I am frustrated this week, but trying to stay positive as well. I just wish I had a book of recipes that are tried and true, because I am sick of the duds! I got up early this morning and got the teriyaki pork in the slow cooker and came home to a blackened, burnt mess. I *thought* there wasn’t enough liquid in it this morning, but decided “Hey, this recipe came from an official WW cookbook, I’m sure they test these out and that the recipe won’t steer me wrong.” Mmmm no. There was a not enough liquid and I’m kicking myself for not throwing in a cup of water. So Chick-fil-a to the rescue!
Last night I made a Cooking Light recipe with much better results, although I am not in love with the pizza crust recipe. I prefer the one I used before. The CL one was just far too sticky. I liked the flavor combination of mushrooms, red onion, and gorgonzola. I got a little too generous with the gorgonzola though, and it ended up overpowering the other flavors. In this case I should have followed the recipe more closely! I can never win Ah well, practice makes perfect, and Chick-fil-a is right next door when we have a kitchen disaster on our hands.
Shiitake Mushroom and Gorgonzola Cheese Pizza (from Cooking Light)
1/2 recipe Pizza Dough
1 tablespoon cornmeal
1 teaspoon olive oil
1 1/2 cups thinly sliced button mushrooms
1 1/3 cups thinly sliced shiitake mushrooms
1 cup vertically sliced red onion
1/8 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons low-fat sour cream
1/2 cup (3 ounces) crumbled Gorgonzola or other blue cheese
Roll the dough into a 12-inch circle on a lightly floured surface. Place the dough on a 12-inch pizza pan or a baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp the edges of the dough with your fingers to form a rim.
Heat the oil in a large nonstick skillet over medium heat. Add mushrooms and onion; sauté for 5 minutes. Cover, reduce heat to medium-low, and cook for 3 minutes or until the onion is very tender. Stir in the salt and pepper.
Spread the sour cream over pizza crust, leaving a 1-inch border. Top with mushroom mixture; sprinkle with cheese. Bake at 450° for 15 minutes or until lightly browned. Cut into 8 wedges.
Serves 4, each serving is 2 slices
WW points per serving = 6