RECIPE SUBMITTED BY Rosetta Sperring
Serena, here is the weight watcher pizza I recently made. Granted it’s definitely not going to be like a normal pizza, but it’s definitely going to be healthier. Neil and I had it one night and he said it was not bad. I just felt better about eating it just knowing it was healthier and it still tasted good at the same time. I’ll post the original weight watcher recipe, but I’ll also post a few changed I made to it with what ingredients I had on hand.
“Grilled Pizza with Sausage, Onions and Peppers”
Ingredients:
6 ounce cooked chicken sausage (s), about 2 links, halved lengthwise, thinly sliced
1 small uncooked red onion (s), cut into thin slivers
1 small yellow pepper (s) cut into 1/4 inch-thick slices
½ cup (s) store-bought pizza sauce, or tomato sauce
4 medium whole wheat tortillas
1 teaspoon oregano
¾ cup (s) shredded part-skim mozzarella cheese
Instructions:
Preheat an indoor grill to medium (or a grill pan over medium-high heat). Place sausage, onion and pepper on grill in a grill basket; cook, flipping once, until sausage is golden and vegetables start to brown, about 4 to 6 minutes. Remove from grill and set aside until ready to use.
To prepare pizzas, spread 2 Tablespoons of sauce on each tortilla. Sprinkle each with ¼ teaspoon of dried oregano and then top each with ¼ of the sausage-vegetable mixture; top each with 3 Tablespoons of cheese.
Place pizzas on grill (or as many as will fit on grill pan at one-time) and cook until edges begin to brown, about 3 to 5 minutes; rotate pizzas. Continue cooking until cheese is bubbly, about 2 to 4 minutes more. Yields 1 pizza per serving.
Cooking time on an indoor grill may vary slightly from a grill pan.
****How I changed pizza with what ingredients I had on hand: I did not use the chicken sausage, I used Canadian bacon instead. I cut the Canadian bacon in four sections. I could not fit the tortillas I had on my indoor grill so I put the whole wheat pizza on a pizza stone. I did not have a grill pan so I sautéed the vegetables and Canadian bacon in a very small amount of olive oil in a large skillet on the stove; I also added fresh sliced mushrooms. I was out of oregano, so I used Italian seasoning instead. I placed the whole wheat tortilla on the pizza stone, then topped with the pizza sauce(I added a little extra), then sprinkled it with the Italian seasoning, then the sautéed onions, mushrooms, yellow peppers and Canadian bacon on top. I then put the mozzarella (a little extra) on top of the vegetables and then placed in the oven. I baked at 400 until cheese was melted. The tortilla shell may not crisp up, but you can definitely eat using a knife and fork.
Serena, here is the weight watcher pizza I recently made. Granted it’s definitely not going to be like a normal pizza, but it’s definitely going to be healthier. Neil and I had it one night and he said it was not bad. I just felt better about eating it just knowing it was healthier and it still tasted good at the same time. I’ll post the original weight watcher recipe, but I’ll also post a few changed I made to it with what ingredients I had on hand.
“Grilled Pizza with Sausage, Onions and Peppers”
Ingredients:
6 ounce cooked chicken sausage (s), about 2 links, halved lengthwise, thinly sliced
1 small uncooked red onion (s), cut into thin slivers
1 small yellow pepper (s) cut into 1/4 inch-thick slices
½ cup (s) store-bought pizza sauce, or tomato sauce
4 medium whole wheat tortillas
1 teaspoon oregano
¾ cup (s) shredded part-skim mozzarella cheese
1 small uncooked red onion (s), cut into thin slivers
1 small yellow pepper (s) cut into 1/4 inch-thick slices
½ cup (s) store-bought pizza sauce, or tomato sauce
4 medium whole wheat tortillas
1 teaspoon oregano
¾ cup (s) shredded part-skim mozzarella cheese
Instructions:
Preheat an indoor grill to medium (or a grill pan over medium-high heat). Place sausage, onion and pepper on grill in a grill basket; cook, flipping once, until sausage is golden and vegetables start to brown, about 4 to 6 minutes. Remove from grill and set aside until ready to use.
To prepare pizzas, spread 2 Tablespoons of sauce on each tortilla. Sprinkle each with ¼ teaspoon of dried oregano and then top each with ¼ of the sausage-vegetable mixture; top each with 3 Tablespoons of cheese.
Place pizzas on grill (or as many as will fit on grill pan at one-time) and cook until edges begin to brown, about 3 to 5 minutes; rotate pizzas. Continue cooking until cheese is bubbly, about 2 to 4 minutes more. Yields 1 pizza per serving.
Cooking time on an indoor grill may vary slightly from a grill pan.
****How I changed pizza with what ingredients I had on hand: I did not use the chicken sausage, I used Canadian bacon instead. I cut the Canadian bacon in four sections. I could not fit the tortillas I had on my indoor grill so I put the whole wheat pizza on a pizza stone. I did not have a grill pan so I sautéed the vegetables and Canadian bacon in a very small amount of olive oil in a large skillet on the stove; I also added fresh sliced mushrooms. I was out of oregano, so I used Italian seasoning instead. I placed the whole wheat tortilla on the pizza stone, then topped with the pizza sauce(I added a little extra), then sprinkled it with the Italian seasoning, then the sautéed onions, mushrooms, yellow peppers and Canadian bacon on top. I then put the mozzarella (a little extra) on top of the vegetables and then placed in the oven. I baked at 400 until cheese was melted. The tortilla shell may not crisp up, but you can definitely eat using a knife and fork.
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