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Bruschetta or Diet Pizza



3 cups of flour
1 tablespoon salt
1 teaspoon of dried minced garlic
1 tablespoon of dried Italian seasoning
1 teaspoon yeast
1 cups of warm water(more if needed)
2 tablespoon of olive oil

Put all the ingredients into your bread maker.  All the liquids are always first. Make the dough in your bread maker and refrigerate until you are ready to use.



Chef Vinny DiLeo cooks some rigatoni for his award-winning pasta dish in his Auburn kitchen.





Fresh Garlic minced
3-4 fresh sliced tomatoes
2 tablespoons olive oil
2 tablespoons of margarine or butter
Sprinkle of oregano
Grated asiago cheese on top

Sauté the garlic in olive oil and butter until lightly brown. Oil your pizza pan bottom and spread out your dough like a pizza. Brush the olive oil margarine mixture onto your flattened dough. Cover with sliced fresh tomatoes and sprinkle a little oregano on top and a little of the asiago cheese on top.

Bake for about 15-20 minutes at 500 degrees