Taste of Home
Mama Rachel’s Mediterranean Pizza
TOTAL TIME: Prep: 35 min. + rising Bake: 20 min.
YIELD: 2 pizzas (6 servings each).
Pizza has been a regular weekend dinner at our house since my pizza-crazy boys, now 21 and 25, were just little guys. We laughingly call pizza an art form around here. Every one is an original! —Rachel Barton, Austin, Texas
Ingredients
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1 tablespoon active dry yeast
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1 cup warm water (110° to 115°)
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1 tablespoon sugar
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1 tablespoon olive oil
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1/2 teaspoon salt
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2-1/2 to 3 cups all-purpose flour
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2 tablespoons cornmeal
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TOPPINGS:
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2 tablespoons olive oil
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3 garlic cloves, peeled and thinly sliced
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2 cups shredded part-skim mozzarella cheese
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2 large tomatoes, thinly sliced
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1/3 cup pitted kalamata olives, thinly sliced
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1/2 cup shredded Parmesan cheese
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1/4 teaspoon crushed red pepper flakes
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6 fresh basil leaves, thinly sliced
Directions
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1.
In a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a stiff dough.
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2.
Turn dough onto a floured surface; knead for 6-8 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.
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3.
Preheat oven to 400°. Grease two 12-in. pizza pans; sprinkle with cornmeal. Punch down dough; divide in half. Press to fit pans. Pinch edges to form a rim. Cover; let rest 10 minutes. Bake for 8-10 minutes or until edges are lightly browned.
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4.
Increase oven setting to 450°. Brush the crusts with oil; top with garlic, mozzarella cheese, tomatoes, olives and Parmesan cheese. Bake 10-12 minutes or until crust is golden and cheese is melted. Sprinkle pizza with pepper flakes and basil.
Nutrition Facts
1 piece: 216 calories, 9g fat (3g saturated fat), 13mg cholesterol, 307mg sodium, 25g carbohydrate (3g sugars, 1g fiber), 9g protein.
Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat, 1 fat.
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