I travel constantly for work, which hasn't been great for my waistline. After eating in all of the best restaurants in the world for a few years, I realized that I had gained around 30 pounds. Fortunately, I was able to work with a health coach who taught me some valuable skills for my way of life. She taught me how to recognize unhealthy foods and swap them out for better options--even in foreign hotels. The results were incredible. I was able to lose weight while enjoying my travel adventures. My blog is for anyone out there who wants to enjoy healthier food on the go.
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According to a recent study, 37 percent of ordered pizzas are just plain old cheese. Pepperoni, mushrooms, onions, and sausage are the next most popular toppings. But there is more to life than just sticking to the same old routine, right? Next time you're in the mood for pizza, create one of these sumptuous pies, or just head to your nearest gourmet pizzeria for something different.
Bacon, Ricotta, and Brussels Sprouts
Virtually everyone loves smoky bacon, and it pairs beautifully with roasted garlic and Brussels sprouts with maple syrup. While you fry the bacon, place a head of unpeeled garlic and 6-8 sprouts on a sheet pan. Drizzle with olive oil and sea salt and throw in a 375 degree oven for 30 minutes. When the time is up, add just a touch of real maple syrup to enhance the natural sweetness of the Brussels sprouts, and roast another 15 minutes. Crumble the cooled bacon, shave the sprouts into thin slices with a sharp knife, and remove the mellow cloves of roasted garlic from their hulls. Spread ricotta cheese on your prepared crust, add your toppings, and top with a sprinkle of fresh Parmesan.
Giardiniera, Olives, Caramelized Onions, and Pepperoni
Comprised of pickled cauliflower, carrots, and red pepper, giardiniera is an Italian favorite. It is found in nearly every American grocery store, usually by the other pickled foods. While you're in that aisle, grab a jar of pitted, mixed Italian olives as well as a jar of pepperoncini peppers and capers. In a food processor, mix one cup each of the olives and giardiniera with a few pepperoncini, one garlic clove, and a tablespoon or two of capers. Add about one-third cup of extra-virgin olive oil and pulse until just roughly chopped. This will make enough for two pizzas, but any leftovers can be stored in the refrigerator and used as a condiment on sub sandwiches. Let sit at room temperature for a bit while you prepare the other components and preheat the oven.
To make the caramelized onions, slice two medium red onions. Add to a pan of heated olive oil. Slowly cook on low heat, turning frequently to ensure they don't burn as they cook down. When they become translucent, sprinkle with about a teaspoon each of sugar and balsamic vinegar. Continue cooking down until they are fully caramelized.
Cover your crust in slices of smoked provolone cheese. Sprinkle half of the pickled vegetables mixture over the cheese. Add the onions and top with a quality spicy pepperoni. Top with a little mozzarella, and it's ready for the oven.
For more information, contact Original Italian Pizza Pa or a similar location.
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