Homemade Pizza

Homemade Pizza

Homemade Pizza
Homemade Pizza
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Homemade Pizza

Homemade Pizza


  • Author: Amy RD, LDN
  • Total Time: 4 hours 12 minutes
  • Yield: 8 Slices 1x

Description

Better than takeout, homemade pizza!


Ingredients

Units Scale

Instructions

  1. Preheat oven to 450° F.
  2. Top your par-baked pizza crust with a thin layer of sauce.
  3. Add 1/4 cup of mozzarella cheese, then add your toppings then top with remaining mozzarella cheese
  4. Bake for 10-12 minutes until the cheese is bubbly and just starts to turn golden.
  5. Slice into 8 slices for a round pizza, enjoy!

Notes

Nutrition information is for 1 slice of pizza with turkey pepperoni topping.

  • Prep Time: 4 Hours
  • Cook Time: 12 minutes
  • Category: Pizza, Dinner
  • Method: Bake

Nutrition

  • Serving Size: 1 Slice
  • Calories: 259
  • Sodium: 442mg
  • Fat: 5g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 8mg

Keywords: Pizza, Homemade Pizza, Healthy Pizza

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Easy Whole Wheat Pizza Dough

Easy Whole Wheat Pizza Dough

Easy Whole Wheat Pizza Dough
Easy Whole Wheat Pizza Dough
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Easy Whole Wheat Pizza Dough

Easy Whole Wheat Pizza Dough


  • Author: Amy RD, LDN
  • Total Time: 14 minutes
  • Yield: 8 Servings 1x
  • Diet: Vegetarian

Description

Simple and delicious whole wheat pizza dough. Perfect for your next homemade pizza night.


Ingredients

Scale
  • 2 cups All Purpose Flour
  • 1 cup Whole Wheat Flour
  • 1/2 tsp Yeast
  • 1 1/2 tsp Kosher Salt
  • 1 1/4 cups Water (plus a tablespoon or two if needed)

Instructions

  1. In a large bowl combine the flours, yeast and salt. Mix together with a wooden spoon or spatula.
  2. Pour the water into the bowl and mix the dough together. It should be a shaggy dough. Remember it will rise while it sits!
     
  3. Cover the bowl with plastic wrap or dish towel. Place the bowl in a draft free area and allow to sit for at least 4 hours, up to 8 hours.
  4. After dough has risen for at least 4 hours it is ready to roll out.
  5. Preheat the oven to 450º. Sprinkle a sheet pan with cornmeal.
  6. Flour your countertop to prevent the dough from sticking. Roll out dough into desired shape and size. If rolling into a rectangle, it will yield one 9×13 crust. Transfer crust to sheet pan sprinkled with cornmeal.
  7. Place the crust into the preheated oven and par-bake for 8 minutes. After this it is ready to be topped and made into pizza!
 

Notes

Pizza Assembly – After Crust has Par-Baked
  1. Spoon out pizza sauce and spread evenly.
  2. Top with veggies, cheese, and other desired toppings.
  3. Bake for 10-12 minutes until cheese is melted and just starting to turn brown.
  • Prep Time: 4
  • Cook Time: 10
  • Category: Dinner, Lunch, Vegetarian
  • Method: Bake

Nutrition

  • Serving Size: 1
  • Calories: 170
  • Sugar: 1g
  • Sodium: 212mg
  • Fat: 1g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: Pizza, Homemade Pizza, Whole Wheat Pizza Dough

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Pumpkin Chipotle Chili

Pumpkin Chipotle Chili

Pumpkin Chipotle Chili
Pumpkin Chipotle Chili
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Pumpkin Chipotle Chili

Pumpkin Chipotle Chili


  • Author: Amy RD, LDN
  • Total Time: 6 hours 10 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

The perfect fall dinner! You won’t even miss the meat with this triple bean, pumpkin, chipotle chili. Pumpkin adds fiber, vitamin A and a delicious creaminess to this fall meal.


Ingredients

Units Scale
  • 1 Onion, diced
  • 1 tbsp Olive Oil
  • 1 Orange Bell Pepper, diced
  • 3 Garlic Cloves, minced
  • 2 cups Chicken Stock or Vegetable Stock
  • 1/4 cup Water
  • 15 oz Pinto Beans, Canned
  • 15 oz Kidney Beans, Canned
  • 15 oz Black Beans, Canned
  • 15 oz Canned Pumpkin Puree
  • 1 Chipotle in Adobo + 1 Tbsp Chipotle Sauce
  • 30 oz Petite Diced Tomatoes
  • 1 tbsp Chili powder
  • 1 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 2 tsp Cumin
  • 1 pinch Cinnamon

Instructions

  1. Heat a large skillet over medium high heat. Add 1 tbsp olive oil and the minced onions. Sautee onions for 8 minutes until soft. Then, add the diced bell pepper and sautee for another 3-4 minutes.
  2. Next, add the minced garlic and cook for 30 seconds until fragrant. Turn off the pan and remove from heat.
  3. In a large slow cooker, add the sauteed onion, bell pepper and garlic mixture.
  4. Next, add the remaining ingredients. Stir together with a wooden spoon or spatula.
  5. Cover and cook on low for 6-8 hours.
 
 

Notes

  1. If you like extra spice, add more chipotle peppers or adobo sauce!
  2. When it is time to serve, top with your favorite chili toppings! We like a dollop of Greek Yogurt, scallions, thinly sliced jalapenos or shredded cheddar cheese.
  • Prep Time: 10
  • Cook Time: 6 Hours
  • Category: Chili, Slow Cooker
  • Method: Slow Cooker
  • Cuisine: Slow Cooker

Nutrition

  • Serving Size: 1
  • Calories: 220
  • Sugar: 7
  • Sodium: 1175
  • Fat: 1
  • Saturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 41
  • Fiber: 14
  • Protein: 12
  • Cholesterol: 0

Keywords: Chili, Pumpkin, Beans, Slow Cooker

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Creamy Zucchini Pasta

Zucchini Pasta
Zucchini Pasta
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Creamy Zucchini Pasta

Creamy Zucchini Pasta


  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 7 Servings 1x
  • Diet: Vegetarian

Description

Simple, fast and delicious! Creamy melted zucchini pasta cooks up in no time and delivers a meal that the entire family will enjoy.


Ingredients

Scale
  • 3 Medium Zucchini
  • 1 lb Spaghetti Pasta (Look for Bronze, Die-Cut Pasta)
  • 1/2 cup Olive Oil
  • 3 Garlic Cloves, Whole
  • 1 cup Parmesan Cheese, Grated
  • 1/2 tsp Lemon Zest
  • 1/4 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper

Instructions

  1. Cook the pasta according to the package directions. Take care to not over cook, we want al dente pasta here! But, DO NOT DRAIN THE PASTA! We will use some of the pasta water for our sauce.
  2. While the pasta cooks, work on the sauce and zucchini.
  3. Heat a large skillet over medium heat. Add the olive oil and allow to heat up for 1 minute, then add the whole garlic cloves and cook for 4-5 minutes to infuse the oil with the garlic.
  4. While the garlic cooks, grate the zucchini. Set a clean dish towel out on a counter or cutting board. Over top the towel, grate the zucchini using a box grater. Gather the towel by the ends and then, over the sink or a bowl, squeeze the liquid out of the shredded zucchini.
  5. Slowly, in batches, add the shredded zucchini to the olive oil skillet. (Take care and go slow because the oil is hot!) Cook the zucchini in the oil for 10-12 minutes, stirring occasionally with a wooden spoon or spatula. The zucchini will start to break down and “melt” into the oil, this is when it is done. Remove the garlic cloves from the zucchini, discard.
  6. Using tongs, remove the pasta from the pot directly into the skillet with the zucchini. Add the Parmesan cheese and lemon zest, and using the tongs, stir together the pasta, cheese, zest and zucchini. The cheese will melt into the mixture, creating the sauce for this dish. If the pasta seems dry, add a few tablespoons of pasta water to loosen up the pasta and create more of a sauce.
  7. Add salt and pepper and adjust seasonings based on your preference. Serve hot and enjoy!

 

  • Prep Time: 5
  • Cook Time: 15
  • Category: Dinner, Lunch, Mediterranean, Sides, Vegetarian
  • Method: Stovetop

Nutrition

  • Serving Size: 1
  • Calories: 442
  • Sugar: 4g
  • Sodium: 326mg
  • Fat: 21g
  • Saturated Fat: 4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 3g
  • Protein: 13g
  • Cholesterol: 12mg

Keywords: Zucchini, Zucchini Pasta, 20 Minute Meal

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Fingerling Potato Nachos with Tomatillo Salsa

Nachos Tomatillo Salsa
Nachos Tomatillo Salsa
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Nachos Tomatillo Salsa

Fingerling Potato Nachos with Tomatillo Salsa


  • Author: Amy RD, LDN
  • Total Time: 55 minutes
  • Yield: 8 Servings
  • Diet: Vegetarian

Description

Packed with flavor and nutrients, this spin on nachos uses rainbow fingerling potatoes as the base and then is topped with cheddar cheese and fresh and zesty tomatillo salsa.


Ingredients

Tomatillo Salsa
  • 2 Garlic Cloves
  • 1/2 Yellow onion
  • 1 Jalapeno, seeds removed
  • 7 Tomatillos, husks removed
  • 1 tbsp Fresh Lime Juice
  • 1/4 tsp Ground Black Pepper
  • 1/4 tsp Ground Cumin
  • 1/4 tsp Kosher Salt
Fingerling Potato Nachos
  • 3 lbs Fingerling Potatoes
  • 1 tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 1 tsp Ground Cumin
  • 1/2 tsp Chili Powder
  • 1/2 cup Cheddar Cheese, Shredded

 


Instructions

Tomatillo Salsa

  1. In the bowl of a food processor add the garlic, onion and Jalapeno. Process for 15-20 seconds until the vegetables are broken into fine pieces.
  2. Next, dice the tomatillos, removing the small core, and add to food processor.
  3. Then add the remaining ingredients to food processor. Pulse until salsa is mixed together but not pureed.
  4. Taste and adjust seasonings to your liking!
Fingerling Potato Nachos
  1. Preheat oven to 400° F. Get out a large sheet tray and set aside.
  2. Using a mandoline, slice the potatoes into 1/4 inch fry shape. Alternatively, you can slice with a knife by hand.
  3. Place slice potatoes into a large bowl filled with warm water. Stir the potatoes around to help release their starch then drain into a colander. This step helps to create the crispiest potatoes!
  4. Pour the drained potatoes onto your sheet tray. Top with olive oil, salt, cumin and chili powder and mix together with clean hands. Place into the oven and roast for 30 minutes, stirring halfway.
  5. Once the potatoes have fully cooked and crisped, top with 1/4 cup of cheddar cheese. Place back into the oven for 3-4 minutes to melt the cheese.
  6. Top the nachos with tomatillo salsa, enjoy!

 

  • Prep Time: 10
  • Cook Time: 45
  • Category: Appetizer, Black Forest Farmer’s Market, Gluten-Free, Sides, Snack, Vegetarian
  • Method: Roast
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 183
  • Sugar: 2g
  • Sodium: 325mg
  • Fat: 3g
  • Saturated Fat: 1g
  • Unsaturated Fat: 2g
  • Carbohydrates: 33g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 3mg

Keywords: Tomatillo Salsa, Nachos

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Savory Pumpkin & Lentil Quesadillas

Lentil Pumpkin Quesadillas
Lentil Pumpkin Quesadillas
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Lentil Pumpkin Quesadillas

Savory Pumpkin & Lentil Quesadillas


  • Author: Amy RD, LDN
  • Total Time: 15 minutes
  • Yield: 1 1x
  • Diet: Vegetarian

Description

Flavorful, filling & fast! These savory pumpkin and lentil quesadillas are the perfect lunch, dinner or appetizer. Plus they are great for using up that little bit of leftover pumpkin!


Ingredients

Scale
  • 1/2 cup Canned Lentils (drained and rinsed)
  • 1/4 cup Pumpkin Puree
  • 1/4 cup Baby Spinach
  • 1/4 cup Bell Pepper, Diced
  • 1/4 cup Reduced Fat Mexican Shredded Cheese
  • 1/8 tsp Ground Cumin
  • 1/8 tsp Onion Powder
  • 1/8 tsp Garlic Powder
  • 1/8 tsp Paprika
  • Chili Powder
  • 2 Whole Wheat Tortillas
  • 1 tsp Olive Oil

Instructions

  1. Heat a skillet to medium heat. Add 1 tsp olive oil, then add bell pepper and cook until tender.
  2. Next to the skillet add the lentils, pumpkin, spinach and spices. Cook until spinach slightly wilts.
  3. Heat a separate pan to medium heat. Place one tortilla down into skillet, add half the cheese, top with the lentil pumpkin filling then add remaining cheese to top of filling. Place second tortilla over top to make your quesadilla. Cook for 2-3 minutes then flip and cook another 2-3 minutes until the cheese has melted.
  4. Serve with Greek yogurt, salsa and hot sauce (if you like spicy!)

 

  • Prep Time: 10
  • Cook Time: 5
  • Category: Appetizers, Lunch, Dinner, Vegetarian
  • Method: Skillet
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 376
  • Sugar: 7g
  • Sodium: 456mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Carbohydrates: 50g
  • Fiber: 12g
  • Protein: 19g
  • Cholesterol: 17mg

Keywords: Pumpkin, Lentil, Quesadilla

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Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese
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Butternut Squash Mac and Cheese


  • Author: Amy RD, LDN
  • Total Time: 50 minutes

Description

Creamy, cheesy, and absolutely delicious! This mac and cheese is packed with flavor, fiber and nutrients. It is the perfect dish for your holiday meals.


Ingredients

Units Scale
  • 1 Butternut Squash
  • 3 Garlic Cloves
  • 2 tsp Kosher Salt
  • 1 1/2 tsp Ground Black Pepper
  • 1 tbsp Olive Oil
  • 1 cup Vegetable Stock
  • 4 oz Gruyere Cheese, Shredded
  • 8 oz Sharp Cheddar Cheese, Shredded
  • 16 oz Cavatappi Pasta

Breadcrumb Topping:

  • 1/2 cup Whole Wheat Panko Breadcrumbs
  • 1 tbsp Chopped Herbs (Such as Thyme, Sage)
  • 1 tbsp Olive Oil

Instructions

  1. Preheat oven to 400° F
  2. Line a large sheet tray with foil, set aside.
  3. Using a sharp knife, slice the butternut squash in half lengthwise. Be careful as the squash’s skin is quite tough! Using a spoon, scoop out the seeds and bit of flesh from the squash.
  4. Spread 1 tablespoon olive oil over the squash halves. Place garlic cloves into each squash half. Add 1 tsp kosher salt and 1/2 tsp ground black pepper. Place sheet tray into the preheated oven and roast for 40-60 minutes, depending on the size of your butternut squash. You will know the squash is done when you can press it with a fork and it is soft.
  5. While the squash is roasting, cook your pasta. Fill a large pot with water and bring to a boil. Add 2 tsp salt to your water. Add your pasta and cook 1 minute under the recommended time. You want your pasta to be “al dente” and have a little bite to it. Drain the pasta and set the pot aside to use again.
  6. Let the squash cool for at least 10 minutes. After 10 minutes scoop the flesh of the butternut squash out and place into the bowl of a food processor. Be sure to scoop all the flesh and the garlic!
  7. Add 1 cup of stock to the food processor. Process the mixture until it is smooth and creamy.
  8. Place the pot you used for the pasta onto the stove and heat to low. Using a spatula spoon the butternut squash mixture into the pot. Add both the shredded gruyere and cheddar cheeses. Stir the cheeses into the butternut squash mixture until they are melted. At this point check your mixture for seasoning. Add additional salt and pepper to taste.
  9. Add the cooked pasta to your squash and cheese mixture. Mix thoroughly.
  10. Place pasta mixture into a 9×13 dish that has been coated with cooking spray.
  11. Sprinkle 1/2 cup panko breadcrumbs over top of mac and cheese. Then top with herbs and drizzle 1 tbsp olive oil over top.
  12. Bake for 25-30 minutes or until bubbly and golden brown on top. Allow to cool for 5 minutes, enjoy!
 
  • Prep Time: 20
  • Cook Time: 30
  • Category: Comfort Food
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/8
  • Calories: 395
  • Sugar: 3
  • Sodium: 851
  • Fat: 15
  • Saturated Fat: 8
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 48
  • Fiber: 3
  • Protein: 19
  • Cholesterol: 46

Keywords: Comfort Food, Butternut Squash, Pasta, Mac and Cheese

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Roasted Tomato and Red Pepper Soup

Roasted Tomato and Red Pepper Soup

Roasted Tomato and Red Pepper Soup
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Roasted Tomato and Red Pepper Soup


  • Author: Amy RD, LDN
  • Total Time: 1 hour 20 minutes
  • Yield: 6 Servings 1x
  • Diet: Gluten Free

Description

Healthy, flavorful and comforting, this is the BEST tomato soup recipe out there!


Ingredients

Scale
  • 10 Roma Tomatoes, halved and seeded
  • 2 Red Bell Peppers, quartered and seeded
  • 1 Onion
  • 8 Cloves Garlic
  • 2 Carrots, peeled and sliced into 2 inch pieces
  • 4 tbsp Olive Oil, divided
  • 2 tbsp Balsamic Vinegar
  • 6 oz Tomato Paste
  • 1/4 cup Basil Leaves, julienned
  • 6 cups Vegetable Stock
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper

Instructions

  1. Preheat oven to 400 degrees. Prep vegetables.
  2. On a sheet tray toss together tomatoes, red pepper, onion, garlic, 2 tablespoons olive oil, balsamic and salt and pepper. Arrange tomatoes and peppers skin side up. Roast for 45-50 minutes until lightly charred.
     
  3. In a large pot, warm the remaining 2 tablespoons olive oil, stir in the tomato paste and mix well. Add the roasted vegetables including juices and stir to combine with tomato paste. Stir in the stock, cover and bring to a boil. Reduce heat to low and simmer for 20 minutes.
  4. Transfer soup to a blender in batches so that soup fills blender only halfway. Place kitchen towel over blender lid and puree soup to desired consistency. Blend remaining soup and return to soup pot.
  5. Heat the pureed soup to warm through. Ladle soup into bowls, top with basil and enjoy.
 
  • Prep Time: 20
  • Cook Time: 60
  • Category: Dinner, Soup, Mediterranean

Nutrition

  • Serving Size: 1
  • Calories: 143
  • Sugar: 17g
  • Sodium: 718mg
  • Fat: 3g
  • Carbohydrates: 28g
  • Fiber: 8g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: Tomato Soup, Roasted Red Pepper, Roasted Tomato Soup

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Cozy Fall Harvest Soup

Cozy Fall Harvest Soup
Cozy Fall Harvest Soup
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Cozy Fall Harvest Soup

Cozy Fall Harvest Soup


  • Author: Amy RD, LDN
  • Total Time: 1 hour 20 minutes
  • Yield: 8 Servings 1x
  • Diet: Vegetarian

Description

Sweet and savory fall flavors with a warm kick. Cozy up this fall with a soothing bowl of Harvest Soup. Roasted squash and apples along with a jalapeno for surprising heat make this the perfect fall soup!


Ingredients

Scale
  • 2 Large Apples
  • 2 Yellow Onions
  • 6 Cloves of Garlic
  • 3 lbs Squash (Buttercup, Carnival, whatever you like!)
  • 2 tbsp Olive Oil
  • 2 tsp Kosher Salt
  • 1 tsp Ground Black Pepper
  • 4 cups Vegetable Stock
  • 1 Jalapeno
  • 1 tsp Apple Cider Vinegar

Instructions

  1. Preheat oven to 400°F.
  2. Prep the veggies. Peel and chop onion, garlic cloves, apple and squash into large chunks
  3. Place vegetables evenly on both sheets and drizzle each with 1 tbsp olive oil.
  4. Season with salt and pepper and toss gently with your hands. Add the whole jalapeno to one of the sheets. Roast for 50 minutes to 1 hour until the squash is fork tender.
  5. Once the vegetables are cool enough to handle, remove the skins from the apples, jalapenos, and squash and de-seed the jalapenos.
  6. In a large soup pot, add roasted vegetables and vegetable stock. Let simmer for 20 minutes.
  7. Turn off the heat, and puree the soup a blender in batches until smooth – be sure not to overfill your blender!
  8. Place pureed soup back into pot over stove, stir in the apple cider vinegar and warm through. Serve with toasted sourdough bread, croutons or gluten-free bread.

 

  • Prep Time: 10
  • Cook Time: 70
  • Category: Black Forest Farmer’s Market, Dinner, Gluten-Free, Mediterranean, Vegan, Vegetarian
  • Method: Roast
  • Cuisine: Soup

Nutrition

  • Serving Size: 1
  • Calories: 153
  • Sugar: 14g
  • Sodium: 498mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Carbohydrates: 28g
  • Fiber: 7g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: Fall Soup, Squash Soup, Healthy Soup, Mediterranean, Vegan, Vegetarian

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Pink Beet Pizza Dough, Barbie-Inspired!

Pink Beet Pizza Dough
Pink Beet Pizza Dough
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Pink Beet Pizza Dough

Pink Beet Pizza Dough, Barbie-Inspired!


  • Author: Amy RD, LDN
  • Total Time: 2 hours 50 minutes
  • Yield: 8 Slices

Description

A fun, naturally colored pink pizza dough, Barbie-Inspired!


Ingredients

Roasted Beet Puree
  • 1 Beet
  • 1 tsp Olive OIl
  • 1 pinch Kosher Salt
Beet Pizza Crust
  • 1 cup Warm Water
  • 1 tsp Sugar
  • 2 1/4 tsp Dry Active Yeast
  • 1 1/2 tsp Kosher Salt
  • 3 3/4 cups All Purpose Flour
  • 3/4 cup Beet Puree

 


Instructions

Roast Beet & Make Puree
  1. Preheat your oven to 400 F.
  2. Scrub the beet to remove any dirt then cut off the tops and bottom and peel the beet.

  3. Place the peeled beet onto a square of aluminum foil, top with olive oil, salt and pepper. Pinch and seal the foil around the beet then place the parcel onto a large sheet tray. Place the sheet tray with beet into the oven and roast for 40-50 minutes until very tender.

  4. Place the roasted beet into the bowl of a food processor with 1/4 cup water. Puree until mixture is smooth.Make Beet Pizza Dough

Make Beet Pizza Dough
  1. In the bowl of a stand mixer add 1 cup of warm water, sugar and yeast. Allow the yeast to bloom for 5 minutes.
  2. Next, add the salt, flour and beet puree. Mix on low to incorporate all the ingredients, then increase the speed to medium. Add additional flour as needed to form a soft and spongy dough. Cover the bowl and allow dough to rise for 1 hour.
  3. Get ready to roll and cook the dough! Preheat your oven to 475 F. Sprinkle cornmeal onto your pizza stone or sheet tray. Set aside.
  4. Flour a countertop or large board to roll out the dough. If using a round pizza stone, divide the dough into 2 and using a rolling pin, roll out each portion into a circle. If using a large sheet tray use the entire dough and roll into rectangle shape.
  5. To roll the dough, flour the rolling pin, start at the center of the dough and roll outwards, continue rolling around the dough until you have made your circle or rectangle. Place on your pizza stone or sheet tray.
  6. Place your pan into the oven and par bake the crust for 8 minutes. Then your pizza crust is done!

 

Notes

*To continue making a pizza. Add your choice of sauce and toppings and then place back into the oven for 10-12 minutes. Enjoy!

  • Prep Time: 2 Hours
  • Cook Time: 50 Minutes
  • Category: Dinner, Pizza, Snack, Appetizer
  • Method: Bake
  • Cuisine: Pizza

Nutrition

  • Serving Size: 1
  • Calories: 196
  • Sugar: 1g
  • Sodium: 255mg
  • Fat: 1g
  • Saturated Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 0mg

Keywords: Barbie Pizza, Pink Pizza Dough, Beet Pizza Dough

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Lentil Bolognese

Lentil Bolognese

Lentil Bolognese
Lentil Bolognese
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Lentil Bolognese

Lentil Bolognese


  • Author: Amy RD, LDN
  • Total Time: 30 minutes
  • Yield: 8 Servings 1x
  • Diet: Vegetarian

Description

Lentil Bolognese takes just 30-minutes for a comforting, plant-based one-pot meal!


Ingredients

Scale
  • 16 oz Shells Pasta, Whole Wheat
  • 28 oz Crushed Tomatoes, Canned
  • 1 tbsp Olive oil
  • 1 Onion, minced
  • 2 Garlic Cloves, minced
  • 1/2 cup Vegetable Stock
  • 1/2 cup Unsweetened Almond Milk (or milk of your preference)
  • 14 oz Brown Lentils, can, drained and rinsed
  • 1/2 cup Parmesan Cheese, grated, plus extra for topping
  • 1 tsp Dried Oregano
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/8 tsp Red Pepper Flakes
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper
  • 1/4 cup Nutritional Yeast

Instructions

  1. Heat a large stock pot with water. Add a pinch of salt to the water. Cook the pasta according to package directions. Before draining, set aside 1/2 cup pasta water.
  2. In a large skillet, add 1 tablespoon olive oil and then add the onion and sautee over medium heat for 7-10 minutes until softened. Turn the heat down to low and add the minced garlic, sautee for 1-2 minutes until fragrant.
     
  3. Next, add the crushed tomatoes, vegetable stock, onion powder, garlic powder, oregano, red pepper flakes, salt and ground black pepper. Simmer for 15-20 minutes, stirring occasionally.
  4. After 20 minutes add 1/2 cup of almond milk and the lentils. Stir and allow to simmer another 5 minutes.
  5. Finally, add the Parmesan cheese, pasta and nutritional yeast. If the pasta seems a too thick, add a few tablespoons of pasta water to thin.
  6. To serve, spoon into bowls and top with a sprinkling of Parmesan. Serve hot and enjoy!
 
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Dinner, Mediterranean, Vegetarian
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/8
  • Calories: 455
  • Sugar: 7g
  • Sodium: 343mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 3g
  • Carbohydrates: 76g
  • Fiber: 12g
  • Protein: 23g
  • Cholesterol: 7mg

Keywords: Lentils, Mediterranean, Plant-Based, Vegetarian

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Greek-Style Nachos

Greek-Style Nachos

Greek Nachos
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Greek Nachos

Greek-Style Nachos


  • Author: Amy RD, LDN
  • Total Time: 1 hr 50 mins
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

Delicious Greek-Style Nachos with Chickpeas, Feta, Tomato & Olives


Ingredients

Scale

Chickpeas

  • 1 lb Dried Chickpeas (See notes for alternative options)
  • 1 tbsp Olive OIl
  • 1 Onion (medium)
  • 4 Garlic cloves
  • 2 tsp Paprika
  • 2 tsp Ground Cumin
  • 1/4 tsp Garam Masala (Optional)
  • 1/4 tsp Cayenne Pepper
  • 1/2 tsp Lemon Zest
  • 2 tsp Kosher Salt
  • 4 cups Vegetable Broth

Pita Chips

  • 2 Pita Bread
  • 2 tbsp Olive Oil
  • 1/2 tsp Kosher Salt

Veggie Salad

  • 1 Cucumber, peeled, seeded and chopped
  • 1 pt Cherry Tomatoes, sliced in half

Toppings

  • Greek Yogurt
  • Feta Cheese
  • Kalamata Olives
  • Hot Sauce (Optional)

Instructions

Chickpeas

  1. Sort and rinse your dried chickpeas. (If using canned skip this step.) Fill a large bowl with 6 cups water, pour chickpeas into bowl and soak overnight.
  2. Preheat oven to 375° F. Drain your soaked chickpeas, set aside.
  3. In a large dutch oven or large pot, heat 1 tbsp olive oil over medium heat. Add sliced onion to pan, sautee until slightly browned.
  4. Lower the heat to medium-low and add minced garlic and sautee for 1-2 minutes until fragrant.
  5. Add the spices, salt and lemon zest to garlic and onions and sautee for another 30 seconds.
  6. Add vegetable stock to pot and then the chickpeas (soaked or canned). Using a wooden spoon or spatula, stir mixture together and then bring to a boil. Then, turn the heat off and cover the pot with a lid.
  7. Next, put the dutch oven into your preheated oven and bake for 45 minutes to 1 1/2 hours, depending on the chickpeas you are using. (If you are using canned, it should take around 45 minutes for the chickpeas to soak up the yummy liquid. If you are using dry, soaked chickpeas it will take closer to an hour to an half and half for the beans to soak up the liquid.)
  8. Once the liquid has been absorbed by the chickpeas they are done. Remove from the oven and set aside.

Toppings:

  1. Slice your pita bread into triangles, drizzle 1 tbsp olive oil and 1/8 tsp salt over top and place onto a sheet tray (Skip this step if you bought pre-made pita chips!)
  2. Bake pita chips in the oven with your chickpeas for 8-10 minutes. Keep an eye on them as they burn easily!

 

Vegetable Topping:

  1. Slice 1 pint cherry tomatoes in half lengthwise. Peel, seed and chop cucumber to 1 inch chunks.
  2. Serve with Greek yogurt, feta cheese, kalamata olives and hot sauce as desired.

 

To Plate:

  1. Set pita chips on plate, top with dollops of Greek Yogurt, then the delicious braised chickpeas, cucumber and tomatoes, feta, kalamata olives and hot sauce. Enjoy!!
 

 

Notes

Notes:
  1. You can make this as simple or complicated as you’d like. Using canned chickpeas and store bought pita chips makes this a week-night winner!
  2. To substitute canned chickpeas use 4 cans, 15 oz each
  3. *This recipe was inspired by several Greek Nacho style recipes and including SmittenKitchen’s Braised Chickpeas.
  • Prep Time: 20min
  • Cook Time: 1 hr 30 mins
  • Category: Appetizers, Dinner, Lunch, Mediterranean, Salad, Sides
  • Method: Braise
  • Cuisine: Greek

Nutrition

  • Serving Size: 6
  • Calories: 541
  • Fat: 19g
  • Saturated Fat: 5g
  • Carbohydrates: 71g
  • Fiber: 15g
  • Protein: 27g
  • Cholesterol: 24mg

Keywords: Greek, Mediterranean, Chickpeas