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    Pizza: 9 pt. Garden Vegetable Pizza


    Source of Recipe


    Healthy Homestyle Cooking" by Evelyn Tribole, M.S., R.D.

    List of Ingredients




    ***Crust***
    2 cups all-purpose flour
    1 cup whole wheat flour
    1 package active dry yeast
    1 cup warm water -- 120F to 130F
    2 teaspoons cornmeal

    ***Topping***
    1 cup pizza sauce
    3 cups lowfat mozzarella cheese -- shredded
    1 cup red bell pepper -- sweet, chopped
    1 cup green bell pepper -- chopped
    1/4 cup fresh basil -- optional, snipped

    Recipe



    TO MAKE THE CRUST: In a large bowl, stir together 1 cup of the all-purpose flour, 1/4 cup of the whole-wheat flour and the yeast. Add the warm water. Beat with anelectric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly. Then beat on high speed for 3 minutes. Using a spoon, stir in the remaining 3/4 cup of whole-wheat flour. Then stir in as much of the remaining 1 cup of all-purpose flour as you can.

    Turn the dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic. (This kneading step will take a total of 6 to 8 minutes.) Divide the dough in half. Cover and let rest for 10 minutes.

    Meanwhile, preheat the oven to 425¼ F. Lightly spray two 12" round pizza pans with no-stick spray. Sprinkle each pan with 1 teaspoon of the cornmeal. On a lightly floured surface, roll each portion of the dough into a 13" circle. Transfer the dough onto the pans. Build up the edges lightly. (Do not let rise.) Bake about 12 minutes or until lightly browned.

    TO MAKE THE TOPPING: Spread the pizza sauce on top of the hot crusts. Sprinkle with
    the red and green peppers, mushrooms and basil. Then top with the cheese. Bake for
    10 to 15 minutes more or until the cheese is melted and bubbly.

    NOTES : Make 2 (12") pizzas; 6 servings ( 2 pieces per serving); would be 4.5 pts per slice
    - - - - - - - - - - - - - - - - - - -
    Per serving: 427 Calories (kcal); 12g Total Fat; (25% calories from fat); 24g Protein; 57g Carbohydrate; 31mg Cholesterol; 565mg Sodium
    Food Exchanges: 3 Grain Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
 

 

 

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