Tag Archives: Dr. Oz.

Personalized Individual Homemade Pizzas

12 Aug

I was watching The Dr. Oz Show the other day and he had a few celebrity chefs as guests who had come up with lower calorie recipes for our favorite take-out dishes… Hamburgers, pizza and tacos.  I thought I’d be most interested in the taco, but after watching Chef Todd English prepare his pizza, I was convinced I needed to try it.

 

Now, if you’ve read my recipe posts before you know I never follow a recipe exactly.  Sometimes it’s because I don’t have the exact ingredients on hand, don’t care for a particular ingredient or frankly, I just forget a step or two.  Let’s face it, if I were a master chef I’d have my own TV show and wouldn’t be writing this silly blog.  Having said that however, let me say that my pizza was Uh-may-zing!

 

Growing up, one of my favorite dinners was to make individual pizzas. Everyone got to make whatever they wanted, pepperoni, sausage, pineapple, green pepper; if you wanted it you could have it.  No rules, nothing was out of bounds.  But if you made it, it was dinner.  I’ve carried on the pizza tradition with my daughters as well and it’s always been a favorite for them too.  It’s so much fun to design the perfect pizza in your mind, create it in your kitchen and enjoy it in your belly.

 

The recipe I followed (for the most part) from Todd English called for whole wheat Naan, but of course I forgot that part and picked up a package of whole wheat pita bread instead.  I’ve listed my pizza ingredients below, but feel free to check out the original recipe and short video if you want to see the real deal.

 

 

Ingredients

1 cup quartered artichokes*

2 tsp Mezzetta chimichurri sandwich spread*

2 Tbl low fat ricotta

4 or 5 large basil leaves, cut into thin ribbons

¼ cup shredded low fat mozzarella

4 or 5 cherry tomatoes, halved or quartered

½ cup arugula

1 tsp EVOO

1 tsp lemon juice

Salt

 

*Chef English’s recipe called for grilled artichokes, but I just used the regular quartered ones out of a can.  He also used what he called artichoke spread, but I couldn’t find that at my grocery store, so when I found the Mezzetta sandwich spread on the shelf I chose the chimichurri flavor (cilantro, parsley and garlic).  It sounded like the perfect complement to the other flavors in the pizza.  Well, needless to say it smelled and tasted delicious.  I definitely see sandwiches in my future with the spread on the bread (can’t have the rest of the jar go to waste!).

 

Directions

Pre-heat oven to 350.  Spread the chimichurri across pita to create a thin layer.  Add quartered artichokes and tomatoes.  Mix the ricotta and basil to create a smoother creamier texture.  Drop a few dollops on pizza.  Top pizza with shredded mozzarella.  Bake for about 7 or 8 minutes.  Ricotta mixture should begin to spread out a little bit.  It won’t melt down completely, just settle in.

While pizza is cooking, put arugula in a small bowl, add EVOO, lemon juice and a little bit of salt. Toss by hand to coat completely.  When pizza is ready, top with fresh arugula salad… sounds unconventional I know, but trust me you won’t be disappointed.

I was able to use fresh basil and tomatoes from my yard (always a bonus) and maybe next year I’ll have more ingredients for this pizza growing in one of my gardens.  My pizza was so yummy, it was… is  yummilicious a word? If not, it should be.

Gathered around the dinner table tonight were my husband and one of my twin daughters. I made pizza sauce for their pizzas (my basic recipe: tomato sauce, garlic, basil, oregano, onion salt, and pepper).  My husband’s pizza was pepperoni, mozzarella cheese, pineapple and fresh basil.  He loved it.

 

 

My daughter made a pineapple and jalapeno pizza and as you can see I couldn’t get to her soon enough to take the picture before she started in on it.  She loved hers too.

 

 

Remember, it’s all about you.  What tickles your taste buds?  This isn’t a pizza you have to share; it’s yours, all yours.  Don’t be afraid to use this philosophy in other recipes too.  There are some rules you should stick to, like fish and cheese shouldn’t be served together, but for the most part, think outside the box.  If you like an ingredient, throw it in there.  If it doesn’t turn out, chalk it up to a learning experience, but imagine if it’s fantastic!  You could be the next big thing, if not on Food Network, at least in your very own kitchen. And which place is more important anyway?

 

Happy cooking.

Anti-Inflammatory Toast (bad name, great dish!)

15 Jul

I’ve mentioned my fondness for Dr. Oz and here’s another recipe courtesy of his website.  I admit the title of the dish might not seem very appetizing, but keep an open mind.  Give this toast a try and I bet you’ll like it.

Ingredients

2 slices whole grain bread

1 fresh lemon

1 avocado, sliced

Extra virgin olive oil

Chili powder*

Directions: Toast slices of bread.  Drizzle with extra virgin olive oil and a squeeze of fresh lemon.  Top off with avocado slices and a sprinkling of Chili powder.

*The recipe called for Chili flakes, but I used powder instead.

I’m not a big fan of breakfast and am always looking at new recipes to encourage me to eat the most important meal of the day.  I’m a huge avocado lover and every bit of this recipe sounded delicious to me (except the name).  Not sure why it’s anti-inflammatory and if you happen to know, please share with us all.  Whatever the reason, it was scrumptious, super simple to make and quick.  I made two pieces and was actually quite full afterward. Next time I’ll probably just make one slice and have a full glass of water with it.  The tang of the lemon combined with the spice of the chili powder were great complements with the avocado.  Give it a try and let me know what you think.

Crab Salad with Melon and Citrus Marinade

13 Jul

I came across this recipe on The Dr. Oz Show website.  Don’t know how many of you are fans of the good doctor, but I love him and have found some pretty tasty and healthy recipes on the show and site. As with most recipes I make little adjustments here and there, and this one was no exception. Here’s the original version if you’re interested:  Crab Salad

The biggest tweak was that I substituted imitation crabmeat for the lump crab.  I always have the imitation stuff on hand, but it’s a matter of personal taste and preference.

Like all recipes it’s important you read them all the way through before you begin in the kitchen.  You’ll notice below that between the first list of ingredients and the marinade, there are some duplicates when it comes to herbs.  I’m not sure it’s necessary to separate them personally.  The important thing is to make the marinade full of flavor. The rest is essentially garnish.

 

 

Ingredients

2 pkgs frozen imitation crab, (thawed)

½ cantaloupe melon

4 or 5 large basil leaves, cut into thin ribbons

3 or 4 sprigs cilantro, chopped up

Citrus Marinade (see below)

 

Citrus Marinade

1 bunch cilantro, finely chopped

¼ bunch fresh parsley, finely chopped

½ bunch basil (I used about 12-15 leaves), finely chopped

1 tsp ground fresh chili paste

4 lemons, juiced

4 limes, juiced

1 orange, juiced

¼ cup honey

¾ cup olive oil

 

Directions

Season crab meat with marinade and half of the herbs.  Arrange the melon around the plate and top with the crab mix.  Sprinkle remaining herbs over the top.

 

What I ended up with was an incredibly delicious ceviche of sorts.  I didn’t know what to expect by combining the crab “salad” and melon on my palette but the answer was surprisingly refreshing.  The recipe said it served 4 but when I divided it up into containers to take to work, I ended up with only 3.  Definitely could’ve stretched to 4, but you could put a bit more on your plate and call in a wonderful summer lunch.  Enjoy!

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