Friday, March 9, 2012

Thin Crust Whole Wheat Veggie Pizza

I think that you will love this pizza. This healthy version contains whole grains, veggies and protein .

Wholewheat Pizza Dough
Place 1 1/2 cups wholewheat flour,1tablespoon baking flower and 1/2 teaspoon salt in a bowl. Make a well in the center and add 1/2 plus 2 tablespoons water and 2 tablespoons olive oil.

Transfer the dough to a floured board band knead until it is smooth and elastic, about 5 min. once kneaded it is ready to use.

1‑1/ teaspoons dried basil, divided
1/4 teaspoon salt
1 tablespoon olive oil
1 large clove garlic, minced
1/2 cup no-salt-added tomato sauce
1 cup thinly sliced mushrooms
1/2 cup thinly sliced zucchini
1/3 cup sliced red onions
*1 large roasted red bell pepper, cut lengthwise into thin strips or 3/4 cup sliced, drained, bottled roasted red peppers
1 cup (4 ounces) shredded part-skim mozzarella cheese

*To roast pepper, cut pepper lengthwise into halves; remove stem, membrane and seeds. Broil 3 inches from heat, skin side up, until skin is blackened and blistered. Place halves in small resealable plastic food storage bag. Seal; set aside 15 minutes. Remove pepper from bag. Peel off skin; drain on paper towel.

1.Place oven rack in lowest position; preheat oven to 400°F. Rub 12-inch pizza pan or baking sheet with olive oil and set aside. Roll dough into large circle on lightly floured surface. Transfer to prepared pan, stretching dough out to edge of pan.

2.Blend tomato sauce and remaining 1/2 teaspoon basil in small bowl; spread evenly over crust. Top with mushrooms, zucchini, green onions, roasted bell pepper and mozzarella.

Bake 20 to 25 minutes or until crust is golden brown and cheese melts.

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