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Learn to make nutritious, mouthwatering pizzas with creative toppings and wholesome crusts. Pack flavors into sensible pies using veggie-rich sauces. These feel-good pizzas will be dishes the whole family will love digging into for a healthier slice of pizza night.

Loaded Cheese Pizza

Ingredients (8 servings):

For the dough:

  • 1 cup warm water (105-110 degrees F)
  • 1 tablespoon honey
  • 1 tablespoon instant (quick rise) yeast
  • 1 tablespoon olive oil
  • 1 ¼ cups whole wheat flour
  • 1 ¼ cups all purpose flour
  • 1 teaspoon sea salt

For the toppings:

  • ⅔ cup Very Veggie Pizza Sauce (see recipe below)
  • 2 cups part-skim mozzarella cheese, shredded
  • 1 cup bell pepper, sliced (any color!)
  • 1 cup mushrooms, sliced
  • ½ red onion, sliced
  • 1 cups baby spinach, chopped

Directions:

  1. In a large mixing bowl, whisk together the water, honey, and yeast. Let sit for 5-10 minutes until foamy.
  2. Whisk in the olive oil, then add flours and sea salt. Mix by hand until a ball forms. Turn the dough onto a floured surface and knead by hand. If the dough is too sticky, add up to 2 tablespoons more all-purpose flour (1 tablespoon at a time), until it reaches the proper consistency. Form the dough into a ball.
  3. Lightly grease a large bowl and place the dough into the bowl. Cover with plastic wrap or a damp tea towel and let rise until doubled in size (about 30 minutes).
  4. Towards the end of the rise, preheat the oven to 450 degrees F. Coat a large baking sheet or pizza pan with cooking spray.
  5. Dust surface with flour. Roll the dough out. (it will roll out to about 14 inches round)
  6. Put the rolled out dough onto the pan then top with pizza sauce, cheese, and any other additional toppings of your choice.
  7. Place it on the lowest rack in your oven and bake for 15 minutes or until the bottom of the crust is lightly golden-brown and the cheese is melted.
  8. Remove from the oven and let cool for 10 minutes.
  9. Cut into 8 slices, serve and enjoy.

Very Veggie Pizza Sauce

Ingredients (8 servings):

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 ½ cups vegetables, chopped (combination of your choice! zucchini, carrot, bell pepper, onion, spinach, mushrooms etc.)
  • 4 cloves garlic, chopped
  • 6 oz tomato paste
  • 1 (15 oz) can tomato sauce, no salt added or low sodium
  • 1 teaspoon dried oregano
  • 2 teaspoons Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • Water, if needed

Directions:

  1. Heat the olive oil in a medium saucepan over medium low heat. Add the chopped vegetables and cook, stirring often, for about 5 minutes or until softened. Add the garlic and cook, stirring, for 30 seconds.
  2. Add tomato paste and coat the vegetables, cook, stirring, for about 1 minute.
  3. Add the tomato sauce, oregano, Italian seasoning, onion powder, sea salt, black pepper, and sugar, if using.
  4. Simmer for 5 minutes.
  5. Let cool slightly and then transfer to a blender to puree until smooth. Depending on what vegetables are blended in may vary the consistency. Add water, if needed. Note: Pizza sauce should be on the thicker side.


Pesto Chicken Pizza

Ingredients (makes 4 personal pizzas):

For the dough:

  • 1 cup self-rising flour (or 1 cup all-purpose flour and 1 teaspoon baking powder)
  • ½ cup plain Greek yogurt (full fat, made with whole milk)
  • 1 tablespoon olive oil
  • ¼ teaspoon sea salt
  • 2/3 cups kale walnut pesto (see recipe below)

For the toppings:

  • 2 cups cooked chicken, shredded or chopped
  • 1 (15 oz) container cherry tomatoes, halved
  • 2 cups part-skim mozzarella cheese, shredded

Directions:

  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Add the flour, yogurt, salt, and olive oil to a medium bowl. Use a spoon to bring the dough together, then use clean hands to knead lightly for 1 minute to make a smooth dough. Let dough rest as you make the pesto.
  3. Cut dough into 4 equal pieces. Use a rolling pin dusted with flour to spread or roll the dough out to about ½ inch thick.
  4. Top pizza with pesto, chicken, cherry tomatoes, and mozzarella cheese.
  5. Bake for 12-14 minutes, or until edges of the crust are golden brown and cheese has melted. 
  6. Slice and serve warm.


Kale Walnut Pesto

Ingredients (16 2-tbsp servings):

  • 2 cups packed kale, preferably the Tuscan/lacinato variety, thick ribs removed and roughly chopped (about 1 small bunch)
  • 1/2 cup walnuts, toasted
  • 2 tablespoons lemon juice (about 1 small lemon)
  • 2 cloves garlic
  • 2 tablespoons parmesan cheese, finely grated
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1/3 cup olive oil

Directions:

  1. In a food processor, add the kale, walnuts, lemon juice, garlic, parmesan, salt and several twists of freshly ground black pepper. Turn on the food processor and drizzle in the oil. 
  2. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon juice, salt or pepper, if necessary.

Simple Arugula Side Salad

Ingredients (4 servings):

  • 4 cups fresh baby arugula
  • 1 tablespoons extra-virgin olive oil
  • 2 teaspoons balsamic vinegar or red wine vinegar
  • 1/4 cup shaved Parmesan cheese
  • Freshly ground pepper, to taste

Directions:

  1. In a large bowl toss together arugula, olive oil, balsamic vinegar, and parmesan cheese. Season with black pepper, to taste.

Pizza... Yes, Pizza!

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Class Date:
Dec 13
Start Time in EST:
4:00 pm
Class Length:
60 minutes

Recipe

Loaded Cheese Pizza

Ingredients (8 servings):

For the dough:

  • 1 cup warm water (105-110 degrees F)
  • 1 tablespoon honey
  • 1 tablespoon instant (quick rise) yeast
  • 1 tablespoon olive oil
  • 1 ¼ cups whole wheat flour
  • 1 ¼ cups all purpose flour
  • 1 teaspoon sea salt

For the toppings:

  • ⅔ cup Very Veggie Pizza Sauce (see recipe below)
  • 2 cups part-skim mozzarella cheese, shredded
  • 1 cup bell pepper, sliced (any color!)
  • 1 cup mushrooms, sliced
  • ½ red onion, sliced
  • 1 cups baby spinach, chopped

Directions:

  1. In a large mixing bowl, whisk together the water, honey, and yeast. Let sit for 5-10 minutes until foamy.
  2. Whisk in the olive oil, then add flours and sea salt. Mix by hand until a ball forms. Turn the dough onto a floured surface and knead by hand. If the dough is too sticky, add up to 2 tablespoons more all-purpose flour (1 tablespoon at a time), until it reaches the proper consistency. Form the dough into a ball.
  3. Lightly grease a large bowl and place the dough into the bowl. Cover with plastic wrap or a damp tea towel and let rise until doubled in size (about 30 minutes).
  4. Towards the end of the rise, preheat the oven to 450 degrees F. Coat a large baking sheet or pizza pan with cooking spray.
  5. Dust surface with flour. Roll the dough out. (it will roll out to about 14 inches round)
  6. Put the rolled out dough onto the pan then top with pizza sauce, cheese, and any other additional toppings of your choice.
  7. Place it on the lowest rack in your oven and bake for 15 minutes or until the bottom of the crust is lightly golden-brown and the cheese is melted.
  8. Remove from the oven and let cool for 10 minutes.
  9. Cut into 8 slices, serve and enjoy.

Very Veggie Pizza Sauce

Ingredients (8 servings):

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 ½ cups vegetables, chopped (combination of your choice! zucchini, carrot, bell pepper, onion, spinach, mushrooms etc.)
  • 4 cloves garlic, chopped
  • 6 oz tomato paste
  • 1 (15 oz) can tomato sauce, no salt added or low sodium
  • 1 teaspoon dried oregano
  • 2 teaspoons Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • Water, if needed

Directions:

  1. Heat the olive oil in a medium saucepan over medium low heat. Add the chopped vegetables and cook, stirring often, for about 5 minutes or until softened. Add the garlic and cook, stirring, for 30 seconds.
  2. Add tomato paste and coat the vegetables, cook, stirring, for about 1 minute.
  3. Add the tomato sauce, oregano, Italian seasoning, onion powder, sea salt, black pepper, and sugar, if using.
  4. Simmer for 5 minutes.
  5. Let cool slightly and then transfer to a blender to puree until smooth. Depending on what vegetables are blended in may vary the consistency. Add water, if needed. Note: Pizza sauce should be on the thicker side.


Pesto Chicken Pizza

Ingredients (makes 4 personal pizzas):

For the dough:

  • 1 cup self-rising flour (or 1 cup all-purpose flour and 1 teaspoon baking powder)
  • ½ cup plain Greek yogurt (full fat, made with whole milk)
  • 1 tablespoon olive oil
  • ¼ teaspoon sea salt
  • 2/3 cups kale walnut pesto (see recipe below)

For the toppings:

  • 2 cups cooked chicken, shredded or chopped
  • 1 (15 oz) container cherry tomatoes, halved
  • 2 cups part-skim mozzarella cheese, shredded

Directions:

  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Add the flour, yogurt, salt, and olive oil to a medium bowl. Use a spoon to bring the dough together, then use clean hands to knead lightly for 1 minute to make a smooth dough. Let dough rest as you make the pesto.
  3. Cut dough into 4 equal pieces. Use a rolling pin dusted with flour to spread or roll the dough out to about ½ inch thick.
  4. Top pizza with pesto, chicken, cherry tomatoes, and mozzarella cheese.
  5. Bake for 12-14 minutes, or until edges of the crust are golden brown and cheese has melted. 
  6. Slice and serve warm.


Kale Walnut Pesto

Ingredients (16 2-tbsp servings):

  • 2 cups packed kale, preferably the Tuscan/lacinato variety, thick ribs removed and roughly chopped (about 1 small bunch)
  • 1/2 cup walnuts, toasted
  • 2 tablespoons lemon juice (about 1 small lemon)
  • 2 cloves garlic
  • 2 tablespoons parmesan cheese, finely grated
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1/3 cup olive oil

Directions:

  1. In a food processor, add the kale, walnuts, lemon juice, garlic, parmesan, salt and several twists of freshly ground black pepper. Turn on the food processor and drizzle in the oil. 
  2. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon juice, salt or pepper, if necessary.

Simple Arugula Side Salad

Ingredients (4 servings):

  • 4 cups fresh baby arugula
  • 1 tablespoons extra-virgin olive oil
  • 2 teaspoons balsamic vinegar or red wine vinegar
  • 1/4 cup shaved Parmesan cheese
  • Freshly ground pepper, to taste

Directions:

  1. In a large bowl toss together arugula, olive oil, balsamic vinegar, and parmesan cheese. Season with black pepper, to taste.

Pizza... Yes, Pizza!