Sicilian Pizza GTLF Italian p 11

January 2, 2015

When Brian and I started with the recipes, he couldn't tell the difference between chicken and tuna and I had lots of self imposed food restrictions.  I told myself that I didn't like a lot of things.  I couldn't bare looking at olives of any kind and things I considered foreign, like anchovies, were on my "avoid at all costs" food lists.  In my case, fear of things like not getting enough food at a party or fear of encountering weird foods forced me to visit fast food before going to any event.  The problem here was that after the pre eating, if I deemed the food familiar and likable at the party, I wouldn't stop eating.  Also, if I was throwing the party I made huge amounts of these "familiar" foods and would feast on leftovers for many days afterward.  Needless, these are all habits that I've targeted with GTLF.  I'm reevaluating my forbidden foods food lists and I'm doing my best to try new things.

Here is my first open minded encounter with olives and anchovies.

Sicilian Pizza: GTLF Italian  P 11

Serves 4, working time 35 min, total time 45 min.

2 tsp. yellow cornmeal

1 1/2 C flour

5 Tablespoon grated Romano or Parmesan Cheese

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

3/4 C buttermilk (lowfat 1.5%)

2 tsp. olive oil

1 tsp. grated lemon zest

8 oz. can no salt added tomato sauce

2 anchovy fillets, finely chopped or 2 tsp. anchovy paste

3/4 dried oregano

1/2 C chopped fresh parsley

1 onion cut into thin rings

2 Tablespoons chopped Calamata or other brine cured black olives

1. Preheat the oven to 450 degrees.  Spray a 12 in. pizza pan with nonstick cooking spray and sprinkle with the cornmeal.

2. In a large bowl, combine the flour, 2 tablespoons of the Romano, the baking powder, baking soda, and salt.  Make a well in the center of the flour mixture and add the buttermilk, oil, and lemon zest to the center.  Stir the dry ingredients into the wet until just combined.  Do not overmix.

3. Form the dough into a loose ball and gently roll it out on a lightly floured surface to an 8 inch round.  Transfer the dough to the pizza pan and pat out to an 11 in. round.  In  small bowl, comine the tomato sauce, anchovies, and oregano.  Spoon the sauce onto the dough.  Sprinkle with the parsley, onion rings, the remaining 3 tablespoons Romano, and the olives.

4. Bake for 15 minutes, or until the crust is browned on the bottom.  Let stand 5 minutes before cutting into wedges and serving.

Nutritional Information: 7g fat, 307 calories, 1 g saturated fat, 50 g carbohydrate, 11 g protein, 10 mg cholesterol, 801 mg sodium

Tips:

1. This pizza is listed as an appetizer so it's pretty light.  I enjoyed eating it as a lunch.  It's easy to pack and is quite tasty cold.

2. If you buy the anchovy paste, an open container can last in the refrigerator for 6 months.  Waste not, want not right??

3. I love red onions and I find them visually pleasing which adds interest and a level of satisfaction to eating.  I have learned that it's easiest for me to eat healthy if food is both visually pleasing and delicious.