TURKEY PEPPERONI PIZZA RECIPES
TURKEY PEPPERONI PIZZAS WITH TWO-INGREDIENT DOUGH ...
This two-ingredient dough utilizes plain fat-free Greek yogurt as well as white self-rising flour. If you can’t find self-rising flour, simply whisk 1 cup regular all-purpose flour with ¼ teaspoon kosher salt and 1½ teaspoons baking powder. We use canned tomato sauce, shredded mozzarella cheese, and turkey pepperoni in this recipe, but feel free to experiment with whatever sauces, cheeses, and meats you have on hand. Just be sure to top it off with some grated Parmesan cheese, fresh basil, and a pinch of red pepper flakes for a touch of heat right before serving. Those small finishing touches really make a big difference to the final dish.
Provided by WEIGHTWATCHERS.COM
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375ºF. Line a baking sheet with parchment paper.
- Place yogurt and flour in a large bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 Tbsp at a time, until no longer sticky.
- Place a large piece of parchment paper on a work surface and sprinkle with a little flour; place dough on paper. Use a knife to cut dough into 4 equal pieces. Use a rolling pin to roll each piece of dough into a 6-7 inch oval. Place on prepared baking sheet; bake until dough is beginning to turn lightly golden, about 18 minutes.
- Remove from oven and top each with ¼ c sauce, 3 Tbsp mozzarella cheese and 5 pieces pepperoni. Return to oven and bake a few more minutes until dough is cooked through and cheese is melted.
- Serve each sprinkled with 1 Tbsp Parmesan, 1/2 Tbsp basil and a pinch red pepper flakes.
- Serving size: 1 pizza
Nutrition Facts : Calories 187 kcal
TURKEY PEPPERONI PIZZA PANZANELLA | RECIPES | WW USA
Panzanella, an Italian bread and tomato salad, is a great use of dry, day-old bread, which soaks up the juices of the tomatoes. Be sure to stir in the basil just before serving so that it doesn’t turn brown from the acid in the vinaigrette.
Provided by WEIGHTWATCHERS.COM
Categories Lunch,Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Set a strainer over a large bowl. In the strainer, toss the tomatoes with the salt. Let the tomatoes stand for 15 minutes.
- Meanwhile, line a sheet pan with parchment paper. Arrange the bread cubes on the pan and lightly coat with cooking spray. Bake until toasted, 12 to 15 minutes.
- Remove the strainer with the tomatoes from the bowl and set aside. Add the oil, vinegar, mustard, oregano, black pepper, and garlic to the bowl of tomato juices and whisk. Add the tomatoes, toasted bread, pepperoni, and cheese and toss gently to combine. Let stand for at least 15 minutes or up to 4 hours. Just before serving, stir in the basil.
- Serving size: 1½ cups
Nutrition Facts : Calories 107 kcal
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