My Inspiration . . .

I've always had a love for baking, but it wasn't until I was in college that I had a desire to learn how to cook. In 2009, I decided to start my own cooking blog so I could access my recipes from anywhere, and ktmadeit.com was born.

I love trying new recipes and finding ways to make them healthier & happier on the hips! I love everything about food: the taste, the smells, the presentation, the experimenting, etc. I love to entertain, so I figured this was a great way to bring people together. Hope you enjoy trying out some of the recipes. Happy cooking!

Wednesday, August 24, 2011

Thin Crust Wheat Pizza


There's something about pizza that makes my tummy smile. To me, it's a "comfort food" ~ it never gets old . . . and it never sounds like a bad idea. I don't eat it often, but when I do, it has got to be thin crust, with lots of veggies, light cheese and a lil extra sauce ;-)
Love the idea of broccoli on a pizza too! Yum.
{ Prep Time: 15 mins / Cooking Time: 8-13 mins / Difficulty: Easy / Yields: 8 slices }

Ingredients:
one 14" 100% whole wheat thin pizza crust (can be found on the endcaps in the bread section)
1 (14oz) can of whole peeled tomatoes, drained, but reserve the juice (diced tomatoes can be substituted here)
1/2 Tbsp extra virgin olive oil
1 (8oz) can diced tomatoes, drained, but reserve the juice
2 garlic cloves, peeled and minced
1/4 tsp salt
2 tsp olive oil
4 oz broccoli florets, cut into 1" pieces (broccoli can be fresh or frozen ~ if frozen, make sure to thaw out before using)
1/8 cup water
1/4 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and sliced thin
pepper, to taste
1 1/2 cups shredded mozzarella cheese
1/8 cup grated Parmesan cheese



Directions:
1. Adjust an oven rack to the lower-middle position, then place a pizza baking stone (a baking sheet will do just fine if that's all you've got!) on the rack and heat the oven to 500 degrees. Let the baking stone heat for about 30 mins (but no longer than an hour). This step is optional if you're short on time.
2. In a food processor, pulse the drained tomatoes, olive oil, 1 garlic clove and salt until coarsely ground and no large chunks remain ~ about 10 pulses. Transfer the mixture to a measuring cup and add the reserved canned tomato juice until the sauce measures 1 cup.
3. Meanwhile, heat 1 tsp of the olive oil in a 12" nonstick skillet over medium heat. Wait about 2 mins until the oil is hot, then add the broccoli and cook until lightly browned, about 3-5 mins. Stir in the remaining garlic clove and cook until fragrant, about 30 seconds (it's EXTREMELY easy to burn garlic, so make sure to watch it closely!) Add the 1/8 cup water, cover and cook for 3 mins. Uncover, then add the sun-dried tomatoes and cook until the broccoli is tender and the water has evaporated, about 2 mins. Season with salt and pepper to taste and transfer to a bowl.
4. Remove the pizza stone from the oven and place the crust on the hot stone. Lightly brush the outer 1/2" edge of the crust with olive oil. Cover the dough with pizza sauce, leaving a 1/2" border at the edge. Sprinkle with mozzarella, Parmesan cheese and the broccoli mixture.
5. Bake the pizza for 8-13 mins (I like mine crispy, so I usually bake it for the full 13 mins).
6. Remove the pizza from the oven. Slice the pizza into 8 slices (or squares if using as an appetizer) and serve hot.

Recipe borrowed from The Best of America's Test Kitchen 2011 Magazine

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