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Whole Wheat Pepperoni Pizzas

People say that the crispy whole wheat crust of this pizza recipe is the best they've tasted. Plus, it's so easy to prepare in the bread machine...and it makes enough for two pizzas.

12 ServingsPrep: 15 min. + standing Bake: 15 min.

Ingredients

1-2/3 cups water
2 tablespoons olive oil
2 tablespoons sugar
2 tablespoons nonfat dry milk powder
1 teaspoon salt
1 teaspoon lemon juice
2-1/2 cups bread flour
2 cups whole wheat flour
2 teaspoons active dry yeast
TOPPINGS:
4 teaspoons olive oil
1 can (15 ounces) pizza sauce
2 teaspoons dried oregano
4 cups (16 ounces) shredded part-skim mozzarella cheese
2 ounces turkey pepperoni, diced
1/4 cup grated Parmesan cheese
2/3 cup chopped onion
2/3 cup chopped green pepper

Directions

In bread machine pan, place the first nine ingredients in order
suggested by manufacturer. Select dough setting (check dough after 5
minutes of mixing; add 1 to 2 tablespoons of water or flour if
needed). When cycle is completed, turn dough onto a lightly floured
surface. Divide dough in half. Cover and let stand for 10 minutes.

2 of 2

Whole Wheat Pepperoni Pizzas (continued)

Directions (continued)

Roll into two 14-in. circles. Transfer to two 14-in. pizza pans
coated with cooking spray. Spread oil over each crust. Top with the
pizza sauce, oregano, mozzarella cheese, pepperoni, Parmesan cheese,
onion and green pepper. Bake at 450° for 15-20 minutes or until
crust is golden brown. Yield: 2 pizzas.

Nutrition Facts: One slice equals 343 calories, 11 g fat (5 g saturated fat), 29 mg cholesterol, 611 mg sodium, 43 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 vegetable, 1/2 fat.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.