Polly Piper Picked a Peck of Peppers for Her Pizza?

Pepper "Pizza"

3 Weight Watcher Points Plus (2 slices of bell pepper)

Clearly I am obsessed with pizza. I just can't resist the stuff and find myself craving it all the time. This is another good pizza swap idea that I got from the Hungry Girl show. She used a bell pepper for her crust. The possibilities are endless! What I liked about this is that you can pick it up like regular pizza and the pepper gives you a bit of the crunch feeling.

Here are the details...

Red Pepper Pepperoni Pizza

• One red bell pepper = 0 pp
• 1 T pizza sauce = o pp
• 1/4 Cup mozzarella cheese = 2 pp
• 4 pepperonis = 1 pp
• Total = 3 pp

Yellow Pepper Greek Pizza

• One yellow pepper = 0 pp
• Diced tomatoes = 0 pp
• 4 black olives, sliced = 1 pp
• 1 oz. of feta cheese, crumbled = 2 pp
• Total = 3 pp

Directions

• Remove stem and bottom of peppers. Cut in half and remove seeds.
• Top peppers w/ pizza toppings.
• Bake in the oven until cheese has melted and peppers are firm but slightly soft. (I did mine of the pizza pizazz.)
  

Eggplant "Pizza"

Eggplant "Pizza"

5 Weight Watcher Points Plus (for two slices of eggplant)

First of all let me start by saying this isn't actually pizza. In my world, you must be able to pick pizza up with your hands and this is definitely a knife and fork dish. BUT...this was very, very good. I got the idea from the Hungry Girl show and I was a bit skeptical. I really like eggplant so I thought I would give it a try. I was shocked at how good this was. I loved it!!! You could use turkey pepperoni to make this even healthier.

Ingredients

• 2 slices of roasted eggplant = 1 pp
• 2 T pizza sauce = 0 pp
• 1/4 cup of mozzarella cheese = 2 pp
• 8 pepperoni = 2 pp

Directions

Top slices of eggplant w/ 1 T of sauce each. Divide cheese between two slices & top each slice w/ 4 pepperonis. I cooked mine on the pizza pizazz using the upper heat source only but you could do these in the oven.

Here is how I roasted the eggplant...

Slice an eggplant vertically into 6 slices. Mix 1 T olive oil with 1 T lemon juice. Add in salt & pepper to taste. Brush mixture on eggplant slices. Roast in a 400 degree oven for about 20 - 25 minutes or until soft. 1 pp for two slices of eggplant.

Enjoy!

The I Can't Eat Another Can of Tuna & I Desparately Need to Go to the Grocery Store Magic Wand Pizza

Flatbread Pesto & Tomato Pizza
7 Weight Watcher Points Plus (for the whole thing!)

I have been neglecting my blog recently for a variety of reasons. 1. The whole family got sick including me w/ a nasty sinus infection. 2. Our fridge is bare, so exciting recipes are lacking this week. 3. It has finally been nice outside so we have been spending almost all daylight hours outdoors. I have been weeding and the girls have been playing.

To say that I am beyond sick of my typical lunches (let's just say I don't want to eat tuna for awhile) is an understatement. It has been one of those weeks that I wish I could take my 3 year old's fairy princess wand and use it to make something appear in our fridge. But it turned out that I didn't need the wand. I was able to come up with something that was yummy, got me out of my lunch rut and was super easy!

Here are the details...

Ingredients:

• Flatout multi-grain wrap = 3 pp
• 1 T pesto = 2 pp
• 1/4 cup mozzarella cheese = 2 pp
  
• Some diced tomatoes from a can, drained & chopped up more = 0 pp
• Total = 7 pp

Directions:

Spread pesto on wrap & top with tomatoes & cheese. I cooked mine on the pizza pizazz but you could do this in the oven.

Spinach, Garlic & Mushroom Pizza

Spinach, Garlic & Mushroom Pizza
4 Weight Watcher Points Plus for one slice (1/8th of pizza)

Here is my latest healthy pizza! I used my whole wheat pizza dough recipe for this pizza and cooked it on the pizza pizazz.

Ingredients

• Whole wheat pizza dough = 23 pp
  
• Sauteed Spinach & Garlic = 2 pp (for 2 t of olive oil)
• Mushrooms = 0 pp
  
• Sauce = 0 pp (I use store bought sauce)
• 1 Cup of Sargento Mozzarella Cheese = 8 pp
• Total = 33 pp
• 4 pp for 1/8th of the pizza

Directions

• Saute 3 cloves of sliced garlic in 2 t of olive oil until they begin to slightly brown and smell yummy. I want to try even more garlic next time because I love garlic. Add spinach and wilt.
• Assemble pizza.
• Cook however you prefer. I used my pizza pizazz. 7 minutes on just the bottom and 15-18 on dual.

I eat mine with my new fav Sriacha HOT chili sauce drizzled on top.

My Search for Healthy Pizza

Roasted Tomato & Bacon Pizza
8 Weight Watcher Points Plus (4 pp per slice)

I have never met a pizza I didn't like which is one of the many reasons I am now in Weight Watchers. The good thing is that just because I have started a healthy lifestyle doesn't mean I have to give up my pizza. I just have to be smarter about it.

I have begun experimenting with making my own dough. It seems intimidating at first but it is actually pretty easy and so worth it. It tastes so much better. I find that the whole wheat dough keeps me fuller and I feel more satisfied. I am still on the hunt for my perfect healthy dough recipe but this one is working really well for now. It ends up being 3 pp for 1/8th of the pizza + your pizza toppings.

I made this on my Pizza Pizazz (which I love) but you can make it in the oven or on a pizza stone. I have a very curious 15 month old so leaving my oven at 450/500 degrees for one hour to preheat a pizza stone isn't an option for me right now.

My dough recipe is a combination of this Whole Wheat recipe (with some tweaks) and the California Pizza Kitchen technique.

Whole Wheat Dough Ingredients:

• 2 t honey = 4 pp
• 1 ½ warm water = 0 pp
• 1 T active dry yeast (NOT the quick rise)
• 2 t olive oil = 2 pp (This is used for rolling the dough in the covered bowl. I forgot to add the olive oil into the dough and I thought it was fine w/o it.)
• 1 t salt
• 3 ¼ c wheat flour = 40 pp

Recipe Points Plus Total:

• Yields two 12" pizza crusts
  
• 46 pp for total recipe = 23 pp for one whole pizza
• 3 pp for 1/8th of crust + whatever toppings you put on it.

Pizza Points Overview

• Crust = 23 pp
  
• Roasted Tomatoes = o pp
• Pizza Sauce = 0 pp (store bought)
• 3 pieces of crumbled up bacon = 3 pp
• 1 cup of mozzarella cheese = 8 pp
• Total = 34 pp for whole pizza
• 4 points per slice / 1/8th of pizza
  

Dough Directions

Day one: Dough Making Day

• Dissolve honey in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes until foamy
• Form well w/ flour, add salt, pour in liquid. Mix until dough starts to come together
• Put dough on floured surface and knead adding flour as needed until dough is smooth and bounces back when you press your finger. It should be slightly tacky and barely sticking to your hands.
• Place dough in an oiled bowl and roll in olive oil. Seal bowl with food wrap. Let stand until doubled in size. Approx. 1 hour
• Punch down dough. Reform a nice round ball & return to bowl; cover with food wrap Place bowl in fridge overnight. Or you can put it in the freezer for future use. If you do freeze your dough take it out one day before you want to make your pizza and then pick up the directions from below.
  

Day Two: Pizza Eating Day

• Approx. 2 ½ hours before you want to make your pizza remove dough from the fridge. Use a sharp knife to divide the dough into 2 portions.
• Roll the smaller doughs into round balls on a smooth clean surface; be sure to seal any holes by pinching or rolling.
• Place new balls in glass casserole dish, spaced far enough apart to allow for each to double in size. Seal with food wrap. Dough will double in approx. 2 hours.
• Then you are ready to roll, stretch or toss your dough and make your pizza.

If you are making your pizza on the pizazz I did 5-7 minutes on the bottom only and then about 10-15 on dual.