Pizza perfection...

Being from an Italian background, I love my pizza and pasta...and tonight I tried my hand at making my own pizza dough!

The pizza dough recipe came from the Weight Watchers Takeaway at Homecookbook and then I added my own toppings...ham, mushroom and light mozzarella cheese.

The pizza was delicious and my kids loved it! It's definitely a winner and I know I'll be making these quite often. I found the dough to be quite crispy and my hubby...also known as the pizza maker extraordinaire...suggested that I add less oil next time round.

So here is my tweaked...

Pizza Base Recipe
ProPoints: 8
Serves: 4

Ingredients:
- 1 sachet dry yeast (7g)
- 1 tsp caster sugar

- 3/4 cup warm water
- 2 1/4 cup plain flour

- 1tsp salt

- 1tsp oil

Directions:

1. Place yeast, sugar and 3/4 cup warm water in a jug. Whisk until yeast has dissolved. Set aside in a warm place for 10 minutes or until frothy.
2. Sift flour into a large bowl. 
3. Add the flour, salt, yeast mixture and oil into a mixer fixed with a paddle hook. Mix until the dough forms, is smooth and comes away from the sides of the bowl. (Alternatively, place on a floured surface and knead until smooth and elastic.) 
4. Place in a large oiled bowl. Cover and set aside in a warm place for at least 1 hour or until doubled in size.
5. Top with your favourite toppings.

Beef in Black Bean Sauce

A classic asian dish, cooked in just 10 minutes!

ProPoints: 12 | Calories: 304
Prep Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4

Ingredients:

- Kan Tong Inspirations Sauce Pouch, Sizzling Black Bean

- 450g lean rump steak

- 125g fresh baby corn, sliced in half

- 1 medium capsicum, cut into 2cm cubes

- 100g snow peas

- 450g Hokkien Noodles                 

- 1tbs peanut oil

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Heat oil in a wok, add meat and stir-fry until brown. Remove from wok.

Add vegetables and stir-fry for 3 minutes.

Return beef to wok. Stir in the black been sauce and heat through.

Prepare hokkien noodles as per packet directions.

Add hokkien noodles to the beef and black bean mixture. Stir and heat through.

Serve and enjoy!

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Cheesy Mushroom Chicken with Broccoli

I was feeling a little adventurous tonight, so I channelled my inner MasterChef and cooked up a storm! This dish was inspired by one I had seen on Eat Yourself Slim, where Kelly filled chicken breast with cheese and broccoli. I love mushrooms, so I tweaked the recipe by filling the chicken with mushrooms and serving with steamed broccoli.

Cheesy Mushroom Chicken with Broccoli

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Calories: 240

Prep Time: 15 minutes

Cooking Time: 25 minutes

Serves: 2

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                        Ingredients:

                        - 160g chicken breast

                        - 2 slices lite swiss cheese

                        - 1 large mushroom (thinly cut)

                        - 1/2 cup breadcrumbs

                        - 1 egg

                        - pinch of pepper

                        -  olive oil spray

                        - 200g broccoli

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Preheat the oven to 180 degrees.

Place egg and pepper into a bowl and whisk to create an egg wash. Place breadcrumbs into a second bowl.

Cut chicken breast into two pieces and flatten with a meat mallet. Place a slice of swiss cheese on each chicken breast and top with the mushroom.

Wrap the chicken around the filling and hold in place using toothpicks. Dip the chicken into the egg wash and coat with breadcrumbs.

Coat the chicken with olive oil spray and place on a baking tray (covered in baking paper). Place tray in the oven and cook chicken for approximately 25 minutes, or until cooked through.

Whilst the chicken is cooking, steam the broccoli.

Serve and enjoy!

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