Best Protein Powder for PCOS: Fueling Your Health
Discover the top protein powders for managing PCOS. Learn about their benefits, how to choose the right one, and tips for incorporating them into your diet.
Recipe by Tiffany Vickers Davis All the components of America's favorite summer sandwich are here--even the mayonnaise. Yes, it turns out adding some oil to the mayo makes a creamy sauce that fully covers the pie and gives a richer taste to the pizza.
1 pound ripe tomatoes, seeded and cut into 1/4-inch-thick slices
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 cup canola mayonnaise
1 tablespoon extra-virgin olive oil
1 tablespoon minced fresh chives
2 garlic cloves, grated
4 center-cut bacon slices
10 ounce fresh pizza dough
1 tablespoon cornmeal
2 ounces part-skim mozzarella cheese, shredded
Cooking spray
1 cup baby arugula
Place a pizza stone on bottom oven rack. Preheat oven to 400 °.
Arrange tomato slices on a parchment-lined baking sheet; sprinkle with oregano and pepper. Place baking sheet directly on pizza stone. Bake at 400 ° for 20 minutes or until tomatoes are no longer wet. Remove tomatoes; keep stone in oven.
Increase oven temperature to 500 °.
Combine mayonnaise, oil, chives, and garlic in a small bowl.
Cook bacon in a skillet over medium heat until crisp; drain on paper towels. Break into pieces.
Using well-floured hands, pat dough into a 10-inch circle. Place dough on a pizza peel or baking sheet sprinkled with cornmeal. Pierce dough with a fork; transfer to preheated pizza stone. Bake at 500 ° for 5 minutes.
Carefully remove pizza stone from oven. Brush mayonnaise mixture over crust, leaving a 1-inch border; top with tomatoes and bacon. Top with cheese; coat crust edge with cooking spray. Bake 10 minutes or until cheese melts and crust browns. Top with arugula. Cut into 8 slices.
Serving Size: 4
Amount Per ONE Serving | ||
---|---|---|
Calories 0 kcal | ||
Fat 0 g | ||
Carbohydrate 0 g | ||
Protein 0 g |
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