A New Year, a New Pizza
It’s no secret: Americans have a love affair with pizza. But conventional toppings like pepperoni, sausage and extra cheese aren’t doing your waistline (or your arteries) any favors. Step outside the box and try topping a whole-wheat pizza crust with a cool, crisp salad. You’ll enjoy the crunch of a traditional pie and benefit from the added fiber, nutrients and phytochemicals.
 

Salad Pizza
1 medium bunch (about 2 cups) arugula or other leafy greens, rinsed, drained and finely chopped
1 large tomato, seeded and chopped
1 small red onion, finely diced
1 small red bell pepper, cut into thin strips
1 small yellow bell pepper, cut into thin strips
2 tsp. extra virgin olive oil
2 tsp. red wine vinegar
Whole-wheat pizza dough, or pre-baked whole-wheat pizza shell, roughly 12-inches in diameter (for example, whole-wheat Boboli)
Dash of Garlic powder (optional)
Dash of Oregano (optional)
3/4 cup low-sodium pizza sauce
1/4 cup grated reduced-fat Parmesan cheese

Preheat the oven to 425 degrees.

Place the greens in a mixing bowl. Add the tomato, onion and peppers. Meanwhile, in a small bowl mix the oil and vinegar. Add the dressing to the salad, and toss it with a fork. Set it aside.

If you are using fresh dough, roll it out and let it rise according to the package directions. For some added flavor, consider sprinkling the dough with garlic powder and oregano before baking. Top the dough or pre-made pizza crust with the pizza sauce, leaving a 1/2-inch border. Bake the dough for 8 minutes or until the crust is crisp. If you choose to use a pre-made pizza shell, bake it according to package directions.

Remove the crust from the oven and, while the pizza crust is still hot, cover it with the salad greens. Lightly sprinkle the top with the grated Parmesan cheese.

Cut the pizza into individual servings and serve immediately.

Makes 4 servings.

Per serving: 280 calories, 8 g total fat (3 g saturated fat), 46 g carbohydrate, 12 g protein,
7 g dietary fiber, 500 mg sodium.
 
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Hello Luella!

Now we are eating pizza in Russia too, but  traditional Russian food in Christmas and New Year is

KOLJADKI (Колядки).

The given food is widespread in Russia, however more and at us in some regions all the same meets. Therefore, I think, it deserves our attention.

Колядки or gates are the small baked products from the rye fresh test with various stuffings, fruit liqueurs, намазками or припеками. Колядки is both songs колядовщиков and entertainments for them.

Strangely enough, but колядки as food, are widespread enough in Finland. There them submit to coffee at breakfast, to a broth or soup at dinner, to easy evening salad by a supper, and, at last, as snack. Here all depends on structure. To a word, in Finland колядки refer to as gates and are considered as especially national dish. And in different regions of this Scandinavian country колядки look and prepare differently. Identical there is only a dough - rye and fresh.

So, we smoothly send to the test. It can be prepared from one rye flour, and can and from a mix wheaten and rye in equal proportions. For preparation of the given dish it is necessary to take 2 glasses of the flour, one glass of a liquid (water, milk, curdled milk, sour cream in any parities), it is possible to add salt on a tip of a knife.

The involved dough should be left for 20-30 minutes, having covered with a napkin. Then to unroll a dough in a plait, to cut on equal slices, to roll up balls, to unroll thin flat cakes. And here it is possible to dream. It is possible to make колядки round, it is possible - oval, triangular. Yes, what want! Then to put a stuffing and защипать or to bend edges.
Колядки it is necessary to bake at temperature 200-220 With up to readiness. Baked hot колядки to grease with the kindled oil or oil with sour cream. Колядки with porridges, a potato, mushrooms submitted to soups, a Russian cabbage soup, and snow stuffings - to tea, медовухе, to milk.

Did You try such?

Best wishes, Lidia, Russia

 

Hello Luella,

That sounds really good. I'm adding this to my Luella's Recipe folder. Thank you for sharing it with us.

God Bless
Gaby

Oh Lidia!  This sounds absolutely wonderful!  Thank you so much!

I am going to have a luncheon in a couple of weeks and I am going to make Koljadki.  I cannot wait!  I fact, I am going to give it a trial run before that so it will be perfect for the luncheon.

I am thrilled that you have shared this recipe at Luella's Kitchen.

Hugs,

Luella

Gaby, I am honored!

Hugs,

Luella