Ingredients

• 1 package of ready to use pizza dough (I used TJ’s regular –not sure if the whole wheat would work as well)
• olive oil – use one that has a good taste to it
• kalamata olives –roughly chopped
• chopped herbs (rosemary, thyme, chives, basil, etc . . .)
• parmesan cheese
• coarse salt
• 10 inch cast iron skillet (if you don’t have one, use a baking sheet, but I can’t guarantee it will come out the same)
• optional: tomatoes –I felt like a few of them released too much liquid, which made the dough a little soggy in parts. If I do use tomatoes next time, I will slice them very thin and press out as much liquid as possible. .

Directions

Take out the pizza dough and let stand at room temp. for approx 30 min. Preheat your oven to 450 deg. If you have a pizza stone, put it in there.

Pour a generous amount of olive oil in your skillet (there should be enough that you can roll it around and see it there). First, stretch out the dough a little by holding it in your hands and rotating it while it hangs. I sprinkled a thin layer of corn meal on the bottom of the skillet (I’m not sure if it was even necessary). Plop the dough in the center of the skillet and start working it around to the edges by pressing it with the tips of your fingers.  If it seems like it’s going nowhere, keep it at. Once it’s stretched to the edges, make deep wells throughout the dough by pressing in your fingertips. The dough should look bumpy all over. Generously drizzle olive oil (it should be slick and the little wells should have oil in them) over the top of the dough –your bread will be dry if you skimp. Put on your toppings and then sprinkle with a little bit of course salt. Set your skillet or cookie sheet in the center of the oven on top of the pizza stone (if you have one) and bake for approx 15 minutes. Depending on the thickness of the dough, oven conditions, etc. . . it could take more or less time –keep an eye on it.

*although it seems like you’ve used a lot of oil, which you have, the bread doesn’t come out oily because the dough absorbs it. If your bread comes out dry, use more next time. 

adapted from The Healthy Oven Baking Book

yield: Makes 12 muffins (11 if you fill them a little fuller like I did)

I have never tasted a muffin with such a small amount of fat that I actually enjoy eating! This healthier recipe can be used as a base for adding a variety of yummy ingredients to meet your taste preferences. I threw in some blueberries this time to jazz it up. Next time I’ll try adding an 1/8 cup of flaxseed meal (TJ’s). Adding shredded carrot, raisins, craisins, or nuts would also be delicious! Also, you can freeze the extras-pop in the micro for approx 25 seconds and enjoy!

Ingredients

• Nonstick canola oil spray
• 1 cup unprocessed (miller's) wheat bran (I used Trader Joes wheat oat bran)
• 2/3 cup unbleached all-purpose flour (spoon into a measuring cup and level top)
• 2/3 cup whole wheat flour (spoon into a measuring cup and level top)
• 1 1/4 teaspoons baking soda
• 1/8 teaspoon salt
• 1 1/4 cups low-fat (I used regular) buttermilk (Don’t cut corners here! You must use buttermilk! I used to do the vinegar/milk thing when I was out of buttermilk, but I’ve since decided that there’s no substitute for the real thing)
• 1/2 cup raw sugar crystals (such as Sugar in the Raw) or granulated sugar
• 1/4 cup unsweetened applesauce (I used ¼ cup mashed ripe bananas)
• 1 large egg
• 1 1/2 tablespoons canola oil
• 1 teaspoon vanilla extract
• I added a good squeeze of honey and a couple handfuls of blueberries dusted in flour so they don’t sink to the bottom(both fresh or frozen will work)

Preparation

1. Position a rack in the center of the oven and preheat to 350°. Lightly spray twelve 2 1/4 x 1 1/2-inch nonstick muffin cups with oil.

2. In a medium bowl, whisk the bran, flours, baking soda, and salt until well combined. Set aside.

3. In another medium bowl, using a handheld electric mixer (used the Kitchen Aid with whisk attachment) set at high speed, beat the buttermilk, honey, sugar, applesauce, egg, oil and vanilla until frothy, about two minutes. Make a well in the center of the dry ingredients, and pour in the buttermilk mixture. Using a spoon, stir just until combined. Fold in any custom ingredients. Do not overmix.

4. Divide the batter equally among the prepared muffin cups. Bake until the tops spring back when pressed gently in the center, about 20 minutes. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups (I take them out of the tin to cool right away). Serve warm or cool completely on the rack.