Whole Wheat Veggie Pizza
TOTAL TIME: Prep: 40 min. + rising Bake: 20 min.
YIELD: 2 pizzas (6 slices each).
A wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this low-fat main course. —Denise Warner, Red Lodge, Montana
Ingredients
-
1/2 cup whole wheat flour
-
2 packages (1/4 ounce each) quick-rise yeast
-
1 teaspoon garlic powder
-
1/2 teaspoon salt
-
2-1/2 cups all-purpose flour
-
1 cup water
-
2 tablespoons olive oil
-
SAUCE:
-
1 can (14-1/2 ounces) diced tomatoes, undrained
-
1 tablespoon minced fresh parsley
-
1-1/2 teaspoons sugar
-
1-1/2 teaspoons Italian seasoning
-
1-1/2 teaspoons dried basil
-
1/2 teaspoon garlic powder
-
1/4 teaspoon pepper
-
TOPPINGS:
-
1 teaspoon olive oil
-
1 cup chopped zucchini
-
1 cup sliced fresh mushrooms
-
1/2 cup chopped green or red pepper
-
1/4 cup chopped onion
-
1-1/4 cups shredded part-skim mozzarella cheese
Directions
-
1.
In a large bowl, mix first 4 ingredients and 1 cup all-purpose flour. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough.
-
2.
Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 30 minutes.
-
3.
In a small saucepan, bring sauce ingredients to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 15-18 minutes, stirring occasionally. Remove from heat.
-
4.
Preheat oven to 400°. Punch down dough. On a lightly floured surface, divide dough in half and roll each into a 12-in. circle. Place on 2 greased 12-in. pizza pans; prick with a fork. Bake until lightly browned, 8-10 minutes.
-
5.
Meanwhile, in a skillet, heat oil over medium-high heat; saute vegetables until zucchini is crisp-tender. Spread crusts with sauce; top with vegetables and cheese. Bake until cheese is melted, 12-15 minutes.
Nutrition Facts
1 slice: 190 calories, 6g fat (2g saturated fat), 8mg cholesterol, 234mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 vegetable, 1/2 fat.
© 2024 RDA Enthusiast Brands, LLC