FOOD • NUTRITION
Salad Pizza
By Barbara Seelig-Brown
This recipe combines two of my favorite dishes, pizza and salad. You can make the pizza dough and top it with your favorite sauce and cheese, or top it with the salad for a change of pace. If you make it with sauce and cheese use the salad recipe for a side salad.
Whole Wheat Pizza Dough
Yields 2-3 personal size pizzas, one large pizza that will serve 12, 16 dinner rolls, or 12 sandwich rolls. I use my food processor with steel blade to prepare the dough and do the kneading. Try to find the white whole wheat flour, as it is lighter in color, texture and taste than traditional red whole wheat. Measure the temperature of the water with a meat thermometer. When working with yeast, water temperature is critical for proper rising. The correct temperature is 110-120 degrees. Ingredients: 1 ½ cups all-purpose flour 1 ½ cups white wheat flour 1 tablespoon active yeast 1 teaspoon fine sea salt 1 – 1 ½ cups tepid water (water between 110-120 degrees) 1 teaspoon extra virgin olive oil Place all dry ingredients in the food processor bowl. Pulse a few times to blend well. With the machine running, add 1 cup of water in a slow and steady stream. The dough should form a ball. Clean the sides of the food processor. If it seems too dry, add more water, 1 tablespoon at a time. The dough is perfect when it is no longer sticky and feels as smooth as a baby’s bottom. If it is too sticky or wet, you can more flour, 1 tablespoon at a time. Place dough in a large bowl with extra virgin olive oil. Turn dough to
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completely cover with oil and then cover tightly with plastic wrap and a cloth towel. Let rise in a warm place for at least 1 hour. A good place to rise is in the oven with the oven off and the oven light on. After the dough doubles in size, punch it down and let it rise again for as long as possible, at least one hour. I am a huge fan of the longer rise for lighter dough, especially when using whole-wheat flour. For the salad pizza you will need to bake the pizza dough before placing the salad on top. Preheat your oven to the hottest temperature, using convection if you have it. Coat the baking pan with extra virgin olive oil and pat the dough to desired thickness. Bake until golden.
Pizza Topping
3 cups baby greens ½ cup chopped plum tomatoes 2 sliced scallions sliced thinly on the diagonal ½ cup thinly sliced black olives ¾ cup finely chopped fresh mozzarella ¼ cup balsamic vinegar ¼ - ½ cup extra virgin olive oil 1 garlic clove, finely minced Fine sea salt and freshly ground pepper ¼ cup fresh grated Parmigiano Reggiano, Pecorino Romano, or Asiago Red pepper flakes (optional)
Prepare vinaigrette:
Whisk together vinegar, a pinch of sea salt, a grinding of pepper, and the garlic clove. Slowly whisk in olive oil to taste. Prepare individual pizza crusts. Mix together greens, tomatoes, scallions, olives and mozzarella. Toss with vinaigrette. Place salad ingredients on top of cooked pizza shell. Sprinkle with Parmigiano, Pecorino or asiago cheese. Sprinkle with optional red pepper flakes. Barbara Seelig-Brown is a chef, culinary educator, published cookbook author, food and wine columnist, and the TV host of Stress Free Cooking on PBS and FoodyTv. An Italian-American who learned cooking hands-on with her mother and grandmother, Barbara wanted to recreate her treasured experiences around the table for others. Barbara’s dedication to a healthy lifestyle includes teaching yoga and cooking classes. www. stressfreecooking.com
Protein Packed Tuna Burgers (Includes Vegan
Option)
By Peter J. Palladino
W
ith plenty of protein and little fat, tuna is one of the best foods for muscle growth and recovery. By combining the canned fish with a few simple ingredients you can make a delicious burger in a matter of minutes—one that packs more health benefits than a beef or turkey version. Another bonus to the tuna burger: tuna is a great source of omega-3 fatty acid, which supports muscle growth, helps cut your risk of heart disease, and boasts anti-inflammatory properties! Ingredients: • 1–2 cans chunk light tuna or albacore in water, or equivalent amount of raw tuna Please choose eco-friendly tuna—see the Tuna Shopping Guide at www.greenpeace.org. You can also substitute with any type of fish e.g. packaged/canned or fresh salmon. • 1 cup steel cut oats • 1 egg • 1/3 cup minced onion • 1/3 cup minced celery • 1/3 cup any type of bell pepper • 1 cup of your favorite type of beans • Salt and pepper to taste For a vegan burger: replace the tuna and the egg with: • 1/4 cup silken tofu blended until completely smooth • 1 teaspoon of flax seed and 1 teaspoon of chia seeds (for the healthy fats) Directions: 1. Combine the tuna, oats, and egg. Stir in vegetables, beans, salt, pepper, and add hot sauce if spice is your thing. 2. Form mixture into patties. 3. Place a nonstick skillet over medium heat and add patties when hot. 4. Cook until egg and any raw tuna is done and patties are solid, OR bake at 415 degrees until the outside is golden brown (aprox. 30-40 mins) Serves: 2 Happy Eating. Peace, Peter.
A former Div. I Collegiate Athlete, Peter understands what a commitment it is to show up every day and take care of yourself physically, nutritionally, and mentally. After more than 35 years of training his body to its physical limits, he decided he needed yoga in his life. Peter has certifications in the Barkan, Annanda, and Baptiste lineages. He has developed his own yoga style and teaches at Yoga Palm Beach, as well as Yoga South and Yoga Aura, both in Boca Raton, FL. Peter honors with gratitude the wisdom his teachers have shared with him.