I know what you all are thinking.. How can pizza be a clean eat??? I found a fabulous whole wheat pizza dough recipe on eatingwell.com and sauteed a lovely combination of veggies for the topping. Enjoy!
Ingredients
- 1 Prepared Whole Wheat Pizza Dough*
- 4 cups fresh spinach
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 onion, chopped
- 2 cups sliced mushrooms
- 1 tablespoon olive oil
- 2 tablespoons chopped garlic
- low fat mozzerella cheese
- 1/4 cup fresh basil, chopped
- 1/2 cup canned crushed tomoatoes (no salt added)
Instructions
Preheat oven to 500ºF
Start by heating the olive oil in a large pan over medium heat. Add garlic and saute several minutes. Add red and green peppers, onions, and mushrooms and cook until softened (5-10 minutes). Add fresh spinach and cover for several minutes until spinach wilts.
Meanwhile roll out dough into a large circle on a floured surface. Place on a baking sheet or pizza stone. Spread canned crushed tomatoes evenly over dough. Top with sauteed vegetable mixture. Sprinkle sparingly with low fat cheese. Finish with chopped fresh basil.
Cook for about 12-15 minutes (until topping bubbles and crust is a nice golden color- temperature varies).
*from eatingwell.com. I modified the recipe by omitting the sugar and using only whole wheat flour.
Whole Wheat Pizza Dough
- 3/4 cup plus 2 tablespoons lukewarm water, (105-115°F)
- 1 package active dry yeast, (2 1/4 teaspoons)
- 1/2 teaspoon salt
- 2 cups whole-wheat flour, plus additional for dusting
- 2 tablespoons yellow cornmeal
1. Stir water, yeast, and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour and cornmeal until the dough begins to come together.
2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.)
3. Place the dough in an oiled bowl and turn to coat. Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour. Individual variation: The dough can be turned into 4 or 6 personal-size pizzas. After kneading, divide the dough into 4 or 6 equal balls. Brush with oil and place 3 inches apart on a baking sheet. Cover and set aside until doubled in size, about 1 hour. Roll each portion into a 6-to-8-inch circle.
Start by heating the olive oil in a large pan over medium heat. Add garlic and saute several minutes. Add red and green peppers, onions, and mushrooms and cook until softened (5-10 minutes). Add fresh spinach and cover for several minutes until spinach wilts.
Meanwhile roll out dough into a large circle on a floured surface. Place on a baking sheet or pizza stone. Spread canned crushed tomatoes evenly over dough. Top with sauteed vegetable mixture. Sprinkle sparingly with low fat cheese. Finish with chopped fresh basil.
Cook for about 12-15 minutes (until topping bubbles and crust is a nice golden color- temperature varies).
*from eatingwell.com. I modified the recipe by omitting the sugar and using only whole wheat flour.
Whole Wheat Pizza Dough
- 3/4 cup plus 2 tablespoons lukewarm water, (105-115°F)
- 1 package active dry yeast, (2 1/4 teaspoons)
- 1/2 teaspoon salt
- 2 cups whole-wheat flour, plus additional for dusting
- 2 tablespoons yellow cornmeal
1. Stir water, yeast, and salt in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in whole-wheat flour and cornmeal until the dough begins to come together.
2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.)
3. Place the dough in an oiled bowl and turn to coat. Cover with a clean kitchen towel and set aside in a warm, draft-free place until doubled in size, about 1 hour. Individual variation: The dough can be turned into 4 or 6 personal-size pizzas. After kneading, divide the dough into 4 or 6 equal balls. Brush with oil and place 3 inches apart on a baking sheet. Cover and set aside until doubled in size, about 1 hour. Roll each portion into a 6-to-8-inch circle.
