My 14 year old son's say this pizza is better than the one that Pizza Hut ran as a special (they would rather have this than any chain restaurant pizza).
Pizza Dough:
1 cup skim milk (scalded: heat almost to boiling, but don't boil)
add:
1 cup water
2 TBSP oil (olive or canola)
2 TBSP Splenda
1/2 tsp salt
in a large bowl or bread machine (mixing bowl if you have a mixer that can handle dough):
1/4 water very warm but not hot to the touch (105-115 degrees)
1 package (1 TBSP) dry yeast
add to the milk, etc mixture (ensure that the milk mixture is warm, not hot or you'll kill the yeast).
stir in 3 cups WW flour
once thoroughly mixed add additional flour and knead (work the dough with your hands or with a high powered mixer that has a 'dough hook' like you would would to mix epoxy) the dough to the point that the dough is smooth, elastic and not sticky (i.e., when you take your hands off of the dough, pieces of dough should stick to your hands).
Put the dough in a bowl that is lightly coated with oil/pam (to prevent sticking), cover with a damp towel and place in a warm location to proof (I heat my oven to 150 degrees, turn it off and then place the bowl in the oven). "Proofing" the dough, essentially, means allow it to rise. Once the dough is double it's original size, it's ready for use (usually, takes an hour or so). If the dough doesn't rise, then you've got a bad batch of yeast or killed the yeast (usually, "bad batch" is the culprit). After proofing, the dough will contract when you touch it, but will "rise" again once you build your pizza a cook (if I have time, I like to let the pizza sit for 15 min or so, before cooking, to maximize airiness (is that a word?) of the crust.
Buffalo Chicken Topping (for 1 pizza):
4-6 Chooters (chicken breasts), stewed in a bottle of Texas Pete's Wing Sauce (only, 10 Cal/2 TBSP). Before cooking, dice the chicken in small chunks (distributes over the pizza crust easier and more evenly). Cook the chicken until there isn't enough fluid to completely cover the chicken (but don't cook it dry). Doing so thickens the sauce for a better distribution over the pizza.
Dough usually makes 2 pizzas. Roll out dough to ~1/2 the desired thickness (of the pizza when it is done). Put on a pan/cookie sheet that has been lightly dusted with flour or corn meal (unless you have a pizza/baking stone). Coat the crust with a very light coating of oil (prevents the sauce from soaking into the dough, which allows the dough to cook properly), top with chicken & sauce and cheese. Bake @ 425 degrees for 12-15 minutes, until the crust browns.
Alternate Topping:
Use Sharp Low Fat Cheddar instead of mozzerella (only requires 1/2 the amount of cheese). The cheddar goes great with the spicy sauce.
You can also make traditional pizza using pizza sauce from a jar (be sure to get low fat/low sugar) and low fat meat (e.g., ham, LF Italian Sausage).
|
Linear Mode
