Pesto Pizza

Crust:

1 (.25 ounce) package active dry yeast

1 cup warm water

2 cups whole wheat flour

1/4 cup wheat germ

1 teaspoon salt

1 tablespoon honey

1/8-1/4 cup Parmesan cheese

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

Toppings:

1/4 cup prepared pesto (or as much as needed)

1 cup sliced fresh mushrooms

1 cup shredded mozzarella cheese

1/4 cup shredded Parmesan cheese

Preheat oven to 425 F. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl combine flour, wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Knead in Parmesan cheese, basil and oregano. Cover and set in a warm place to rise for a few minutes. Roll dough on a greased pizza pan and poke a few holes in it with a fork. Bake in preheated oven for 6 minutes, or until desired crispiness is achieved. Spread pesto sauce over the crust. Sprinkle with mushrooms, mozzarella cheese and Parmesan cheese. Bake 6-8 minutes longer or until golden brown.

I took two recipes and combined them and Jose and I both agreed that it was delicious. I didn't have wheat germ so I just added some more whole wheat flour and it was fine. I thought that adding chicken, sliced tomatoes, etc. would be good as well. If any of you try this I'd be interested to know how it is with wheat germ, and what other toppings you put on.

Fettuccine with Sweet Pepper-Cayenne Sauce

12 ounces dry fettuccine pasta
2 red bell peppers, julienned
3 cloves garlic, minced
3/4 teaspoon cayenne pepper
1 cup reduced fat sour cream
3/4 cup chicken broth
3/4 cup grated Parmesan cheese
salt and pepper to taste

Directions:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Meanwhile, spray cooking oil (or use olive oil) in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
3. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
4. Toss hot pasta with sauce and season with salt and pepper to taste; serve.

I've made the title a link to the original site I got the recipe from so you can see the nutritional content if you'd like. I don't normally go for red peppers or parmesan cheese, so you know this must be pretty darn good for me to post it. :)