Chavis - Cooking light crave!: stacked, stuffed, cheesy, crunchy & chocolaty comfort foods: pizzas, burgers, sandwiches, sides & sweets

Cooking Light. CRAVE! STACKED, STUFFED, CHEESY, CRUNCHY & CHOCOLATY COMFORT FOODS PIZZAS, BURGERS, SANDWICHES, SIDES & SWEETS Welcome At Cooking Light, healthy eating means balance: Instead of banishing foods we love, we enjoy them in moderation. And when we go for what we crave, we want real cheese. Juicy meat. A decent slathering of mayo. Intense chocolate.

Creamy, thick shakes. Buttery cookies. We want food that satisfies, not pale substitutes. For the people who love food like we do, we present Cooking Light Crave! Its full of pizzas, burgers, and sandwiches craveworthy, handheld foods that give us comfort. Snacks, sides, and desserts (cant ignore a sweet tooth!) round out the book. If you liketo experiment in the kitchen, youll find recipes to inspire such play, including pizza sauces, sandwich spreads, burger toppings, and dessert sauces.

All the recipes have been perfected in our Test Kitchen to make sure they hit all the right notes: crispy pizza crusts, juicy burgers, oozy cheeses, irresistible fries, and desserts that make you want to sing a sweet aria. Our staffs registered dietitians have made sure every recipe meets the same nutrition guidelines we use in Cooking Light magazine. Bottom line: The next time a craving strikes, give inwith Cooking Light Crave! The Cooking Light Editors PIZZAS STRETCH, SAUCE, TOP, SLICE. (Fold and eat, or fork and knife...
We wont judge.) Beef and Bacon Pizza Hands-On Time: 20 min.
Total Time: 45 min. This meat-lovers pizza is equally pleasing as a family dinner or for a casual party. 1 pound refrigerated fresh pizza dough Cooking spray pound ground sirloin 1 cups sliced onion 3 garlic cloves, minced 1 teaspoon chopped fresh rosemary teaspoon freshly ground black pepper 1 tablespoon yellow cornmeal cup marinara sauce 1 cup (4 ounces) part-skim mozzarella cheese, shredded and divided cup (2 ounces) grated fresh Parmesan cheese 4 center-cut bacon slices, cooked and crumbled Place dough in a bowl coated with cooking spray. 1 pound refrigerated fresh pizza dough Cooking spray pound ground sirloin 1 cups sliced onion 3 garlic cloves, minced 1 teaspoon chopped fresh rosemary teaspoon freshly ground black pepper 1 tablespoon yellow cornmeal cup marinara sauce 1 cup (4 ounces) part-skim mozzarella cheese, shredded and divided cup (2 ounces) grated fresh Parmesan cheese 4 center-cut bacon slices, cooked and crumbled Place dough in a bowl coated with cooking spray.

Let stand, covered, 30 minutes or until dough comes to room temperature. Preheat oven to 450. Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain. Add onion to pan; saut 6 minutes or until tender and beginning to brown. Add garlic; saut 1 minute.

Add beef, rosemary, and pepper to onion mixture. Sprinkle cornmeal on a large baking sheet. Roll dough into a 12-inch circle; place on prepared baking sheet. Spread sauce over dough, leaving a -inch border. Sprinkle with cup mozzarella cheese. Spread beef mixture over cheese.

Top with remaining mozzarella and Parmesan cheeses. Sprinkle with bacon. Bake at 450 for 15 minutes or until crust is golden. Cut pizza into 8 wedges. Serves 8 (serving size: 1 wedge) CALORIES 268; FAT 7.2g (sat 3.1g, mono 2.3g, poly 0.6g); PROTEIN 17.5g; CARB 34.7g; FIBER 4.5g; CHOL 30mg; IRON 1.2mg; SODIUM 498mg; CALC 150mg Apricot and Prosciutto Thin-Crust Pizza Hands-On Time: 31 min.
Total Time: 26 hr. cup warm water (100 to 110) teaspoon dry yeast 8 teaspoons olive oil, divided teaspoon kosher salt, divided 6 ounces bread flour (about 1 cups) Cooking spray 2 tablespoons yellow cornmeal 1 teaspoon chopped fresh thyme teaspoon freshly ground black pepper 3 apricots, each pitted and cut into 8 wedges 2 shallots, peeled and thinly sliced cup (3 ounces) crumbled goat cheese 1 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon minced fresh chives 1 cup arugula 1 ounce thinly sliced prosciutto cup (1 ounce) shaved fresh Parmigiano- Reggiano cheese Combine cup warm water and yeast in the bowl of a stand mixer with dough hook attached; let stand 5 minutes or until bubbly. cup warm water (100 to 110) teaspoon dry yeast 8 teaspoons olive oil, divided teaspoon kosher salt, divided 6 ounces bread flour (about 1 cups) Cooking spray 2 tablespoons yellow cornmeal 1 teaspoon chopped fresh thyme teaspoon freshly ground black pepper 3 apricots, each pitted and cut into 8 wedges 2 shallots, peeled and thinly sliced cup (3 ounces) crumbled goat cheese 1 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon minced fresh chives 1 cup arugula 1 ounce thinly sliced prosciutto cup (1 ounce) shaved fresh Parmigiano- Reggiano cheese Combine cup warm water and yeast in the bowl of a stand mixer with dough hook attached; let stand 5 minutes or until bubbly.

Add 4 teaspoons oil and teaspoon salt to yeast mixture. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Sprinkle flour over yeast mixture; mix 2 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours. Remove dough from refrigerator.

Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Sprinkle cornmeal on a lightly floured baking sheet without raised edges. Roll dough into a thin 12-inch circle on prepared baking sheet. Crimp edges to form a -inch border. Pierce dough several times with a fork.

Cover dough loosely with plastic wrap. Position oven rack in lowest setting. Place a pizza stone or heavy baking sheet on rack. Preheat oven to 550 (keep pizza stone or baking sheet in oven as it preheats). Preheat pizza stone or baking sheet 30 minutes before baking dough. Combine 1 tablespoon oil, thyme, pepper, apricots, shallots, and teaspoon salt; toss gently.

Remove plastic wrap from dough; slide dough onto preheated pizza stone or heavy baking sheet, using a spatula as a guide. Bake at 550 for 4 minutes. Top dough with goat cheese and apricot mixture. Bake an additional 5 minutes or until crust is golden. Cut pizza into 10 wedges; sprinkle with parsley and chives. Toss arugula with 1 teaspoons oil; arrange arugula over apricot mixture.

Top with prosciutto and Parmigiano-Reggiano cheese. Serves 5 (serving size: 2 wedges) CALORIES 307; FAT 14.3g (sat 4.8g, mono 6.9g, poly 1.2g); PROTEIN 12.1g; CARB 32.7g; FIBER 2g; CHOL 17mg; IRON 2.9mg; SODIUM 459mg; CALC 120mg Artichoke and Arugula Pizza with Prosciutto Hands-On Time: 13 min.
Total Time: 24 min. With artichokes, arugula, pesto, prosciutto, and Parmesan, this pizza has intense, addictive flavor. Splurge and try it with homemade pesto. Cooking spray 1 tablespoon yellow cornmeal 1 (13.8-ounce) can refrigerated pizza crust dough 2 tablespoons commercial pesto cup (2 ounces) shredded part-skim mozzarella cheese 1 (9-ounce) package frozen artichoke hearts, thawed and drained 1 ounce thinly sliced prosciutto 2 tablespoons shredded Parmesan cheese 1 cups arugula 1 tablespoons fresh lemon juice Position oven rack in lowest setting. Preheat oven to 500.