Saturday night supper... Heart Healthy pizza
 

From scratch... I started off making whole wheat pizza dough. I
drizzled a bit of olive oil, spread it around and then put very finely
sliced garlic on top. Next came a small can of sauce, sliced red onion,
orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.

It was the first time I have made pizza dough in about 30 years, and the
first time for whole wheat. It was delicious and the crust had a really
nice texture.

Saturday night supper... Heart Healthy pizza
 

"Dave Smith" > wrote in message
...
> From scratch... I started off making whole wheat pizza dough. I drizzled
> a bit of olive oil, spread it around and then put very finely sliced
> garlic on top. Next came a small can of sauce, sliced red onion, orange
> bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
>
> It was the first time I have made pizza dough in about 30 years, and the
> first time for whole wheat. It was delicious and the crust had a really
> nice texture.

That sounds better than the stale pizza I had. Mine was free but.. Stale
pizza is not my thing. Wasn't stale when I got it. I just can't eat very
much pizza at one time.

Saturday night supper... Heart Healthy pizza
 

On Saturday, September 5, 2020 at 7:15:34 PM UTC-4, Dave Smith wrote:
> From scratch... I started off making whole wheat pizza dough. I
> drizzled a bit of olive oil, spread it around and then put very finely
> sliced garlic on top. Next came a small can of sauce, sliced red onion,
> orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
>
> It was the first time I have made pizza dough in about 30 years, and the
> first time for whole wheat. It was delicious and the crust had a really
> nice texture.

Excellent. What's "blue label mozzarella"?

Cindy Hamilton

Saturday night supper... Heart Healthy pizza
 

On Sun, 6 Sep 2020 04:01:43 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, September 5, 2020 at 7:15:34 PM UTC-4, Dave Smith wrote:
>> From scratch... I started off making whole wheat pizza dough. I
>> drizzled a bit of olive oil, spread it around and then put very finely
>> sliced garlic on top. Next came a small can of sauce, sliced red onion,
>> orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
>>
>> It was the first time I have made pizza dough in about 30 years, and the
>> first time for whole wheat. It was delicious and the crust had a really
>> nice texture.
>
>Excellent. What's "blue label mozzarella"?
>
>Cindy Hamilton

Dem Mozz!

Saturday night supper... Heart Healthy pizza
 

On 2020-09-06 7:01 a.m., Cindy Hamilton wrote:
> On Saturday, September 5, 2020 at 7:15:34 PM UTC-4, Dave Smith wrote:
>> From scratch... I started off making whole wheat pizza dough. I
>> drizzled a bit of olive oil, spread it around and then put very finely
>> sliced garlic on top. Next came a small can of sauce, sliced red onion,
>> orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
>>
>> It was the first time I have made pizza dough in about 30 years, and the
>> first time for whole wheat. It was delicious and the crust had a really
>> nice texture.
>
> Excellent. What's "blue label mozzarella"?
>
The Blue Label is for heart healthy foods.... reduced fast, sugar, salt etc.

Saturday night supper... Heart Healthy pizza
 

On 9/6/2020 11:57 AM, Dave Smith wrote:
> On 2020-09-06 7:01 a.m., Cindy Hamilton wrote:
>> On Saturday, September 5, 2020 at 7:15:34 PM UTC-4, Dave Smith wrote:
>>> Â*From scratch... I started off making whole wheat pizza dough. I
>>> drizzled a bit of olive oil, spread it around and then put very finely
>>> sliced garlic on top. Next came a small can of sauce, sliced red onion,
>>> orange bell pepper and blue label mozzarella, a wee bit of grated
>>> Parmesan.
>>>
>>> It was the first time I have made pizza dough in about 30 years, and the
>>> first time for whole wheat. It was delicious and the crust had a really
>>> nice texture.
>>
>> Excellent.Â* What's "blue label mozzarella"?
>>
> The Blue Label is for heart healthy foods.... reduced fast, sugar, salt
> etc.

Good info! It's nice you're able to find decent tasting fresh mozz with
a label that says it's okay for you to eat in moderation. And that it
was tasty! The whole wheat crust sounds nice, too. I'm glad you
enjoyed it. :)

Jill

Saturday night supper... Heart Healthy pizza
 

On Sunday, September 6, 2020 at 11:29:30 AM UTC-5, wrote:
> On 9/6/2020 11:57 AM, Dave Smith wrote:
> > On 2020-09-06 7:01 a.m., Cindy Hamilton wrote:
> >> On Saturday, September 5, 2020 at 7:15:34 PM UTC-4, Dave Smith wrote:
> >>> From scratch... I started off making whole wheat pizza dough. I
> >>> drizzled a bit of olive oil, spread it around and then put very finely
> >>> sliced garlic on top. Next came a small can of sauce, sliced red onion,
> >>> orange bell pepper and blue label mozzarella, a wee bit of grated
> >>> Parmesan.
> >>>
> >>> It was the first time I have made pizza dough in about 30 years, and the
> >>> first time for whole wheat. It was delicious and the crust had a really
> >>> nice texture.
> >>
> >> Excellent. What's "blue label mozzarella"?
> >>
> > The Blue Label is for heart healthy foods.... reduced fast, sugar, sahalt
> > etc.
> Good info! It's nice you're able to find decent tasting fresh mozz with
> a label that says it's okay for you to eat in moderation. And that it
> was tasty! The whole wheat crust sounds nice, too. I'm glad you
> enjoyed it. :)
>
> Jill

I baked a frozen Connies sausage special, local Chicago chain of pizzerias
that licenses their brand. On sale $5 at Kroger-anios. And a salad. And Apple strudel
and Lablat beer..only 11.5 ounce in bottles. And tea.

Saturday night supper... Heart Healthy pizza
 

On Saturday, September 5, 2020 at 6:15:34 PM UTC-5, Dave Smith wrote:
> From scratch... I started off making whole wheat pizza dough. I
> drizzled a bit of olive oil, spread it around and then put very finely
> sliced garlic on top. Next came a small can of sauce, sliced red onion,
> orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
>
> It was the first time I have made pizza dough in about 30 years, and the
> first time for whole wheat. It was delicious and the crust had a really
> nice texture.

If you're going to be making pizza with any regularity it is worth buying a big can of this, and freezing it in zipper bags, enough for 1 pizza. Most high quality pizzerias use it.
https://stanislaus.com/scratch-produ...d-pizza-sauce/

--Bryan

Saturday night supper... Heart Healthy pizza
 

On Sunday, September 6, 2020 at 1:22:07 PM UTC-4, wrote:
> On Saturday, September 5, 2020 at 6:15:34 PM UTC-5, Dave Smith wrote:
> > From scratch... I started off making whole wheat pizza dough. I
> > drizzled a bit of olive oil, spread it around and then put very finely
> > sliced garlic on top. Next came a small can of sauce, sliced red onion,
> > orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
> >
> > It was the first time I have made pizza dough in about 30 years, and the
> > first time for whole wheat. It was delicious and the crust had a really
> > nice texture.
> If you're going to be making pizza with any regularity it is worth buying a big can of this, and freezing it in zipper bags, enough for 1 pizza. Most high quality pizzerias use it.
> https://stanislaus.com/scratch-produ...d-pizza-sauce/
>
> --Bryan

It's tomatoes and salt. Nobody needs to buy a big can of tomatoes and salt.

Cindy Hamilton

Saturday night supper... Heart Healthy pizza
 

On 9/6/2020 10:26 AM, Cindy Hamilton wrote:
> On Sunday, September 6, 2020 at 1:22:07 PM UTC-4, wrote:
>> On Saturday, September 5, 2020 at 6:15:34 PM UTC-5, Dave Smith wrote:
>>> From scratch... I started off making whole wheat pizza dough. I
>>> drizzled a bit of olive oil, spread it around and then put very finely
>>> sliced garlic on top. Next came a small can of sauce, sliced red onion,
>>> orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
>>>
>>> It was the first time I have made pizza dough in about 30 years, and the
>>> first time for whole wheat. It was delicious and the crust had a really
>>> nice texture.
>> If you're going to be making pizza with any regularity it is worth buying a big can of this, and freezing it in zipper bags, enough for 1 pizza. Most high quality pizzerias use it.
>> https://stanislaus.com/scratch-produ...d-pizza-sauce/
>>
>> --Bryan
>
> It's tomatoes and salt. Nobody needs to buy a big can of tomatoes and salt.
>
> Cindy Hamilton
>


Nobody? Needs?

Saturday night supper... Heart Healthy pizza
 

On Saturday, September 5, 2020 at 1:15:34 PM UTC-10, Dave Smith wrote:
> From scratch... I started off making whole wheat pizza dough. I
> drizzled a bit of olive oil, spread it around and then put very finely
> sliced garlic on top. Next came a small can of sauce, sliced red onion,
> orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
>
> It was the first time I have made pizza dough in about 30 years, and the
> first time for whole wheat. It was delicious and the crust had a really
> nice texture.

Cheese sounds like it might have too much sodium. Try making it with grated tofu and MSG instead. :)

Saturday night supper... Heart Healthy pizza
 

On Sunday, September 6, 2020 at 3:21:57 PM UTC-4, dsi1 wrote:
> On Saturday, September 5, 2020 at 1:15:34 PM UTC-10, Dave Smith wrote:
> > From scratch... I started off making whole wheat pizza dough. I
> > drizzled a bit of olive oil, spread it around and then put very finely
> > sliced garlic on top. Next came a small can of sauce, sliced red onion,
> > orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
> >
> > It was the first time I have made pizza dough in about 30 years, and the
> > first time for whole wheat. It was delicious and the crust had a really
> > nice texture.
> Cheese sounds like it might have too much sodium. Try making it with grated tofu and MSG instead. :)

Fresh mozzarella has little sodium in it, since very little salt is added in its production. It's the tofu of the
cheese world.

Not that I know whether Dave used fresh mozz.

Cindy Hamilton

Saturday night supper... Heart Healthy pizza
 

On Sunday, September 6, 2020 at 10:15:13 AM UTC-10, Cindy Hamilton wrote:
> On Sunday, September 6, 2020 at 3:21:57 PM UTC-4, dsi1 wrote:
> > On Saturday, September 5, 2020 at 1:15:34 PM UTC-10, Dave Smith wrote:
> > > From scratch... I started off making whole wheat pizza dough. I
> > > drizzled a bit of olive oil, spread it around and then put very finely
> > > sliced garlic on top. Next came a small can of sauce, sliced red onion,
> > > orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
> > >
> > > It was the first time I have made pizza dough in about 30 years, and the
> > > first time for whole wheat. It was delicious and the crust had a really
> > > nice texture.
> > Cheese sounds like it might have too much sodium. Try making it with grated tofu and MSG instead. :)
>
> Fresh mozzarella has little sodium in it, since very little salt is added in its production. It's the tofu of the
> cheese world.
>
> Not that I know whether Dave used fresh mozz.
>
> Cindy Hamilton

Well okay. I did not know that. Thanks.

Saturday night supper... Heart Healthy pizza
 

dsi1 wrote:
> On Sunday, September 6, 2020 at 10:15:13 AM UTC-10, Cindy Hamilton wrote:
>> On Sunday, September 6, 2020 at 3:21:57 PM UTC-4, dsi1 wrote:
>>> On Saturday, September 5, 2020 at 1:15:34 PM UTC-10, Dave Smith wrote:
>>>> From scratch... I started off making whole wheat pizza dough. I
>>>> drizzled a bit of olive oil, spread it around and then put very finely
>>>> sliced garlic on top. Next came a small can of sauce, sliced red onion,
>>>> orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
>>>>
>>>> It was the first time I have made pizza dough in about 30 years, and the
>>>> first time for whole wheat. It was delicious and the crust had a really
>>>> nice texture.
>>> Cheese sounds like it might have too much sodium. Try making it with grated tofu and MSG instead. :)
>>
>> Fresh mozzarella has little sodium in it, since very little salt is added in its production. It's the tofu of the
>> cheese world.
>>
>> Not that I know whether Dave used fresh mozz.
>>
>> Cindy Hamilton
>
> Well okay. I did not know that. Thanks.
>

Lots yoose don't know iwaki.

Saturday night supper... Heart Healthy pizza
 

dsi1 wrote:
>
> On Saturday, September 5, 2020 at 1:15:34 PM UTC-10, Dave Smith wrote:
> > From scratch... I started off making whole wheat pizza dough. I
> > drizzled a bit of olive oil, spread it around and then put very finely
> > sliced garlic on top. Next came a small can of sauce, sliced red onion,
> > orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
> >
> > It was the first time I have made pizza dough in about 30 years, and the
> > first time for whole wheat. It was delicious and the crust had a really
> > nice texture.
>
> Cheese sounds like it might have too much sodium. Try making it with grated tofu and MSG instead. :)

I doubt I'll ever substitute grated tofu for mozzerala.
That sounds like a fail.
Why not make a real pizza and just eat less of it?
It freezes well.

dsi1 wrote:
>
> On Saturday, September 5, 2020 at 1:15:34 PM UTC-10, Dave Smith wrote:
> > From scratch... I started off making whole wheat pizza dough. I
> > drizzled a bit of olive oil, spread it around and then put very finely
> > sliced garlic on top. Next came a small can of sauce, sliced red onion,
> > orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
> >
> > It was the first time I have made pizza dough in about 30 years, and the
> > first time for whole wheat. It was delicious and the crust had a really
> > nice texture.
>
> Cheese sounds like it might have too much sodium. Try making it with grated tofu and MSG instead. :)

Saturday night supper... Heart Healthy pizza
 

On 2020-09-07 9:19 a.m., Gary wrote:
> dsi1 wrote:
>>
>> Cheese sounds like it might have too much sodium. Try making it
>> with grated tofu and MSG instead. :)
>
> I doubt I'll ever substitute grated tofu for mozzerala. That sounds
> like a fail. Why not make a real pizza and just eat less of it? It
> freezes well.
>

The menu for tonight is stir fried tofu. I am using chicken instead.

Saturday night supper... Heart Healthy pizza
 

On Sat, 5 Sep 2020 19:16:26 -0400, Dave Smith
> wrote:

> From scratch... I started off making whole wheat pizza dough. I
>drizzled a bit of olive oil, spread it around and then put very finely
>sliced garlic on top. Next came a small can of sauce, sliced red onion,
>orange bell pepper and blue label mozzarella, a wee bit of grated Parmesan.
>
>It was the first time I have made pizza dough in about 30 years, and the
>first time for whole wheat. It was delicious and the crust had a really
>nice texture.


I had a great pizza also, Mine was a thin crust that I just took a
brown rice tortilla and slap some pepperoni then used some of my sweet
pickled peppers then mozz cheese then some spicy pickled peppers then
a little Parma around the edges and DAMN it was good!
You have got to ditch that wheat, That crap is bad for you!

--

____/~~~sine qua non~~~\____