I HAVE OFFICIALLY LOST 11 POUNDS! 2 inches in my hips, 2 inches in my thighs and 4 inches in my waist! I feel so great and successful seeing the changes in my body. I can feel the differences...
WOO!
I know I'm simply rambling, but in the essence of my happy day I decided to share with you a recipe I made a few nights ago for dinner.
Chicken Goat Cheese Pesto Pizza
(makes 8 large slices at 292 calories a slice)
I know what you're thinking... 292 calories is kinda high, but let's remember it is PIZZA and it will fill you up and tastes AWESOME. Like... I was surprised at how good it was (and I'm a really harsh judge of food).
The Dough:
For this dough you'll need:
3-4 cups of all-purpose flour (depends on the humidity)
1 tbsp of yeast
1.5 cups of warm water (straight from the sink is fine)
1/2 a tsp of salt
1 tbsp of sugar
Garlic Salt
2. Add in the flour--I prefer to do it half a cup at a time to make sure that they the ingredients get mixed in evenly and that way you can gauge the consistency of the dough. I normally use about 3.5 cups of flour--but it really does depend. While the dough is still sliquid-y I stir it with a spoon but once it gets denser it is vital that you knead it for about 10 minutes. Dough will get stuck to your hands--no matter WHAT anyone else says, it will. It's fine. Let it build up so that it doesn't continue to re-stick, scrape off what you can and wash off the rest in the sink. The dough should still be a little sticky to the touch but be firm like playdough.
1 tbsp of yeast
1.5 cups of warm water (straight from the sink is fine)
1/2 a tsp of salt
1 tbsp of sugar
Garlic Salt
2. Add in the flour--I prefer to do it half a cup at a time to make sure that they the ingredients get mixed in evenly and that way you can gauge the consistency of the dough. I normally use about 3.5 cups of flour--but it really does depend. While the dough is still sliquid-y I stir it with a spoon but once it gets denser it is vital that you knead it for about 10 minutes. Dough will get stuck to your hands--no matter WHAT anyone else says, it will. It's fine. Let it build up so that it doesn't continue to re-stick, scrape off what you can and wash off the rest in the sink. The dough should still be a little sticky to the touch but be firm like playdough.
3. Cover the dough with a towel or paper towel and allow it to rise for 45 minutes.
4. After 45 minutes sprinkle the counter with flour and put some flour on your rolling pin. If you don't have a rolling pin a sturdy plastic or glass cup will work, it will just take a bit longer. Roll the dough out as thin or thick as you like it and place it on a pizza pan or a cookie sheet (whatever you have). I use a pizza pan I got at kroger for $8 and it makes all the difference in the crispy-ness.
5. I sprinkle a little bit of garlic salt across the top of the dough and pat it in the dough lightly.
Dressing the pizza:
2 Tbsp of Alessi Pesto Sauce
1 4oz Chicken Breast (I cooked it with garlic sauce and Italian seasonings)
2 Tbsp of Alessi Pesto Sauce
1 4oz Chicken Breast (I cooked it with garlic sauce and Italian seasonings)
1/2 Large Tomato
1 oz of Goat Cheese (I use Silver Label)
1 handful of spinach
1 oz of Goat Cheese (I use Silver Label)
1 handful of spinach
2 Cups Kroger Pizza Cheese
1. Spread the pesto sauce across the dough like any other pizza sauce.
2. Cut the chicken into long strips, cut the tomato into halved slices, crumble goat cheese.
3. Place the tomatoes and spinach on the crust
4. Place the goat cheese and chicken on the crust.
5. Spread the cheese on the top of the toppings
6. Bake at 400 for 15-20 minutes.
Yum.
-K.
