Healthy pizza
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Dry yeast |
| 1 | pinch | Sugar |
| 1 | cup | Lukewarm water |
| 1½ | cup | Whole wheat flour |
| 1½ | cup | All-purpose flour plus more for dusting |
| 1 | teaspoon | Salt |
| ¾ | cup | Tomato sauce or your favorite purchased, brand |
| 6 | ounces | Low fat mozzarella cheese; coarsley grated |
| Sliced zucchini | ||
| Sliced red yellow or green peppers | ||
| Sliced mushrooms | ||
| Chopped fresh herbs | ||
Directions
OPTIONAL TOPPINGS
Preheat over to 500 F
In a small bowl, proof the yeast with the sugar in ¼ cup of the water, tightly covered, for 5 minutes or until the yeast is foamy. Transfer the yeast mixture to a bowl, stir in the additional water, the flours and salt and combine well. Turn the dough out onto a lightly floured surface and knead it (adding additional flour or water as necessary) for 10 minutes or until it is smooth and elastic. Put it in a lightly oiled bowl, turn it to coat it with the oil and let it rise tighly covered in a warm place for 1 hour or until it is double in bulk.
Shape the dough the into 6 balls and roll out each into a 5 inch round for a thick crust or 9 inch round for a thin crust. Transfer the rounds to ookie sheets and spread 2 tablespoons of sauce on top of each one. Arrange any optional topping over the sauce and sprinkle with 1/6th of the cheese.
Bake on the bottom of the preheated over for 10 to 12 minutes or until the crust is golden on the bottom.
NOTES : I always have to add more water with this recipe.
Recipe by: Joan Loundon Posted to MC-Recipe Digest V1 #691 by Chris and Amy Kiger <akiger@...> on Jul 26, 1997