Top 10 Nutritional Pizza Toppings #PizzaWorld

Top 10 Nutritional Pizza Toppings

Many people automatically consider pizza one of the top foods to avoid on a fat loss or healthy diet program. However, if you learn to make healthy topping choices, this does not have to be the case. By choosing correctly, pizza can actually be a well-balanced choice that supports your goals of building lean muscle mass or stripping off that last layer of body fat to reveal a set of ripped abs.

Here are the top 10 best nutritional pizza toppings that you should consider.

10. Ham

Ham is one of the best protein choices to add on: It's lower in fat than sausage, ground beef or crumbled bacon, and also contains more protein. With about seven grams of fat per three ounce serving, it fits nicely within your daily fat budget too.

9. Parmesan Cheese

Parmesan cheese is often overlooked but is a great alternative to regular cheese. It's higher in protein and lower in fat, plus Parmesan cheese will offer a boost in calcium as well. While it won't provide the same texture as regular mozzarella cheese would, it's a more nutritionally ideal choice.

If you're making the pizza at home, toss on reduced fat Parmesan cheese to take this benefit even further.

8. Pineapple

If you're craving something sweet, rather than finishing the meal with dessert, top the pizza with some pineapple.
One cup contains over 100% of your daily recommended intake of manganese, which is a nutrient that plays a role in energy formation of the body. Finally, pineapple is also a good source of vitamins C and E, which support healthy eyesight and a strong immune system.

7. Low-Fat Cheese

If you can't do without stringy cheese on your pizza, using low-fat cheese boosts the nutritional quality while bringing the total fat and calories down. Low-fat cheese is higher in protein, thus, a good option when trying to cut back on your meat consumption. One cup of shredded low-fat cheese will provide about 203 calories and 8 grams of fat.

6. Extra Tomato Sauce

To add more flavor to your pizza, add extra tomato sauce. It's a rich source of lycopene and may help prevent cancers of the lungs, stomach and prostate gland. At only 79 calories per whole cup, it supports your goal of getting lean.

5. Garlic

Crushed garlic will also add a high dose of flavor to your pizza without providing significant calories as half an ounce is just 21 calories total. Crushed garlic will provide the nutritional benefits of promoting good cholesterol levels, helping to prevent atherosclerosis, and helping to decrease the risk of heart disease.

4. Diced Chicken

For a low-fat protein source, you really can't beat diced chicken. Many pizza places offer this as a topping that you can request; or, if you're preparing your pizza at home it can be added yourself. Be careful of ordering a chicken pizza at a pizza restaurant, because these will typically come with cream sauces that contain too much saturated fat and calories.

3. Mushrooms

Another smart topping to add to your pizza to boost its nutrition and flavor are mushrooms. These contain just 15 calories per cup and 2.2 grams of protein. While that may seem like a minuscule amount of protein, it puts them at about 50% total protein content. Mushrooms are another food that's recommend for males to use to help prevent prostate cancer and will also supply a high dose of selenium to protect against free radicals.

2. Broccoli

Known to be one of the most nutritional vegetables, tossing broccoli on your pizza is a wise move. Broccoli is loaded with vitamin C, vitamin K, vitamin A, and folate, along with many other minerals and vitamins.

1. Spinach

Finally, the No. 1 most nutritional pizza topping is spinach, packing a powerful nutritional punch. One of the nutrients found in highest concentrations in spinach is vitamin K, which is important for making sure the blood clots effectively.

In addition to this, spinach contains over 13 different flavonoid compounds that work to help prevent the occurrence of cancer.
So, don't avoid pizza any longer. Just start making nutritional pizza topping choices that will help make this once-taboo dish a part of your usual diet.

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Baked Spaghetti Pizza #PizzaWorld

This hearty meatless casserole serves a crowd for very little money. For a splurge, add cooked sausage or pepperoni to the tomato sauce.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 (4-ounce) cans mushroom pieces
• 1 (8-ounce) can tomato sauce
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt
• ⅛ teaspoon cayenne pepper
• 1 pound spaghetti pasta
• 3 eggs
• ½ cup milk
• 1 cup shredded mozzarella cheese
• 1 cup shredded sharp Cheddar cheese

Procedures:

1. Preheat oven to 350°F. Spray a 13″ × 9″ glass baking dish with nonstick cooking spray and set aside.

2. Bring a large pot of salted water to a boil. When water boils, cook pasta until al dente according to package directions.

3. In medium saucepan, heat olive oil over medium heat. Add onion, garlic, and drained mushrooms; cook and stir until crisp-tender, about 5 minutes.

4. Add tomato sauce, Italian seasoning, salt, and pepper; cook for 15 minutes, stirring occasionally.

5. In large bowl, combine eggs and milk and beat well.

6. When pasta is done, drain and immediately add to bowl with egg mixture; toss with tongs to coat.

7. Pour spaghetti mixture into prepared dish and spread evenly. Spoon tomato sauce over all, then sprinkle with cheeses.

8. Bake 30–40 minutes or until casserole is hot and cheeses are melted and beginning to brown.

9. Let stand for 5 minutes, and cut into squares to serve.

10. Serves 10

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Italian Macaroni and Cheese Pizza #PizzaWorld

A popular macaroni and cheese molded into a delicious pizza. Easy to prepare and with a creamy taste you can enjoy with your family.

Ingredients:

• 7 oz. (196g.) Italian sausage, removed from casings
• 6 oz. (170g.) macaroni and cheese mix
• 1 small onion, diced
• 1/2 cup mozzarella cheese, shredded
• 1 egg
• 4 oz. (112g.) tomato sauce

Procedures:

• Follow package directions to cook macaroni and cheese. Add the egg to the macaroni and cheese mixture. Mix everything together.

• Cook onion and sausage in a skillet over medium heat until the meat is not pink. Drain the mixture.

• Heat the oven to 375°F (190°C).

• Spread the macaroni in a pizza pan that has been greased. Bake the dish in an oven for 10 minutes. Spread the tomato sauce on top of the macaroni, and layer the sausage and mozzarella cheese on top. Bake for another 10 minutes.

• Toppings: any toppings of your choice; minced beef, pepperoni, pineapple chunks, bacon, ham, chicken or any combination. You can use pizza dough too. Serves: 3-4 servings

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Pizza Fernando #PizzaWorld

Pizza Fernando #PizzaWorld

A new way of cooking pizza like Italian authentic margherita. Ready in 1 hour and 30 minutes. Makes 2 pizzas.

For the Pizza Dough:

350g strong white flour
25g coarse semolina , plus extra for sprinkling
1½ tsp salt
7g pkt fast-action dried yeast
1 tbsp olive oil , (not extra virgin) plus extra for drizzling
275ml tepid water

For the Topping:

400g can plum tomatoes
2 plump garlic cloves , finely chopped
2 tbsp tomato purée
2 balls buffalo mozzarella , (about 140g each)
two small handfuls basil leaves, roughly torn parmesan shavings and rocket, to serve

Procedures:

1) In a bowl, mix flour, semolina, salt and yeast. Make a dip in the middle, pour in oil, water, then stir and squeeze everything together (hands are easiest for this). The dough should feel very sticky. When it is well mixed, cover and leave for 15 mins.

2) Tip the dough on to a lightly oiled work surface and rub your hands and the inside of the bowl with oil. Knead the dough about 12 times only, giving it a quarter turn each time you knead. Tuck the ends under so it is the shape of a ball and lay it in the bowl, seam side down. Cover and leave for 10 mins.

3) Repeat the kneading and leaving for 10 mins again, then knead and leave for 15 mins, oiling the surface and your hands each time.

4) In between kneadings make the sauce for the topping. Drain the tomatoes and tip them into a bowl. Snip them into small pieces with scissors (pic 2). Stir in garlic, tomato purée, and seasoning. Set aside. Brush a baking sheet with oil and sprinkle with a little semolina. Heat oven to 240C/fan 220C/gas 9.

5) When the dough is ready, cut in half and put one half onto a lightly fl oured surface. Knead 4-5 times to squash out any air bubbles, then roll it out. At the point where it just keeps springing back, brush off the fl our from the work surface and rub on a little oil. This makes it easier to roll. Continue to roll out until you have a 28cm circle, pulling it into shape as well. Lift it onto the baking sheet (it's easier if you drape it over a rolling pin).

6) Drain the mozzarella, then pat dry with kitchen paper. Brush the dough with olive oil, then spread half the sauce over, almost up to the edge. Scatter over half the basil, then tear up one mozzarella ball and scatter over the basil. Grate over pepper and drizzle with a little oil.

7) Bake for 12-15 mins, until the topping is bubbling and the dough is going brown. Repeat with the remaining dough and toppings. To serve, scatter with parmesan shavings, rocket leaves and drizzle with oil.

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Perfect Homemade Pizza Tips - How to Make the Best Pizza at Home #PizzaWorld

Perfect Homemade Pizza Tips - How to Make the Best Pizza at Home #PizzaWorld

I have to admit I am a pizza snob. I have spent most of my life searching for the most delicious pizza. Along my never ending journey I have come up with some must haves when making the perfect pizza. The most important thing I learned is that freshness counts. Whether it's the dough, sauce or the various toppings you prefer, you will always be a winner with fresh ingredients. The fresher the ingredients the better the taste of the pizza.

The most overlooked part of the perfect pizza is the dough used to make the crust. It doesn't matter if you prefer thin or thick crust. It just has to have flavor. I find that many pizza places these days use frozen dough they just roll out and serve. The crust is the foundation of the pizza and must not be overlooked. A pizza with a flavorless crust will be a disappointment to all who taste it.

After you have your dough, it is on to the sauce! Here you can choose a nice red sauce or go crazy and use a white sauce with garlic. It is all about the flavors you like. Taste, taste, taste, until you have the sauce you want. I like adding a little bit of garlic, oregano and sugar to my red sauce. That combination really makes my taste buds go wild.

Next we have the cheese we will use. To most people this would seem to be the easiest part. I have found that you actually need a good mixture of a few cheeses to get the right taste and texture for a perfect pizza. I hate it when I grab a slice and the cheese rips off the toppings of all the other slices. If you mix different kinds of cheese you will get a mix that actually breaks instead of stringing together. The combination I like to use is one half mozzarella, one quarter provolone, and one quarter jack cheese.

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How to Make Pizza Dough #PizzaWorld

How to Make Pizza Dough #PizzaWorld

Ingredients:

Serves: 2

• 175 g bread flour
• 1/2 teaspoon salt
• 1/2 teaspoon caster sugar
• 1 teaspoon dried yeast
• 1 1/2 tablespoons olive oil
• 125 ml hot water

Directions:

Prep Time: 20 mins Total Time: 1 1/2 hrs

1. Sift flour, salt, sugar and yeast into a bowl. Mix them. Add the olive oil and water.

2. Mix it to form a ball of dough with a wooden spoon (hands may be needed).

3. Flour a work surface. Knead the dough for five minutes or until smooth and stretchy.

4. Grease a bowl and place the dough into it. Cover with a damp cloth and put in a warm place for an hour or until it has doubled in size.

5. When dough has risen knead for a few more minutes.

6. Now it is ready to be pressed down and turned into a pizza. Note: This is a great dough recipe. My family all loved it. It was really easy to make. We used it to make a Barbecued Chicken Pizza. This is the best pizza dough recipe we have used. We cooked it at 450 degrees F for 10 minutes.

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Hand-Tossed Pizza and Toppings #PizzaWorld

Hand-Tossed Pizza and Toppings #PizzaWorld

Make your own pizza dough and pizza sauce to suits your tastes.

Yield: Makes 2 pizzas (14 in.); 8 to 12 servings

Ingredients:

• Make your own pizza dough

• 1 1/2 cups pizza sauce

• 4 cups shredded 100% whole-milk mozzarella cheese (1 lb.)

• 4 ounces meat such as thinly sliced salami or pepperoni

• 3 to 4 cups thinly sliced vegetables such as red onions, mushrooms, bell peppers, or pitted ripe olives

• 2 to 4 tablespoons seasonings such as chopped fresh jalapeño chilies or minced garlic (optional)

Preparation:

1. Let pizza dough stand at room temperature until almost doubled and no longer cold, 30 minutes to 1 hour. Coat two 14-inch pizza screens or pizza pans with cooking oil spray.

2. Remove dough from bags; coat with flour. On a lightly floured board, roll each ball into a 10-inch round.

3. Shake excess flour from dough, toss each round until it is stretched to 14 inches. Or lay each on a floured board and gently stretch to 14 inches. Lay crusts on prepared pizza screens or pans; don't press dough down.

4. Spread 3/4 cup quick pizza sauce over each crust to within 1 inch of edge. Let stand, uncovered, at room temperature up to 3 hours. Shortly before baking, distribute half the cheese, meat, vegetables, and seasonings over each crust.

5. Set screens or pans on the bottom rack or on a heated baking stone (see notes) on bottom rack in a 500° oven (one at a time if you have only one oven). Bake until crust is browned on the bottom (lift one edge to check), 10 to 15 minutes. Slide each pizza onto a board and cut into wedges.

Some Favorite Toppings:

Hot Spicy Chicken:

Top each round with 3/4 cup quick pizza sauce; 1 1/2 cups shredded sautéed chicken breast mixed with 3 to 4 tablespoons hot sauce; 2 cups shredded 100% whole-milk mozzarella cheese; 3/4 cup thinly sliced red onion; 2 to 4 tablespoons thinly sliced fresh jalapeño chilies; 1 to 2 tablespoons minced garlic; 4 ounces uncooked firm chorizo, cut into 1/2-inch chunks; and paprika to taste.

Margherita:

Brush each round with 1 tablespoon extra-virgin olive oil; top with 2 cups shredded 100% whole-milk mozzarella cheese and 1 1/2 teaspoons dried basil. Bake until top is lightly browned, about 10 minutes. Distribute about 18 fresh basil leaves mixed with 1 teaspoon olive oil over pizza; continue baking until crust is browned on the bottom, about 4 minutes longer. Meanwhile, drain 8 thin tomato slices on paper towels; arrange on baked pizza.

Vegetable:

Top each round with 1 cup quick pizza sauce; 2 cups shredded 100% whole-milk mozzarella cheese; 1/2 cup each thinly sliced red onion, green bell pepper, zucchini, and drained oil-packed dried tomato halves; and 1 jar (6 1/2 oz.) marinated artichoke hearts, drained.

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Muffuletta Pizza #PizzaWorld

Muffuletta Pizza #PizzaWorld

Ingredients:

1/2 cup finely chopped celery
1/3 cup chopped pimento−stuffed green olives
1/4 cup chopped pepperoncini
1/4 cup chopped cocktail onions
1 clove garlic, minced
3 Tbsp. extra virgin olive oil
2 tsp. dry Italian salad dressing mix

3 oz. thin−sliced deli ham/salami, diced
8 oz. shredded provolone cheese
2 12" uncooked dough crusts
extra virgin olive oil

Procedures:

1. Mix first 7 ingredients for marinated olive salad and chill overnight.

2. Combine olive salad, ham, and cheese.

3. Top one dough crust with 1/2 of mixture. Drizzle with oil.

4. Bake in preheated 500° F oven for 8−10 minutes or until crust is golden brown and cheese is melted.

5. Remove from oven and cool on a wire rack for 2−3 minutes before cutting into wedges and serving.

6. Repeat with other dough crust.

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