pizza stone and cook until cheese has melted.  This happens pretty fast so just watch it! Use your pizza peel to remove it from the oven.  Evenly top with the shredded lettuce and tomatoes.  Drizzle the top with the ketchup and mustard.  Cut into 8 pieces with a pizza cutter!  Eat it up and you really can’t feel too guilty about this one!

Cappellini Pomodoro

Capellini Pomodoro,

Fresh, Delicious, Simple Recipe

There simply could not be a more perfect recipe to cook when fresh tomatoes are in season.  And simple is the keyword here!!!    I think that is what gives this dish it’s wonderful flavor.

Ingredients list:

One 13.5 ounce package of angel hair pasta cooked according to package directions

Exactly one cup of cut in half fresh cherry tomatoes

2 tablespoons extra virgin olive oil

Four cloves of fresh garlic, finely chopped

1/4 cup white wine

1/4 cup of finely chopped fresh basil

1/2 cup of finely grated fresh Parmesan cheese

Kosher salt and fresh cracked pepper to taste

In a medium-size pot heat the olive oil over high heat.  When the oil is hot add the tomatoes and let them simmer for about three minutes, continually stirring.  Add  the garlic and continue to simmer for about another minute.  Pour in the wine and continue to simmer.  You want the tomatoes to cook down but you also want them to still have some texture.  This is going to take about three more minutes.  When the tomatoes Are at the right consistency stir in the cooked pasta.  Add in the basil and Parmesan cheese.   Salt and pepper to taste.  Mix all of the ingredients up really good!!!  You want all those tomatoes and really good juices to get in there and coat that pasta!