SAMPLE
RECIPES:
1.
California Pizza Kitchen Vegetarian Pizza and Honey Wheat Pizza Dough
2.
Little Debbie Oatmeal Lights
3. Nabisco Honey Maid Grahams, Cinnamon Graham Crackers, and Chocolate Graham Crackers
Book
Description
Todd Wilbur, the irrepressible restaurant recipe knockoff artist, is back. Thanks to Wilbur's latest Top Secret mission to recreate some of America's most popular food products without the fat readers can now feast guilt-free on their favorite snacks.
The easy-to-follow recipes, along with Wilbur's patented blueprint illustrations, are guaranteed to produce healthier homemade treats that taste identical to the real thing like Nabisco(r) Reduced-Fat Oreo(r) Cookies or Entenmann's Light(r) Low-Fat Cinnamon Rolls. Wilbur also tackles some
familiar restaurant delights, including Bennigan's(r) Buffalo Chicken Sandwich, McDonald's(r) Arch Deluxe(r) and Egg McMuffin(r), and Wendy's(r) Chicken Caesar Fresh Stuffed Pita(r) concocting them all at a fraction of the calories and at a fraction of the cost. Once again, the intrepid Todd
Wilbur goes where no food writer has gone before and proves that when it comes to providing recipes for food that diners really want to eat, he is the peoples' choice.
Low Fat Top Secret Recipes: Creating kitchen Clones of America's Favorite Brand Name Foods
by Todd Wilber
Publisher: Plume
Date: June 2000
ISBN: 0452281490
Paperback
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California Pizza Kitchen Vegetarian Pizza
From:
Low Fat Top Secret Recipes by Todd Wilber
(Plume; June 2000; ISBN: 0452281490; PB)
Cookbook
Heaven @ Recipelink.com
 Who needs to cook with animal parts when you can make a pizza taste like this? It's grilled veggies and mozzarella cheese stacked on a great clone for the chain's tasty honey-wheat
dough. With regular mozzarella cheese, the total fat for three slices comes in at around nineteen grams, which is still much less than you'd get from, say, the pepperoni-topped variety (tipping the scales at about fifteen grams per slice). Just remember to prepare your dough a day before you
plan to make the pizza. This way you'll get the best consistency in the final product. And one heck of a better clone.
Makes 1 (10 inch) Pizza
Nutrition Facts:
Serving size 3 slices
Total Servings 2
Fat (per serving) 19g
Calories (per serving) 632
-
Honey-Wheat Dough
- 1/3 cup plus 1 tablespoon warm water (105 to 115 degrees)
- 1 tablespoon honey
- 3/4 teaspoon yeast
- 2/3 cup bread flour
- 1/3 cup whole wheat flour
- 1/2 teaspoon salt
- 1/2 tablespoon olive oil
-
Sauce
- 1 teaspoon olive oil
- 1 tablespoon minced white onion
- 1 clove garlic, minced I tomato, chopped
- 1 (15-ounce) can tomato sauce
- 2 teaspoons granulated sugar
- 1/4 teaspoon dried oregano
- 14 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon dried thyme
- dash ground black pepper
- 1 1/2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon cumin
- 1/2 eggplant, sliced lengthwise 1/4 inch thick
- 1 cup shredded mozzarella cheese
- 3/4 cup mushrooms, sliced thin (2 to 3 mushrooms)
- 1/3 medium onion, sliced into thin rings (about 2/3 cup)
- 1/3 cup reconstituted sun-dried tomatoes, sliced into strips
- 1 1/2 cups steamed broccoli florets (bite-size)
- 1 teaspoon minced fresh oregano
Prepare the pizza dough:
Prepare the pizza dough by combining the water with the honey and yeast in a small bowl or measuring cup. Stir until the yeast is dissolved, then let the mixture sit for 5 minutes until, the surface turns foamy (If it doesn't foam, either
the yeast was too old or the water was too hot. Try again.) Sift the flours and salt together in a medium bowl. Make a depression in the flour and pour the olive oil and yeast mixture into it. Use a fork or spoon to stir the liquid, gradually drawing in more flour as you stir; until all the
ingredients are combined. At this point you will have to use your hands to blend the dough until it is smooth and to form it into a ball. Knead the dough with the heels of your hands on a lightly floured surface for 10 minutes or until the texture of the dough is smooth and elastic. Form the
dough back into a ball, coat it lightly with oil, and place it into a clean bowl covered with plastic wrap. Keep the dough in a warm place for about 2 hours to allow the dough to double in size. Punch the dough down and put it back into the covered bowl and back into the refrigerator
overnight. Take the dough from the refrigerator 1 to 2 hours before you plan to build the pizza so that the dough can warm up to room temperature.
- When you are ready to make the pizza, preheat oven to 500 degrees. Use a pizza stone if you have one.
- Prepare the sauce by first heating the olive oil over medium heat in a medium saucepan. Saute the onion and garlic for I minute in the oil. Add the tomato and saute for an additional minute before adding the remaining sauce ingredients to
the pan. Bring the sauce to a boil, then reduce heat and simmer for 20 to 30 minutes, or until thicker: Cover the sauce until it is needed.
- Preheat barbecue grill to high temperature.
- Combine the soy sauce with I tablespoon olive oil, cayenne pepper; garlic powder; and cumin in a small bowl.
- Brush the entire surface of the eggplant with the soy sauce mixture. Grill the eggplant slices for 2 to 3 minutes per side, then remove the slices from the heat and set them aside until they are needed.
- On a lightly floured surface, form the pizza dough into a circle that is approximately 10 inches across.
- Spread about 1/2 cup of the sauce evenly over the surface of the dough.
- Arrange the grilled eggplant on the pizza, and then sprinkle the cheese evenly over the top of the eggplant.
- Heat a couple cups of water to boiling in the microwave. Add 6 to 8 sun-dried tomato slices to the water and let them sit for about 1/2 hour. Remove and drain the slices on paper towels until you need them.
- Next sprinkle the mushrooms onto the pizza, followed by the onion slices.
- Sprinkle the sun-dried tomato slices on the pizza, followed by the broccoli florets.
- Bake the pizza for 10 to 12 minutes or until the crust is light brown and the cheese begins to bubble. Pop any bubbles in the crust that may form as the pizza bakes.
- Remove the pizza from the oven and sprinkle the fresh oregano over the top. Use a pizza wheel to slice the pizza into 6 pieces and serve.
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