Pizza has so many options. And, I believe, when made properly can be exceptionally balanced and rather good for you. I like to focus on flavor, less cheese, and a less oily crust. The first time I made a pizza at home was when I was taking care of my father while my mother was visiting my grandmother. His response was "Well, I hope you learned your lesson." Fortunately, that was a number of years ago. But to tell you the truth, cooking is always a learning process.
The Vegetarian 5-Ingredient Gourmet has a recipe for two onion pizza. We had yellow and red onions. Now, we absolutely love onion pizza provided it is made well and does not include a lot of skins. I knew we would already vote for this recipe so, I added some red and orange bell peppers. I loved how pretty it came out. Food has to look inviting to convince anyone to taste it. I used Classico Spaghetti Sauce on the bottom and topped the vegetables with Jarlsburg cheese.
From "Easy Weeknight Favorites" by Southern Living. Tonight I had too many eggs and looked for a recipe to use them. Egg Foo Young came to mind. To cook Ramen noodles without the non-vegetarian flavor packet, I mixed McKay's Chicken Style Seasoning and onion powder into the water before it boiled. I added white onions, carrots, broccoli, and orange bell peppers for additional food value. I also substituted Fri-chik for the chicken. I was greatly disappointed in the flavor of the sauce. Also, I think the recipe should have recommended the Ramen noodles be slightly undercooked due to the fact that they would be cooked more in the skillet. Plus, I had to use three pots and a large mixing bowl to complete the task. I'd say that's too many dishes to be easy.
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