Ashley A. Stanfield
Ashley A. Stanfield
I love to cook, write, and eat. And I really love to share this information with the world. I started when I realized the amount of misinformation out there in regard to cooking and food. So I decided to start gathering up everything I could, from recipes to cooking tips to restaurant reviews, to create a resource that people would actually use and enjoy. I think it's important to be passionate about food and enjoy cooking it and eating it. This is my way of sharing all that knowledge with you.

Lisa Lillien is the author of the popular Hungry Girl website and e-mail newsletter, offering clever, funny advice on guilt-unfastened ingesting. Likewise, she is the author of 13 books, six of which debuted at number one on the New York Times Best Sellers list. Read her PEOPLE.Com blog each Monday for slimmed-down superstar recipes and extras.

It’s not a stretch to say that pizza and French fries are the most famous foods in America. While conventional versions are usually high in calories and fats, this recipe mashup lets you indulge in less than 275 calories. Made with baked fries, turkey pepperoni, and element-skim cheese, these loaded fries are awesome!

When French Fries Met Pizza 1

¼ cup canned crushed tomatoes
¼ tsp. Garlic powder, or more to taste
⅛ tsp. Onion powder, or greater to taste
⅛ tsp. Italian seasoning, or greater to flavor
6 oz.. (approximately half a medium) russet potato, scrubbed smooth, reduce into fry-formed spears
¼ cup shredded element-skim mozzarella cheese
Six pieces of turkey pepperoni (elective: kind of chopped)
Optional seasoning: salt

1. preheat oven to 425 stages. Spray a baking sheet with nonstick spray.
2. To make the sauce, stir garlic powder, onion powder, and Italian seasoning into overwhelmed tomatoes in a small bowl.
3. Lay potato spears on the sheet and bake for 15 minutes. Flip spears. Bake till gentle on the interior and browned and crispy outside, for 8 – 10 minutes.
4. Group fries inside the center of the baking sheet. Evenly pinnacle with sauce, cheese, and pepperoni. Bake till the sauce and pepperoni are warm, and the cheese has melted for approximately three mins.

From time to time, the only element home pizza makers need to accomplish while baking pizza is a nice, crispy, crunchy pizza crust. It’s tough for a pizza lover to resist the crisp texture of a flavorful pizza crust layered with a mix of savory toppings.

A common question requested by novices and veteran domestic pizza makers alike is, “How can I make my pizza crust crispy”? Today is your fortunate day because I will give you more than one method to reap a crispier pizza crust.

Oven temperatures are one of the most important components of creating desirable pizza at home. Oven temperatures vary during the usage of traditional domestic ovens.

Though some home pizza makers have to get admission to brick ovens or more complex types of domestic ovens, many pizza enthusiasts no longer do. These ranges are exquisite for pizza baking, but the ordinary traditional field found in most household kitchens requires a barely extraordinary method.

Generally, traditional ovens no longer compare in phrases of temperature generation with business ovens found in expert pizza parlors. Don’t fear pizza fans; there is hope for home pizza makers.

Due to the “temperature factor,” you have to consider several things while preparing your pizza dough and baking your pizza at home, especially in case you want a pie that is delightfully crispy, crunchy, and impossible to resist.

The first consideration is water content material while blending the pizza dough. If you operate olive oil as a fundamental aspect of your pizza dough, bear in mind the usage of barely less olive oil and replace this with a touch of extra warm water. Adding a little greater water to your blend of pizza dough will contribute to a crispier and flaky crust.

- A word from our sposor -


When French Fries Met Pizza