There’s something special about homemade pizza. And, I don’t mean knead-your-own-dough kind of pizza, as it can take some time (and skill) to do this. I mean the kind of homemade pizza that’s made from random ingredients found in the kitchen–pasta sauce from last night, french bread, pitas, mushrooms, etc.
So when I arrived home from work yesterday, tired, I took one look at my kitchen counter and knew exactly what I’d be preparing for dinner.
I recently fell in love with Sandwich Thins, which are 100-calorie buns packed with fiber and protein. My usual pizza dough substitute is pita bread, but my eyes lit up at the thought of baking low-calorie, fiber-full pizzas.
Here’s how they turned out:
To bake them, pop them in a toaster oven or conventional oven on 350-degrees until the bread is golden brown. Bon appetit!
3 Comments:
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Nicolas
Omg, everything you post on here looks so good. I am excited to try making these! and who doesn’t love anything with low-cal and pizza in the same title! and those pumpkin treats a few posts above look to die for! thanks for posting all the yummy goodness!
Pizza is actually trendy Italian for pie. The origin of the term is murky but is claimed to be derived from an Previous Italian word which means “some extent,” which later advanced to the Italian word pizzicare, which means “to pinch or pluck.” A Neapolitan dialect of the word first exhibits up in print in one thousand A.D. in the form of picea or piza, assumably referring to the best way|the means in which} the recent pie is plucked from the oven.
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