Pizza!!!!

[cosmicfracas]

My husband prepared this recipe for us last night. If any of you miss pizza, I highly recommend this recipe. It was soooo good.




http://www.low-carb-diet-recipes.com/images/menu.jpg Deep-Dish Quiche Pizza
4 oz cream cheese
3 eggs
1/4 cup parmesan cheese
1/3c heavy cream
1/2 t oregano
2 cups shredded Italian cheese (mozzarella, romano, parm mix - or your choice)
1/4 t garlic powder
1/4 cup tomato sauce
1 cup shredded mozzarella
20 slices pepperoni
Beat cream cheese & eggs til smooth. Add cream, parmesan and spice. Spray 13 x 9" baking pan with PAM. Put 2 cups pizza cheese in dish and pour egg mixture over. "Squish" around to mix. Bake at 375 for 30-40 min til well browned. Remove from oven and cool. When you're ready to eat, spread on pizza sauce, sprinkle on mozzarella, and layer with pepperoni (or any toppings you choose). Bake about 10 min in 375 oven til toppings bubbly and brown.

W/O Topping: 4 @ 4 carb, trace fiber, 423 Calories, 35 fat, 21 protein
With above toppings: 4 @ 6 carb, trace fiber, 654 Calories, 54 fat, 33 protein

[msgq]

What a great idea!

I haven't been able to have pizza since I've discovered my wheat issues...and, I'm looking for something fun to make ME for tonight. (I'm making DH ham and scalloped potatoes, his favorite.) I'll just make this with Ham -- and mushrooms!

Thanks!

Kathy

[hawk]

This looks like a good thing to make today. Just gman and me here with Gus and snow everywhere.

[Anette]

wow that sounds wonderful. thanks so much for sharing. i will certainly try this recipe.

[Relief]

yeah that one is a staple at our house. I've been making it for years! yummy huh!!!!!

[msgq]

I tried this last night. VERY GOOD.

My only regret is that I used a store bought pizza sauce instead of making my own. But, I haven't had pizza in so long, I forgot I had a terrific sauce recipe. (Tee Hee)

DH even thought it was good.

[LisaS]

Did I read this right: you make this in a 13x9 pan - and you are counting it as making 4 servings when doing the nutrient counts?

[cosmicfracas]

We counted it as four servings...

And yes to the 13x9 pan.


Hope you like it!

[Relief]

msgq--your "terrific" pizza sauce recipe please! :D

[msgq]

Sure, Relief, I'll share....:) I had to find it since I haven't been able to eat pizza in years.

Pizza Sauce

1 15 oz can of Tomato Sauce OR 24 oz Tomato Paste and 2 cans water

1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried thyme
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper
dash onion powder
1/2 tsp lemon juice
1 bay leaf (remove after cooking)
3 Tablespoons Olive Oil
1 teaspoon sugar
1 teaspoon fennel (I go less on this, but I'm not big on fennel)

Combine ingredients and warm in sauce pan over medium heat
Heat until bubbles, then reduce heat and simmer covered 30-60 minutes until as thick as you want.

[KimmieB]

I saw on another thread that you can grate (I think?) parmesean, add black pepper and garlic powder, bake in oven and serve as cheese crisps. I tried them this afternoon, but added oregano and they were good. I was wondering about taking them a step further and adding pizza sauce and fresh mozzarella and pepperoni to the top for a crispy pizza. Has anyone had experience with this or tried any variations?

I found a natural pizza sauce with only 3g carbs in 1/4 cup.

[Ammy]

Hm...natural??

I found the Hunts - no sugar added "italian sauce" that has 4ecc per 1/2 cup...
I'm not a huge fan of Hunts, but I'm also not a huge fan of red sauce.

What is the brand you found??

Did you know that alfredo sauce has much lower ecc than red sauce? I use it in most of my italian dishes...but I recently made meatza and was looking for a "pizza sauce", that's when I found the Hunt's No Sugar Added sauce.

[KimmieB]

Amy,
It's called L.E. Roselli's and I found it at Publix. For 1/4 cup it is 20 cal. Total fat is 1g, 0 Chol., Carb 3g, fiber <1g, sugars, <1g, Protein <1g. It is made from: tomatoes, tomato puree, imported olive oil, salt, garlic, spices, and parsley. They have a website if we are allowed to post it or you can contact me privately. I had a little taste and it is not bad. HTH

[Ammy]

Hm...because I'm not a big fan I won't pursue it since it seems to not be handy (sitting on my grocery store shelf), but you can post the website for others that might be interested!
Thanks for the info.

[deb79fl]

This looks great! I have a "muffin top" pan and wonder about making small pizzas in it. Might help me for portion control. This is one food that would be hard to stop after one piece!

[KimmieB]

I know Publix is only a Florida grocery store, but you might find it in yours. Website is: www.rosellisfood.com (http://www.rosellisfood.com) I have not been there to check it out.

[maxlharris]

Hadn't thought about making a big parm pizza crust. For one, the good stuff that you want to be using for this is generally kind of expensive. Not that that's ever stopped me before.

Next, baking evenly. What I mean is, you probably would want to blind bake the crust (especially if you're using fresh mozz which tends to be kind of watery). So, you bake it to proper plasticity, then let set. Then top with thin layer of sauce, maybe some thin meat like peperoni or prosciutto (remember, cost is not a concern here), to help with structure. Then, top with mozz. I've worked a few pizzas with fresh mozz and it's maybe the one and only experiment where I wish I had scrimped on cost and gone with dry packed mozz. The soggy factor. Especially combined with tomato sauce on what's gonna be a kind of leaky crust to start with.

Concern: Not sure, but I suspect reheating the crust is going to replasticize it, rendering it a soggy, hard to eat pizza. Especially with the moisture on top. That said, I'm thinking that some moisture diverting tech (sun dried tomatoes or dried mushrooms) on top might help the process.

Definitey worth experimenting.

Here's another way to go about this.

Bake up your cheese guys with a pizza spice topping (oregano, garlic, onion). While still plastic, mold into bowls (push em into a muffin tin). Heat tomato concotion (or just replace with sun dried tomato), give each cup a splash, sear up some bacon or prosciutto, dump on top of sauce splash, then top with slices of fresh mozz. Don't bake.

As always, just thinking aloud here.

[Gaelen]

Hadn't thought about making a big parm pizza crust. For one, the good stuff that you want to be using for this is generally kind of expensive. Not that that's ever stopped me before. .

Max, if you're making fricos--individual parmesan crisps--then yeah, you want the good stuff because you're really going to taste the parmesan.

If you're making parmesan crust, trust me--you can skimp. I wouldn't waste high-end parmigiano reggiano on 'crust' unless I was feeling especially decadent. Any decent aged parmesan will do, just steer clear of the green can. ;)

[KimmieB]

OK, it is done and it is delish! The crust is not exactly crispy, well, it is not crispy at all. I am assuming that since I did use fresh mozzarella is why. I measured out the sauce to only be a 1/4 cup and it was a thin layer. I topped it with pepperoni, basil flakes, and red hot pepper flakes. I cooked it a while because the crust still seemed soft. Finally, I took it out and let it sit before moving off the tin foil. I did cook the parmesean crust by itself first until it started to brown, that made the sauce eaiser to spread.

I am ecstatic b/c I can have pizza now! DH loves it too and wants me to make him one.

[maxlharris]

KimmieB: Try blind baking the "crust". Bake it to melty and take it out to cool before topping it. It might help make it crustier.

[KimmieB]

Thanks Max, I will try it next time, which will be soon.

[Ammy]

Over the holidays, my father kept asking me if I tried the "cheese crust" pizza they are selling at HyVee stores.

Quite the interesting story...why the guy invented it.

http://www.vanharden.com/pizza/nutrition.html

[Spruce Goose]

I've tried the cheese crust pizzas and I've enjoyed them. Usually we throw on a bunch of extra toppings and more cheese though.

Right out of the oven the crust was a little problematic (eat with a fork) but after sitting a few minutes it settled down really well.

Last time at HyVee though they were out, time before we had to dig to find them. Not sure if our store is phasing them out or just having issues stocking.

[Ammy]

Hopefully they're just having issues stocking...

If you like it, make sure to mention it to the person who orders...they DO pay attention to what people want!

[Mal Lady]

WOW WOW WOW!!!!!

I made this pizza last night for DH and his parents. What a hit. I have them on pp and they just loved this! Big accomplishment because they used to own a restaurant for 20 years and he was a chief for the generals and bigwigs in the army stationed in Alaska in the 40's or 50's. It smelled so good while it was baking. I added sausage, carmelized onions and mushrooms. This was fabulous. It will on our menu for at least 2-3 times a month if not more!

Thank-you for this fantastic recipe!

Mal Lady