Monthly Archives: January 2017

Healthy Fruit Pizza Recipes

Taste the rainbow, no Skittles required. Starting with a sugar cookie crust, fruit pizzas typically have a thick schmear of cream cheese frosting and tons of colorful fruit piled on top. But hold the cheese — these vibrant treats are nothing like your typical takeout ‘za. Creamy, crunchy and juicy, each bite is a texture triple-threat. While the sweet pizzas are not nearly as virtuous as your neighbor’s fruit salad, we scoured the web to find seven lightened-up variations you can feel good about whipping up. Made with everything from oat crusts to Greek yogurt “frosting” — these fruit pizza recipes will not disappoint. Any way you slice it, your pretty pie will be a feast for the eyes — and the tastebuds.

1. 3-Ingredient Crust Fruit Pizza
No need to add sugar to this tempting pie. Honey and ripe bananas provide just the right amount of sweetness to the crust. For a smooth frosting, make sure you wait for the Cool Whip to reach room temperature before mixing with other ingredients.

2. No-Bake Chocolate Fruit Pizza
Chocolate can be surprisingly healthy. Case in point: this inventive recipe that has fiber-rich almonds and dates in the crust. Adding orange juice and zest to your frosting will add an extra zip that will make your creation next-level delicious.

3. Granola Crust Fruit Pizza
Following a Paleo diet? Try out this raw and vegan treat that has a granola, dried fruit and coconut oil crust. Top it with grapes and pomegranate seeds, which are a good source of heart-healthy antioxidants.

4. Brownie Fruit Pizza
Your chocoholic friends will never notice that this moist, dense brownie has a smidge less fat than normal, thanks to reduced fat sour cream and just one egg. Greek yogurt and low-fat cream cheese keep things on the lighter side for the frosting, but a piece of this pie is going to be decadent so savor a smaller slice.

5. Greek Yogurt Fruit Tart
This stunning pie is so healthy you could eat it for breakfast! A simple cashew and date crust holds Greek yogurt and your choice of fruits. Soaking your dates in water will soften them, so don’t forget to prepare them 10 minutes before you begin baking.

6. Vegan Strawberry Kiwi Fruit Pizzas
Each slice of this gluten-free ‘za clocks in under 200 calories. And thanks to oats and pecans in the crust, it also has four grams of fiber and three grams of protein. A drizzle of cacao sauce before serving adds the perfect finishing touch.

7. Oat Crust Fruit Pizza
Ground walnuts and oatmeal give this cookie crust a nutritional boost in the form of fiber and omega-3s. Spread on a mix of Cool Whip and instant pudding for a pie that has flavor without the guilt.

All You Need for Perfect Homemade Pizza

There’s nothing quite like homemade pizza. It’s cheap, infinitely customisable and everything you need is readily available at the grocery store. If you have kids, it’s also a great activity to enjoy together.

If your DIY pizzas don’t tend to live up to your expectations though, this step-by-step guide should help you to put that right.

Most homemade pizza disappointments can be put down to inadequate preparation. Your oven should already be at full temperature by the time the pizza enters, so preheating is a must. You should also make sure that refrigerated dough has had time to thaw, so it’s easy to roll.

Making the base
Making your own dough isn’t too taxing – mix 3 cups flour with 1 cup water, 1 teaspoon dry yeast, 2 tablespoons olive oil and 1 teaspoon salt and let it set overnight, or you can save a little time by going ready-made. Flatten and spread the dough evenly and place your pizza base in a round pizza pan or baking sheet.

Preparing the sauce
You can buy ready-to-use pizza sauce too, but where’s the fun in that? It’s also much cheaper to make your own, whether you use cooked tomatoes or just open a can, mash it up and add salt and your choice of seasonings.

Assembling the pizza
Now it’s time for the fun part, where you select your favourite toppings or ask your fellow diners for their input. The key is not to overload on the ingredients, deciding on 2 or 3 max to guarantee even cooking.

Depending on the size of your pizza, you will need 1 to 2 balls of fresh mozzarella, avoiding grated cheese as this can dry out. When layering your pizza, it’s important to have sauce covering the base and the herbs on top, but the stages in-between are up to you.

Bake, slice and eat
Slide the pizza pan onto the bottom shelf of the preheated oven and bake for 15 to 20 minutes at 200 degrees Celsius (400 degrees Fahrenheit). A sharp pizza wheel is a small but worthwhile investment that will keep your culinary masterpiece intact as you serve.

Varasano’s “A Real Veggie” Pizza

The words “veggie pizza” tend to conjure images of watery spinach and green peppers floating in mushy crust. Even Jeff Varasano, the owner of Varasano’s Pizzeria, didn’t believe that a veggie pizza could stand up to next the Neapolitan classics on his menu. But when he wanted to open a franchise in Hartsfield-Jackson, he was contractually obligated to offer one. “I was really against it, but I started experimenting,” he says, “It was exactly what I thought it would be. The problem with veggies on pizza, in general, is that they’re too watery.”

Flash-cooking vegetables usually lead to a mushy, unappetizing pie, but after months of trial and error, he developed a recipe that worked. Topping the pizza with broccolini added a satisfying crunch, and the sweet fontina cheese, sundried tomato oil, and oil-packed red peppers rounded out the earthiness of the mushrooms and lightly fried eggplant.

While Varasano spent months perfecting his veggie toppings, it’s nothing compared to how long he spent on his dough. After moving to Atlanta from New York in 1998, he set out to find an old-school Neapolitan recipe. He spent six years perfecting the dough, a natural sourdough that ages for at least four days (you can find the recipe, plus other extensive tips on making pizza, on his website). “That was our whole thing with our brand at the beginning. It started with my website,” he says.

All You Need Know About Italian Pizza

When you say pizza you can’t avoid letting your mind wander to the Bel Paese, and even though there is a debate about the origins and the meaning of the name worldwide, we do know one thing: we love Italian pizza!

That’s why Select Italy ventured out to accomplish something no one has ever done: to compile the first ever Pizzapedia, an extensive compendium about this yummy staple of the Italian cuisine. These hunger-inducing articles were spread throughout the years in our monthly Cappuccino newsletter, and now we, dear friends, have compiled an easy-to-use list of our complete Pizzapedia. Learn everything you need to know about Italian pizza!

Once Upon a Pizza… Where the Story Begins

An introduction on the history of the pie and how it conquered the world.

The Chewy Neapolitan Pie

Select Italy’s Kate McCluer chronicles how she went from the classic American style pizza, baked in an electric oven, to the stunning discovery of the first pizza in Italy. A stunning experience that took her to breakdown the differences between the American and Italian wood-fired pizza (in particular the kind found in Naples), from how is it served to the different crusts and toppings.

The Crispy Roman Pie

When you go to an Italian pizzeria you may be surprised by all the different options available. But before you choose your toppings, you will have to pick your favorite kind of pie: Roman or Neapolitan? Martina suggests you go for the Roman.

Where to Eat the Best Chicago-Style Pizza?

We love to put our Italian food knowledge into practice on this side of the pond, too, and in this article we are delving into the Chicago-style pizza! Baked more like a casserole than the 90-second wood-fired pizza in Italy, Chicago pizza is a local favorite. Our two Italian pizza experts volunteer to taste and give their opinions about the best place to go eat the thick Chicago-style pizza. Read the interview here.

The Importance of the Crust

There is a magic formula: salt, water, flour and yeast. The crust makes all the difference maker in a pizza. Learn about all the difference in techniques and ingredients.

The USA’s Pizza Experts

Two of the most prominent pizzaioli exported the secrets of Italian pizza to the United States. Roberto Capuruscio, president of the APN (Associazione Pizzaiuoli Napoletani) and Jonathan Goldsmith, owner of Chicago’s Spacca Napoli, discuss the concept of pizza and their roles.

Move Over Beer: Pizza and Wine, a Match Made in Heaven

You might think pizza is usually best with an ice-cold beer, but let Martina Zuccarello tell you why you may want to order some good wine next time that you are thinking about your choice pizza beverage.

A new Twist on an old Staple

A new wave of elaborate and non-traditional flavors have been used to top pizza pies. Kate shares her view about the gourmet revolution.

How to Organize the Ultimate Pizza Party

The last entry of the Pizzapedia series is a short guide on how to throw an unforgettable pizza party for your family and friends with a fabulous homemade pizza.