How To Make Portion Controlled Homemade Mini Pizzas
Taking the leftover roasted veggies in a previous video ( culinary nutritonist Robin Plotkin boosts the nutrition content and demonstrates mini portion controlled pizzas.
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Chapters/Timestamps:
00:00 Intro
01:05 Boost pasta sauce nutrition with veggies
01:30 An alternative to expensive countertop blender
02:11 The 'crust' of the mini pizzas
02:42 Adding the toppings
03:38 Using pizza crust for larger pizza
04:13 Boost the nutritional value
04:55 Take a step further - set up pizza bars (make-your-own pizza)
05:05 Pizza toppings ideas
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DISCLAIMER
• As an adjunct professor, dietitian, and certified health coach, my mission is to provide unbiased relevant health and nutrition information so people can make educated decisions.
• Nutrition, wellness, and general health information is for educational purposes and not a substitute for personal, professional medical care. Please consult your primary care provider about any health issue.
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Olive & Brie Pizza : Foods & Drinks for Entertaining
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Olive and brie pizza recipes commonly require that you begin by rolling out your pizza dough in just the right way. Find out how to make olive and brie pizza with help from a writer, home cook, recipe developer, party planner, and hostess in San Francisco in this free video clip.
Expert: Katie Sweeney
Filmmaker: Steven Watkins
Series Description: When it comes to entertaining, three things that you're always going to want to have more than enough of are appetizers, desserts and drinks. Find out how to expertly prepare some delicious appetizers, drinks and desserts for easy entertaining with help from a writer, home cook, recipe developer, party planner, and hostess in San Francisco in this free video series.
buffalo boboli pizza pizza..easy under 5 mins
How to Make Margherita Pizza at Home | Gordon Ramsay
This is a very quick at-home recipe for making Margherita pizza - using rosemary instead of basil for a twist on the classic. This recipe takes you right from dough to topping. Cook it in a frying pan to recreate the searing heat of a pizza oven at home.
#GordonRamsay #Cooking
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Cheese Pizza with Boboli Crust
In this show segment, Maryann gets a visit from a singing CHEF who's gaga over her
Amorè Pizza! PRINT OUT of THIS RECIPE & MORE at:
Amorè Pizza (Cheese Pizza with Boboli Crust)
Ingredients
1 large Boboli Pizza crust
1 jar (26 ounces) of your favorite Pasta Sauce or Dad's and Mom's Pasta Sauce
¼ c. fresh basil leaves, chopped
½ log of goat cheese
½ c. of Mozzarella cheese (or 3-4 Mozzarella sticks), diced
1.5 c. cooked Italian sausages, diced
½ c. onion, diced (optional)
**NOTE: For Dad's and Mom's Pasta sauce recipe, visit my blog at
and search Dad's and Mom's Pasta Sauce
Instructions
Preheat oven to 450 degrees.
Place pizza crust on pizza pan or cookie sheet ( If you want a crisper crust, once
the pizza is prepared, you can bake directly on the oven rack).
Pour pasta sauce over the entire pizza crust, spread a generous amount, evenly.
Sprinkle sausage pieces and mozzarella cheese over the pizza.
Put dollops of goat cheese over the pizza.
Sprinkle basil leaves over the entire pizza crust.
Put onions over pizza (optional).
Cook pizza for 8-10 minutes at 450 degrees.
Notes: For a great complete meal idea, serve with my Walnut Blue Salad! or one of my other green salads. Enjoy!
©Maryann Ridini Spencer
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White Pizza 4 Ways (Proving Pizza Doesn't Need Sauce)
Thanks to Future for sponsoring this video. Get your first month for $19 with my link Pizza doesn’t need sauce to be great. I’m serving up 4 recipes for white pizza that prove it.
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????MY GEAR:
STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
IMMERSION BLENDER:
KITCHEN AID MIXER:
MY FAV STAINLESS BOWL:
BOX GRATER:
PIZZA STEEL:
9 TURNING PEEL:
14 METAL PIZZA PEEL:
▪
RECIPE
DOUGH (Makes 4 Pizzas)
360g or 1.5c warm water (86F/30C)
6g or 1 tsp instant yeast
20g or 1 1/2Tbsp olive oil
20g or 1 2/3Tbsp sugar
100g ripe yeasted poolish (process below)
630g or 5c all purpose flour (11.7% protein)
16g or 2 3/4tsp salt
Mix in stand mixer using dough hook on med/med low until ball is formed. Transfer to a floured worksurface and continue to kneed by hand for 2-3min or until more smooth and passes tug test. Round into ball, cover and allow to rise at room temp, 60 min. Divide into 4 equal pieces, round those into balls. Place on an oiled tray, cover tightly, and refrigerate for 24-48hrs. Allow to come to room temp for 1hr before shaping/baking.
POOLISH:
50g or 1/4c water
pinch yeast
50g or 1/4c + 1Tbsp ap flour
1. Combine water, yeast, and flour. 2. Stir to combine. 3. Put mixture in a container with a lid and let sit at room temp for 18-24 hours.
Preheat oven with pizza steel/stone to 550F/290C. Stretch and shape dough into about a 12”/30cm as shown @2:25. Videos showing process in more detail linked above.
NEW YORK WHITE PIZZA (makes 1 pizza)
120g/1c full fat mozzarella, shredded
8-10 1”/2.5cm size pieces of fresh mozzarella
Sprinkle of oregano
Black pepper
50g or 1/3c grated parmesan (24mo aged if you can get it)
PInch flaky salt
Bake for 5-6min or when mozz is melted and lightly browned. Top with a lot of additional grated parm.
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MUSHROOM
120g/1c full fat shredded mozz, shredded
About 1c/80-90g sliced and par-cooked mushrooms
Pickled red onions (recipe below)
5-6 chunks of Foxglove per pizza (or another bloomy rind or washed rind stinky cheese)
7-8 chunks fresh mozz (about 1”/2.5cm pcs)
Pinch of flaky salt
Bake for 5-6min or when mozz is melted and lightly browned.
PICKLED RED ONIONS
400g or 1 1/2c water
400g or 1 1/2c white distilled vinegar
80g or 1/3c sugar
8g or 1.5tsp salt
2 sliced red onions, rinsed under cold water
Combine in small sauce pot and bring to boil. Add 2 sliced red onions. Turn off heat and allow liquid to come to room temp. Allow to sit for at least 3 hours.
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KALE PIZZA
120g/1c full fat shredded mozz
1 bunch of kale, thinly chopped. Basically put a huge mound on the pizza.
Sliced garlic in oil (slice 15-20 cloves garlic and cover with olive oil)
25g or about 1/4c grated parm
PInch red chile flakes
50g or 1/4c olive oil
50g or 1/4c lemon juice
Bake for 5-6min or until kale is wilted and crust is golden. Top with a long squeeze of the lemon juice/olive oil mix.
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PESTO MORTADELLA
120g/1c full fat mozz, shredded
8-10pc fresh mozzarella
8-9 spoonfuls pesto (recipe below)
mortadella , thinly sliced. Several pieces per pizza
PESTO (makes about 4-5x what you need for 1 pizza)
225g or 1c olive oil
100g or 5c fresh basil
25g or 1c parsley
100g or 1c grated parmesan
30g or about ½ a red onion, chopped (rinsed under cold water first)
100g or 3/4c toasted pine nuts or walnuts
5g or 1tsp salt
30g lemon juice (juice of 1 lemon)
Spin for 15sec or so until broken down.
#whitepizza #pizzabianca #pizza
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
CHAPTERS:
0:00 Intro
0:12 Dough
2:14 Classic NY White Pizza
3:49 Me working out with Future
5:00 Finishing the NY
6:16 Mushroom pizza
9:13 Kale pizza
11:05 Pesto mortadella
13:09 Let's eat this thing
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!