- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 271.0
- Total Fat: 11.7 g
- Cholesterol: 14.0 mg
- Sodium: 433.9 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 3.2 g
- Protein: 9.1 g
Summer Squash Pizza with Bread Machine DoughSubmitted by: RAINBOWACTIVIST
IntroductionHmmm, what to do with all the fresh veggies I'm getting from the farm? This pizza is a tasty way to use those summer treats. Hmmm, what to do with all the fresh veggies I'm getting from the farm? This pizza is a tasty way to use those summer treats.
For the Dough:
1/3 cup Smart Balance Omega Blend of Canola, Soy, Olive Oils
3/4 cup plus 2 Tablespoons warm water
2.5 cups all purpose flour
1 tsp. salt
1 tsp. sugar
2 tsp. active dry yeast
For the Sauce:
3 Ripe tomatoes
Less than 1/4 of a white onion
1 heaping Tablespoon tomato paste
2 cloves garlic
1 sprig of basil
1 sprig of oregano
1/2 ripe zucchini sliced into rounds
1 small summer squash sliced into rounds
1 small bell pepper sliced into strips
1 round of mozzarella cheese (I used 4 ounces), shredded
2 Tablepoons of Flax Meal
salt and pepper to taste
1 Tablespoon Extra Virgin Olive Oil
Meanwhile, grease your pizza pan and sprinkle 2 Tablespoons of flax seed into it.
Next, roll dough to fit on pizza pan, shape edges, and let rise in a warm, draft-free space for 20-25 minutes.
For the Sauce:
Heat olive oil in skillet and add onion. Saute until soft, then add chopped tomatoes and tomato paste. Cover and let simmer for 10-15 minutes. When pizza dough is on it's second rise (on the pan), add spices, cover, and simmer on low for about 10 minutes. Remove from heat.
Prepare your veggies and shred your cheese. When the pizza dough is finished with it's second rise, preheat the oven to 425 degrees.
Brush olive oil over edges of crust and sprinkle with garlic powder. (Optional)
Spoon sauce evenly onto crust. top shredded mozzarella cheese and then sliced vegetables.
Cook for 20-25 minutes until top of pizza begins to turn a golden brown color.
Divide pie into 8 servings - one slice is one serving.
Serve with a light salad for a refreshing summer meal.
Number of Servings: 8
Recipe submitted by SparkPeople user RAINBOWACTIVIST.