Changing Your Diet In Some Way Is Almost Always Required If You Want To Achieve Your Goal Of Shedding Some Pounds When Your Primary Focus Is On Doing So.
And, As Unfortunate As It May Be, One Of The First Foods To Be Eliminated From The List Is Likely To Be Pizza From Your Go-To Takeout Restaurant.
The Vast Majority Of The Time, However, These Pizzas Are Not Prepared With The Finest Components,
And As A Result, You End Up Ingesting A Pie That Has More Fat, Calories, And Sodium Than You Ought To Take In During The Course Of A Single Meal.
But What If We Told You That You Could Still Consume Great Pizza While Also Reducing The Amount Of Weight You Carry?
It Is Correct. As Long As It Is Something That You Personally Create, That Is.
You Can Quickly Prepare A Pizza That Not Only Has A Fantastic Flavor But Is Also Made With High-Grade, Freshly Prepared, And Nutritious Ingredients And Toppings.
Do Not Be Concerned If You Require Some Assistance.
- To Begin, Acquire All Of The Needed Items.
- Get Ready To Use Your Space.
- Begin Creating The Base Of Your Pizza Now.
- Aim For Perfect Symmetry.
- Spread The Pizza Sauce On The Pizza.
- Cut The Cheese Into Chunks.
- Include A Little Bit Of Extra-Virgin Olive Oil.
- Pizza Should Be Topped With Green.
- Make The Pizza Heated.
- Increase The Amount Of Toppings On The Pizza.
- Add Some Protein To The Pizza.
- Please Add More Cheese To The Pizza.
- Boost The Pizza’s Visual Appeal With Additional Color.
To Begin, Acquire All Of The Needed Items.
- Collect The Dough, Canned San Marzano Tomatoes, Sea Salt, Mozzarella Cheese, High-Quality Extra-Virgin Olive Oil, And The Toppings.
- The Dough Is Created Using Italian-Style Type 1 Flour And Has Been Allowed To Rise.
- The Following Is Voluntary But Strongly Advised: A Pizza Baking Stone.
Get Ready To Use Your Space.
Spread Some Flour On The Surface Of Your Work Area So That The Dough Won’t Stick To It. Do I Have It Right That Your Dough Has Been Allowed To Rise For The Past 24 To 36 Hours? Great! Put The Ball Of Dough That Weighs 8 Ounces On The Table, And Go To Work.
Begin Creating The Base Of Your Pizza Now.
You Can Flatten It By Pressing Down On It With Your Fingertips, Which Will Result In A Thicker Rim, Also Known As A Cornicione (Core-Nee-Cho-Neh), Which Is Italian For “Cornice.”
Aim For Perfect Symmetry.
Create A Circle With A Diameter Of Twelve Inches. Stretch The Dough Outward From The Edge To Prevent The Middle From Becoming Too Thin And Tearing A Hole In The Dough.
Spread The Pizza Sauce On The Pizza.
Place Approximately Three Tablespoons Of Tomato Sauce, Or The Equivalent Of A Ladle, In The Middle Of The Dough.
By Going Around The Perimeter Of The Pie With The Rounded Back Of The Spoon, You Can Ensure That The Sauce Is Distributed Evenly All The Way To The Cornicione Edge.
Cut The Cheese Into Chunks.
Do Not Cut The Cheese Into Slices. Instead, Take A Fresh Roll Of Mozzarella Cheese From A Local Store, Cut It Into One-Inch Chunks, And Distribute Them Equally Over The Top Of The Tomato Sauce.
Include A Little Bit Of Extra-Virgin Olive Oil.
Your Finished Product Would Benefit From A Light Coating Of Extra-Virgin Olive Oil. Be Careful Not To Add Too Much Oil, As Puddles Of It Can Cause Your Pie To Get A Bit Soggy.
Pizza Should Be Topped With Green.
In The End, Decorate Your Margherita Pie With Some Fresh Basil Leaves To Complete The Look Of The Italian Flag, Which Should Be Reflected In The Ingredients.
Make The Pizza Heated.
Turn The Oven Up To 500 Degrees Fahrenheit. After Placing The Pizza On A Baking Sheet That Has Been Prepared With Parchment Paper Or On A Pizza Stone, Bake It For 10 To 11 Minutes, Or Until The Crust Is Golden Brown And Appears As Shown Here. That Right There Is A Traditional Margherita From Naples.
Increase The Amount Of Toppings On The Pizza.
You can make your Margherita pizza into a more elaborate and nutritious dish by using a variety of colorful toppings, and I recommend beginning with a large handful of arugula leaves because they are my personal favorite.
Calcium and vitamin K are just two of the many vitamins and minerals that may be found in abundance in this sour green vegetable. It also contains alpha-lipoic acid and sulforaphane.
Add Some Protein To The Pizza.
On Top Of The Greens, Put Thin Slices Of Prosciutto Di Parma Ham, Which Will Offer A Salty Flavor To Match The Peppery Bite Of The Arugula. The Prosciutto Di Parma Ham Will Add A Salty Flavor.
Please Add More Cheese To The Pizza.
On Top Of The Toppings, Arrange Huge Shavings Of Parmigiano-Reggiano Cheese That Have Been Sliced Very Thinly.
Boost The Pizza’s Visual Appeal With Additional Color.
To Finish, Sprinkle The Top With Approximately A Half Cup Of Diced Raw Better Boy Tomato. Bellissimo! You Can Now Get Into That Pizza Without Any Worries.