The Easiest and Best Pizza Dough Recipe Ever

This is the easiest and best pizza dough I have ever had.  You could not get any more healthy than this dough.
I made the usual pizza for my kids, Hawaiian and pepperoni.  I know boring but that's what they love but of course the options are endless!

Ingredients

(MAKES TWO CRUSTS):
1 teaspoon Active Dry Or Instant Yeast
4 cups All-purpose Flour
1 teaspoon Kosher Salt
1/3 cup Extra Virgin Olive Oil

Directions:

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.



If you don't have a mixer, use your hands.  Both work great!

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it.

***It's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

Adapted from The Pioneer Woman



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Weight Watchers Sweet Sticky Spicy Asian Lettuce Wraps

Love the lettuce wraps at PF Changs?  Well, these are even better!

This is my 15 year old son's favorite dish of all time.  He even helps me cook this one because he just cant wait to get his paws on one of these wraps.  I have this as a main course with a vegetable and a side of brown rice.  My husband adds the rice right in the wrap but I prefer it on the side.

This would make an excellent appetizer as well.

Sauce:
1/2 cup hoisin sauce
2 tsp. sesame oil
2 tbsp. rice vinegar

For the Pork:
2 tbsp. peeled and finely chopped fresh ginger or jarred ginger
2 tsp. finely chopped red jalapeno pepper (use more or less to your taste)
2 cloves garlic, minced
1 1/4 lb. lean ground pork
2/3 cup chopped water chestnuts
2 tsp. toasted sesame seeds (optional)
2 heads Boston butter lettuce or iceberg lettuce

Directions:

Sauce:
In a medium bowl, whisk together hoisin sauce, sesame oil, and rice vinegar.

Pork:
Spray and heat oil spray in a large skillet set over medium-high heat. Add ginger and jalapeno pepper. Sauté for 1 minute. Add garlic and sauté for additional 30 seconds. Add ground pork and cook, crumbling with a wooden spoon, until the pork is cooked through.  Transfer the pork mixture to a large bowl lined with paper towel. That will help to soak up some of that extra fat from the pork.
Return and stir the pork mixture back into the skillet and add the hoisin sauce. Turn the heat to medium-low and simmer for 3 to 4 minutes.
Transfer the pork mixture to a serving platter. Sprinkle with sesame seeds. Wash and dry the leaves of two heads of Boston butter lettuce. Serve with the wraps and allow everyone to scoop some of the pork mixture into the lettuce leaves to make individual wraps.

Eat with your hands!

Serves 4 as main course-we get about 3-4 each depending on how full you make your wraps

Calories without sauce 227  Fat 5 g Carbs 3 Protein 38 Fibre 1 
Weight watcher points + 5

You could sub the pork with chicken, turkey or even tofu.

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