Perfect pizza in a hurry

Whether it’s piled high with veggies or laden with meats, pizza is quick, easy and tastes great. By JESSIE GIRVIN

Who doesn’t love a good pizza? It’s the perfect meal in a pinch.

The problem with pizza, however, is that take-out can be expensive, and my favorite pizza place doesn’t deliver. Frozen pizza is out of the question, as far as I am concerned, unless you actually enjoy the taste of cardboard.

The best solution is to make it yourself. I know what you’re thinking, but a homemade pizza can be quick and easy and is far more fun to eat. It’s also cheaper, healthier, and in most cases, takes less time than ordering out. Here’s the secret to an incredible gourmet pizza any night of the week.

Pick up some whole-wheat pizza dough from the refrigerator case at Hannaford. The dough makes a really good crust and only costs about $1.50.

I toss the dough (to the delight of my children), spread it out on my pizza stone (a cookie sheet works great, too) and place it in the oven while it preheats. This allows the dough to precook a little bit, which prevents a soggy pizza.

When the oven is heated, I remove the crust and get it dressed. For an even quicker pizza, try a par-baked crust from Weare-based Abigail’s Organic Bakery, which can be found at Shaw’s supermarkets.

In lieu of pizza sauce, which can be too sweet, I use canned diced tomatoes. This makes an excellent chunky base with no added sugar. (It’s cheaper, too; only about 69 cents a can). Next, sprinkle liberally with dried basil, or even better – fresh. Throw on a little oregano and some crushed red pepper for a kick. Then top the tomatoes with about one cup of grated part-skim mozzarella cheese.

Now for the really fun part – the toppings! I usually throw on whatever happens to be lying around the kitchen that day: sliced mushrooms, zucchini, red pepper, red onion, spinach, anything really. If you’re a carnivore, try Hormel’s Turkey Pepperoni – it has a fraction of the fat and calories of regular pepperoni and tastes every bit as good. Browned turkey sausage is excellent as well.

For my favorite pizza, I use a little bit of turkey pepperoni, some chopped red onion and sliced baby portabella mushrooms. The end result is delicious and takes just under 30 minutes to prepare including prep and cooking time.

Can Domino’s beat that?

Local Kitchens: A Healthier Cookie

After being diagnosed with diabetes in 2000, Claire Metzger, owner and chief baker of Healthfulicious Cookies in Bow, needed to make some changes to her diet.

“I come from a family that does lots of cooking and lots of eating,” Metzger said. “I wanted to find a way to take my cookie recipes and make them healthier for myself and others.”

So Metzger began researching ways to cut the fat, sugar and calories from her favorite cookies. Then she went into the kitchen and began experimenting, eventually perfecting her recipes.

“I wanted to use only natural ingredients, and it was important to me not to use artificial sweeteners,” she said.

Through trial and error, Metzger soon discovered she was easily able to cut the sugar content in half without using artificial sweeteners and without sacrificing the taste. She also began substituting canola oil and applesauce for saturated fats, and replaced whole eggs with egg whites to further reduce the amount of cholesterol.

Finally, by using mini chocolate chips she was able to keep the chocolate but further reduce the calories.

She tested her creations on family and friends, and launched her business in the fall of 2006.

Metzger currently sells 10 varieties of mouthwatering, healthy cookies and is happy to undertake custom orders and catering requests. If you’re still searching for a Mother’s Day gift, Healthfulicious offers gift packs made to order.

For more information, visit Healthfulicious Cookies at www.delicioushealthycookies.com.

In season: Asparagus

It has been a long winter… a really long winter. The good news is that New Hampshire farmers have been working hard to prepare their crops for summer eating. Soon we will enjoy the fruits (and vegetables) of their labor.

A harbinger of spring, asparagus is an early bloomer. This regal stalk rises from the earth not long after the snows have melted. The taste of fresh asparagus is, to some, the very flavor of early spring.

Asparagus can be served in a variety of delicious ways: creamed, sautéed, grilled and even dressed in rich sauces. It can be enjoyed in casseroles, soups, salads or as a side. But, for my money, nothing beats fresh steamed asparagus with a light drizzle of olive oil and lemon juice and a sprinkle of salt and pepper. It is delicious in its simplicity.

When shopping for asparagus, look for firm, bright green stalks with tight tips. Asparagus can be stored for several days in the refrigerator and will keep best if it is covered and standing in an inch of water.

To steam, trim the woody bottom from the base of the stalk and place in a pot of boiling water with a vegetable steamer. Steam for approximately 10 minutes, checking periodically for doneness. Stalks should be crisp.

Dress and enjoy!

Want to talk about What’s Cookin’ in your kitchen or around New Hampshire? E-mail Jessie at whatscookin@thenhmirror.com.