PIZZA NIGHT
Flatbread Pizza with Macadamia Nut Cheese
2 1/2 glasses entire wheat flour
2 tablespoon flaxseed feast
1 teaspoon salt
1 glass warm water
1 glass Spinach Artichoke Dip
1 glass Classic Tomato Sauce
Topping thoughts: Green peppers, mushrooms, olives, onions, and/or simmered red chime peppers.
Blend flour, flaxseed feast, salt, and water in a nourishment processor until mixture shapes a ball. Turn batter onto a floured work surface, and manipulate for 5 minutes. Exchange to a dish, and cover firmly with plastic wrap. Let mixture rest no less than 30 minutes.
Preheat stove to 450 degrees. Rub a little flour on a moving stick, and move mixture out onto a preheated pizza stone or an oiled pizza skillet into a 12-inch or 14-inch circle (contingent on the thickness of outside you lean toward). On the off chance that batter is excessively sticky, making it impossible to move, put some flour on your fingertips and press mixture to edges. With a fork, jab openings the whole way across hull mixture. Heat 10 minutes, and expel from broiler.
Spread Spinach Artichoke Dip crosswise over outside layer, and beat with Classic Tomato Sauce. Include coveted fixings. Prepare 20 minutes or until edges of outside layer are chestnut and somewhat firm. Expel from broiler, and let sit 5 minutes before cutting and serving.
Yield: 8 servings (serving size = 1 cut)
Formula Notes
Substitute Pesto for the Spinach Artichoke Dip.
Use Eggplant Tomato Sauce rather than Classic Tomato Sauce. Place sauce in sustenance processor, and beat until it comes to coveted consistency.
Macadamia Nut Cheese
1/2 container crude macadamia nuts
Place 1/2 measure of macadamia nuts in a nourishment processor until finely ground like ground Parmesan cheddar. Sprinkle on top of cooked pizza.
Formula Notes
Substitute softly salted cashews for macadamia nuts.
Flatbread Pizza with Macadamia Nut Cheese
2 1/2 glasses entire wheat flour
2 tablespoon flaxseed feast
1 teaspoon salt
1 glass warm water
1 glass Spinach Artichoke Dip
1 glass Classic Tomato Sauce
Topping thoughts: Green peppers, mushrooms, olives, onions, and/or simmered red chime peppers.
Blend flour, flaxseed feast, salt, and water in a nourishment processor until mixture shapes a ball. Turn batter onto a floured work surface, and manipulate for 5 minutes. Exchange to a dish, and cover firmly with plastic wrap. Let mixture rest no less than 30 minutes.
Preheat stove to 450 degrees. Rub a little flour on a moving stick, and move mixture out onto a preheated pizza stone or an oiled pizza skillet into a 12-inch or 14-inch circle (contingent on the thickness of outside you lean toward). On the off chance that batter is excessively sticky, making it impossible to move, put some flour on your fingertips and press mixture to edges. With a fork, jab openings the whole way across hull mixture. Heat 10 minutes, and expel from broiler.
Spread Spinach Artichoke Dip crosswise over outside layer, and beat with Classic Tomato Sauce. Include coveted fixings. Prepare 20 minutes or until edges of outside layer are chestnut and somewhat firm. Expel from broiler, and let sit 5 minutes before cutting and serving.
Yield: 8 servings (serving size = 1 cut)
Formula Notes
Substitute Pesto for the Spinach Artichoke Dip.
Use Eggplant Tomato Sauce rather than Classic Tomato Sauce. Place sauce in sustenance processor, and beat until it comes to coveted consistency.
Macadamia Nut Cheese
1/2 container crude macadamia nuts
Place 1/2 measure of macadamia nuts in a nourishment processor until finely ground like ground Parmesan cheddar. Sprinkle on top of cooked pizza.
Formula Notes
Substitute softly salted cashews for macadamia nuts.
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