DB Pizza Duo

Pizza Crust Recipe and Instructions
Pizza Sauce (minus the anchovy paste)



Caprese Topping

INGREDIENTS

• 2 on-the-vine tomatoes, sliced
• sliced herbed mozzarella
• sliced basil

DIRECTIONS

1. Add sauce to pizza crust.
2. Arrange sliced tomatoes and mozzarella on top.
3. After done cooking, top with basil.

Sausage, Peppers & Onions Topping

INGREDIENTS

• 1 lb. spicy turkey sausage
• 1 medium yellow onion, chopped
• 1 red bell pepper, chopped
• 6 cloves garlic, minced
• shredded mozzarella

DIRECTIONS

1. Remove the sausage from its casings and cook it completely in a heavy pan over medium heat. Remove sausage and set aside, reserving about one teaspoon of drippings.
2. Sautee the onion and pepper in the drippings until soft. Add garlic and cook until fragrant.
3. Add sauce to pizza crust.
4. Mix vegetables with sausage and arrange on pizza. Top with mozzarella.

Spaghetti with Sauteed Vegetables

Spaghetti with Sauteed Vegetables

INGREDIENTS

• 1 box DeBoles organic spaghetti (Made with jerusalem artichoke flour)
• 4 large handfuls organic baby carrots, sliced
• 1 yellow onion, chopped
• 6 cloves garlic, minced
• 1 red bell pepper, chopped
• salt and pepper to taste
• olive oil (I used rosemary and garlic-infused oil)
• basil, sliced
• fresh mozzarella, cubed (I used a marinated herb mozzarella)
• 1 container of organic marinara sauce

DIRECTIONS

1. Heat about one tablespoon of olive oil in a large, heavy pot. Add the carrots, bell pepper, and onion, stirring often until soft.
2. Add the garlic, salt, and pepper and stir frequently until fragrant. Cover pot and remove from heat. Let sit.
3. Boil spaghetti and drain. Simultaneously heat marinara in a small saucepan.
4. Assemble: spaghetti, sauce, vegetables, basil, mozzarella.

Spinach Artichoke Tofu Dip

This is an excellent appetizer or snack. It is full of vegetables, tofu, and calcium. It tastes indulgent, but it's not! Except for the cheese and tofu, this dip can be made completely fat-free! Even with the tofu and cheese, it remains very low in fat. I loved the creamy texture, but next time I may replace the yogurt with more sour cream and throw in some more parmesan. My only reason is that I enjoy a tarter, tangier dip. I would also replace the fresh mozzarella with shredded lowfat; I just needed to use up the fresh before it spoiled.

Spinach Artichoke Dip

Adapted from 101 Cookbooks

INGREDIENTS

• 2 14oz. cans water-packed artichokes
• 1 10oz. package frozen chopped spinach, thawed and squeezed free of water
• 4 ounces silken tofu
• 6 cloves garlic
• 1/2 red onion, roughly chopped
• 1/3 cup parmesan cheese
• 1/3 cup lowfat or fat-free sour cream
• 1/3 cup lowfat or fat-free plain yogurt
• 1/4 teaspoon sea salt
• 2 bonnoncini of fresh mozzarella, sliced
• extra parmesan for sprinkling on top

DIRECTIONS

1. Preheat oven to 350F degrees.
2. In a blender or food processor puree the artichokes, spinach, onion, tofu, and garlic.
3. In a separate medium bowl whisk together the parmesan cheese, yogurt, sour cream, and salt.
4. Stir in the artichoke puree and pour mixture into a medium-sized baking dish (or multiple smaller dishes).
5. Arrange mozzarella slices on top. Sprinkle the top with more parmesan. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes. For a browner top, place under a broiler on high for 2-3 minutes.
6. Serve with grape tomatoes, sauteed until burst in a tiny amount of sundried tomato oil.
   

Mmm... also, as you notice here, the top of the mozzarella is a bit greasy. Before I served this, I blotted away the oil with a paper towel. If you use reduced fat mozzarella, this should be less of a problem. If you aren't too worried about fat, this would be even more decadent with some toasted pinenuts sprinkled on top. Yum...

Balsamic Veggie Sandwich

Mmm... revel in the juicy goodness.

One of the things I love so much about sandwiches is personalization. A little of this, a little of that. Do I feel like tomato? Nah, leave that out. Sandwiches provide the perfect opportunity for you to tweak a recipe toward your own tastes or put a spin on something bland to make it extraordinary.

I came up with this "recipe" (honestly, I never really think of sandwich fixings as making a recipe) from a sandwich I had at a chain downtown one day. Do I remember the name of the place? No. Do I remember the exact ingredients? No. Does it matter? Not one bit. Sandwiches are a beautiful thing.

So here is the basic idea. Fiddle as you will.

Balsamic Veggie Sandwich

INGREDIENTS

• Balsamic vinegar
• Roasted red bell peppers
• Spinach pesto
• 2 slices of bread
• Sprouts
• 1 ball of fresh mozzarella (bononcini)

DIRECTIONS

1. Spread a thin layer of pesto on one slice of bread.
2. Sprinkle some balsamic vinegar on the other slice. (I like to add it to what will be the bottom slice so that the tart vinegar is first to hit my tongue. Mmm...)
3. Slice the mozzarella and layer on the pesto slice.
4. Arrange chopped pepper on other slice and cover with sprouts.
5. Smoosh both halves together, slice, and enjoy!
   

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In other news, I recently bought a nice pile of mangoes that were on sale, so expect to see some mango recipes in the near future!