(would be great using those garden-fresh tomatoes)
Written by a local "celebrity" who lost over 200 lbs. eating healthy - no surgery, just high fiber and lots of swimming and walking. 200 lbs! Amazing.
First, roast a bunch of good vegetables. You can grill them in a pan designed for grilling vegetables; mushrooms, onions, peppers and garlic, tossed with olive oil and salt and pepper.
Roast tomatoes make a great sauce. This year make a promise to yourself that you will learn to roast tomatoes. You will never go back to sauce in a jar. The best tomatoes for roasting are the plum tomatoes that are available at the end of the summer. But you can use any firm, red tomato of your choice, year-round.
Blanch the tomatoes in boiling water to get rid of the skins (takes about 2 minutes). When cool, cut the tomatoes in half and scoop out the pulp and seeds.
Spray a huge shallow roasting pan with Pam or olive oil. Lay the tomatoes cut side down, in the pan and drizzle olive oil across the tops. Sprinkle the tops with fresh chopped basil, salt and pepper. Place them in an oven that is not hotter than 250 degrees. Let them roast for about 3 hours.
When you take them out of the oven, you will have deep red mounds. Let them cool, and you are ready to spread that on dough just like sauce. The better the tomato, the better the sauce. Freeze what you don’t use.
Buy fresh pizza dough. I like to make my own, but fresh pizza dough, available at all the supermarkets, will do nicely. While the vegetables are roasting, bring your dough to room temperature. Cold dough will be come a wrestling match between your hands.
Now here is where you must be reasonable: whack the ball of dough in half, whack the half in half, and then cut the fourths in half. You will still have a good amount of dough, about 2 ounces. One pizza is enough. While you are making your pizza, tell yourself: “I am going to eat one of these and enjoy it.”
Pour olive oil on a cookie sheet. Take your ball of dough and begin shaping it as best you can into a circle. It doesn’t have to be perfect. Your stomach will never know if it looks like a football instead of a baseball. Flip it over in the olive oil. Never mind how much olive oil you use, because it is going to burn off on the grill.
Fire up your grill - use a gas or a charcoal - I’ve done it both ways. Spray your grill grates with Pam or olive oil, then place your circle of dough on the grill. Put the cover down, and the dough will cook. Sometimes, if I am cooking for a friend, I will put two pieces of dough on at a time.
Give it about 4 minutes, and lift the cover to see if the dough looks done on the bottom side. Use tongs to lift it. Flip the dough over and begin spooning your toppings on. The sauce is first, then your vegetables. Then shredded cheese. I use low-fat cheese. Using fat-free cheese is like melting rubber bands on the delicacy you are creating. Now shake some Parmesan cheese on top of that. Remember, you are only going to eat one of these. Put the cover down and let the grill melt the cheese.
Your crust on the bottom will get done faster in 4 minutes because it is cooking while you are putting on the toppings. Your vegetables are already cooked.
Written by a local "celebrity" who lost over 200 lbs. eating healthy - no surgery, just high fiber and lots of swimming and walking. 200 lbs! Amazing.
First, roast a bunch of good vegetables. You can grill them in a pan designed for grilling vegetables; mushrooms, onions, peppers and garlic, tossed with olive oil and salt and pepper.
Roast tomatoes make a great sauce. This year make a promise to yourself that you will learn to roast tomatoes. You will never go back to sauce in a jar. The best tomatoes for roasting are the plum tomatoes that are available at the end of the summer. But you can use any firm, red tomato of your choice, year-round.
Blanch the tomatoes in boiling water to get rid of the skins (takes about 2 minutes). When cool, cut the tomatoes in half and scoop out the pulp and seeds.
Spray a huge shallow roasting pan with Pam or olive oil. Lay the tomatoes cut side down, in the pan and drizzle olive oil across the tops. Sprinkle the tops with fresh chopped basil, salt and pepper. Place them in an oven that is not hotter than 250 degrees. Let them roast for about 3 hours.
When you take them out of the oven, you will have deep red mounds. Let them cool, and you are ready to spread that on dough just like sauce. The better the tomato, the better the sauce. Freeze what you don’t use.
Buy fresh pizza dough. I like to make my own, but fresh pizza dough, available at all the supermarkets, will do nicely. While the vegetables are roasting, bring your dough to room temperature. Cold dough will be come a wrestling match between your hands.
Now here is where you must be reasonable: whack the ball of dough in half, whack the half in half, and then cut the fourths in half. You will still have a good amount of dough, about 2 ounces. One pizza is enough. While you are making your pizza, tell yourself: “I am going to eat one of these and enjoy it.”
Pour olive oil on a cookie sheet. Take your ball of dough and begin shaping it as best you can into a circle. It doesn’t have to be perfect. Your stomach will never know if it looks like a football instead of a baseball. Flip it over in the olive oil. Never mind how much olive oil you use, because it is going to burn off on the grill.
Fire up your grill - use a gas or a charcoal - I’ve done it both ways. Spray your grill grates with Pam or olive oil, then place your circle of dough on the grill. Put the cover down, and the dough will cook. Sometimes, if I am cooking for a friend, I will put two pieces of dough on at a time.
Give it about 4 minutes, and lift the cover to see if the dough looks done on the bottom side. Use tongs to lift it. Flip the dough over and begin spooning your toppings on. The sauce is first, then your vegetables. Then shredded cheese. I use low-fat cheese. Using fat-free cheese is like melting rubber bands on the delicacy you are creating. Now shake some Parmesan cheese on top of that. Remember, you are only going to eat one of these. Put the cover down and let the grill melt the cheese.
Your crust on the bottom will get done faster in 4 minutes because it is cooking while you are putting on the toppings. Your vegetables are already cooked.