Pizza gets good-for-you with this tasty recipe. Four different veggies and a whole wheat flour deliver 6 g of fiber in each serving. —Sarah Klier, Grand Rapids, Michigan
- 2 to 2-1/2 cups white whole wheat flour
- 1 package (1/4 ounce) quick-rise yeast
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 cup warm water (120° to 130°)
- 2 tablespoons olive oil
- 1/2 pound Italian turkey sausage links, casings removed
- 1 cup spaghetti sauce
- 1 cup fresh baby spinach
- 1 cup sliced fresh mushrooms
- 1 medium green pepper, sliced
- 1 medium onion, sliced
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- In a small bowl, combine 2 cups flour, yeast, oregano, salt and garlic powder. Add water and oil; beat just until moistened. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise for 30 minutes.
- Meanwhile, in a large nonstick skillet, cook sausage until no longer pink; drain and set aside.
- On a floured surface, roll dough into a 15-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray. Build up edges slightly. Prick dough thoroughly with a fork. Bake at 450° for 5-8 minutes or until lightly browned.
- Spread crust with spaghetti sauce. Top with spinach, mushrooms, pepper, onion and sausage. Sprinkle with cheese. Bake 15-20 minutes longer or until cheese is melted. Yield: 8 servings.
Originally published as Saturday Night Pizza in Healthy Cooking August/September 2010, p63
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