Taste and Savor cook Nancy Waldeck shares healthy pizza party ideas with Christine Pullara and her junior sous chefs at A&C.
Happy National Pizza Party Day! Taste and Savor Chef Nancy Waldeck shared healthy and tasty pizza variations on Atlanta & Company to celebrate.
Make sure to tweet / tag @ATLandCo on your recipe creations to have them aired on 11Alive and streaming on weekdays at 11:00 AM.
Directly from Chef Nancy:
2 cups * oatmeal
1 teaspoon Baking powder
1/4 teaspoon sea salt
2 teaspoons of Italian seasoning
1 teaspoon garlic powder
1 large egg
2 large egg whites
2 TB honey
2 TB of water
2 TB extra virgin olive oil
Preheat oven to 400F. Combine the oatmeal, baking powder, salt, Italian seasoning, and garlic powder in a large bowl. Mix in the eggs, whites, honey, water and olive oil until a batter forms.
To assemble the pizza, spread the dough with sauce, sprinkle with cheese and add your favorite toppings. Put the pizza in the oven and cook for 15 minutes.
Crazy good cauliflower pizza
- 2 cups cauliflower (pulsed in the food processor so it looks like crumbs)
- 1 large egg, beaten
- ½ cup Shredded Skim Mozerella
- ½ cup of grated parmesan cheese
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- Your choice of toppings
Steam the cauliflower in the microwave for about 1 to 2 minutes until soft. Set aside to cool. After cooling, place in a clean kitchen towel and squeeze out all of the liquid.
Preheat the oven to 425F. Mix the cauliflower with the egg, cheese, salt, peppers and oregano and dab on a piece of parchment on a baking sheet in a flat circle. Bake for about 10 minutes or until set. Take the pizza out of the oven and add your toppings. Return to the oven for 5 – 10 minutes until brown. If necessary, you can run them under the grill to roast them.
Personal whole grain pizzas
- 1 1⁄2 cups of whole wheat flour
- 1 1⁄2 cups all-purpose flour
- 2 packs of Rapid Rise yeast
- 1 1⁄2 1 tsp fine sea salt
- 1 teaspoon of sugar
- 1 1/3 cup hot water (110-120F) 4 teaspoons extra virgin olive oil
Turn your oven up to 500F. Mix the flour, yeast, salt and sugar in a food processor. Mix pulse. Combine the water and oil in a measuring cup. With the engine running, slowly trickle the mixture into the processor until it forms a sticky ball – the batter is REALLY soft and sticky.
Put it on a lightly floured surface. Spray a piece of plastic wrap with cooking spray, place it on the dough with the sprayed side down and let it rest for 15 to 20 minutes before preparing.
Divide the dough into 10 balls on a lightly floured surface. Pat each ball in a pizza. Spread the toppings of your choice and bake for about 10-12 minutes until the crust is crispy and golden.
Mozzarella, ham, and peaches top your favorite tomato sauce.
Perfectly simple tomato sauce
- 2 TB olive oil
- 2 cups of chopped red onion
- 1 TB Italian spice
- 1 grated clove of garlic
- 1 cup of dry white wine OR vegetable broth
- 2 cans (15 oz) of fire-roasted tomatoes
- Sea salt and freshly ground black pepper
Preheat the oven to 350F. Heat the oil in a frying pan and cook the onion with the Italian spices over medium heat for about 5 minutes until soft. Add the clove of garlic and cook, stirring until fragrant, about 1 minute. Add the wine and simmer for 5 minutes.
Add the tomatoes, oregano, and a healthy pinch of salt and pepper, cook over medium heat for 20-30 minutes, or until the sauce thickens.
Spring Pizza – Artichoke hearts, roasted asparagus and pesto topped creamy goat cheese pizza as a topping for your favorite tomato sauce
Summer Corn Pizza – Caramelized onions, corn, olive oil, and ricotta
