Pizza a vegetable?

I usually don’t believe much of what I see on the news, but this really came to a shock for me. It appears that Congress is trying to consider the tomato paste on pizza a vegetable. Interesting. One could argue that a tomato is not even a vegetable. To me, it doesn’t matter how one looks at this bill I think my 5 year is behind it. I am just as convinced that pizza is a vegetable as I am that my little boy helped Congress with the idea in the first place. Of course, he got on his bike and rode to Washington. He stood up in front of a large portion of the U.S government and screamed, “I want pizza!!!!” So there you have it, they said, “Let’s make it a vegetable so this boy’s Mother will let him have hot lunch at school.”
Still won’t happen my dear boy. But I will make some homemade pizza loaded with veggie toppings.
Homemade Pizza Recipe
Ingredients:
•2 cups whole wheat flour
•1 package active dry yeast or instant yeast
•3/4 tsp salt
•1 cup hot water
•1 tbs vegetable oil
•1 tbsp honey or sugar

Preparation:

Pre-heat oven to 425 degrees. To prepare pizza dough, stir whole wheat flour; lightly spoon into a measuring cup and level flour.
In large mixing bowl, combine whole wheat flour, yeast and salt. Blend in water, oil and honey or sugar. Stir by hand vigorously until all ingredients are well mixed; about 3 minutes. Cover with plastic wrap and let rise to desired size.

Place dough in greased 15 x 10 x 1-inch jelly-roll pan or 12 to 14-inch pizza pan. Press dough to cover bottom of pan and up sides to form a rim.

Add pizza sauce of your choice and your favorite pizza toppings (tomato slices, fresh spinach, artichoke hearts, feta cheese, slices of bell peppers); bake in oven 15 to 20 minutes or until crust is golden brown and toppings are done.

Servings: Provides 8 servings
Calories/Serving: 146 calories/slice of crust only
Nutrition: One slice of crust only provides approximately: 146 calories, 5 g protein, 27 g carbohydrates, 4 g fiber, 2 g fat (0 g saturated), 0 mg cholesterol, 37 mcg folate, 2 mg iron and 219 mg sodium.

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