BLT Garlic Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup hot water ( 115-120 degrees)1 pkg yeast (2 1/4 tsp)1/2 T olive oil1 T honey1/2 tsp salt2 3/4 cup whole wheat flour 1/2 cup + 2 T non fat mayo (Kraft is good), divided1 T minced garlic1 T light ranch dressing1/4 tsp onion powder1/8 tsp pepper3/4 cup 2% lower fat mozzarella1/4 cup 2% lower fat shredded cheddar cheese3 cups finely chopped romaine lettuce1 cup finely chopped fresh baby spinach1 cup chopped tomato (about 2 medium sized)5 T Hormel 50% lower fat bacon bits
In mixer dissolve yeast in water. Add salt, oil, honey and 2 cups of the flour. Using dough hook attachment mix for 5 minutes letting ingredients combine. Gradually add additional 3/4 cup flour just until dough is no longer sticky. Continue to "knead" with dough hooks for another 5 minutes. If you do not have dough hooks you will have to mix flour in with regular beaters until too difficult and continue with dough by hand. Knead on lightly floured surface. Place dough in lightly sprayed bowl (cooking spray). Let rise until double in a warm place, usually about 45-60 minutes.
In a small bowl combine the 1/2 cup mayo, minced garlic, ranch dressing, onion powder, and pepper. Set aside.
In another small bowl combine mozzarella and cheddar cheese.
Combine the spinach and lettuce (can't taste the spinach and it's a great way to work some extra nutrients in).
Preheat oven to 450 degrees.
When dough has risen, punch down and knead briefly. Use a 16" round pizza pan and spray with non stick spray. Form dough on pan creating a slight edge for crust.
Using a brush or spoon, spread mayo mixture evenly over dough. sprinkle the cheeses over top and then sprinkle the bacon bits over this. Bake in 450 degree oven for 10-12 minutes or until top is cooked and crust is light brown.
Remove from oven and allow to cool for 10 minutes.
Brush the last 2 T. of mayo over top. This provides something for the lettuce to "stick" to. Sprinkle the lettuce-spinach mixture over top pressing down lightly. Top with tomatoes.
I like to cut into smaller pieces as it helps everyone realize their fullness factor sooner. We tend to overeat because we think we need 2 or 3 slices (old patterns). So this way you get your 2 slices and then realize you are actually full and didn't consume all the calories you usually would. Tricky psychology but it works!
16 slices
***Serving size is 2 slices each
Number of Servings: 8
Recipe submitted by SparkPeople user 7777BEV.
In a small bowl combine the 1/2 cup mayo, minced garlic, ranch dressing, onion powder, and pepper. Set aside.
In another small bowl combine mozzarella and cheddar cheese.
Combine the spinach and lettuce (can't taste the spinach and it's a great way to work some extra nutrients in).
Preheat oven to 450 degrees.
When dough has risen, punch down and knead briefly. Use a 16" round pizza pan and spray with non stick spray. Form dough on pan creating a slight edge for crust.
Using a brush or spoon, spread mayo mixture evenly over dough. sprinkle the cheeses over top and then sprinkle the bacon bits over this. Bake in 450 degree oven for 10-12 minutes or until top is cooked and crust is light brown.
Remove from oven and allow to cool for 10 minutes.
Brush the last 2 T. of mayo over top. This provides something for the lettuce to "stick" to. Sprinkle the lettuce-spinach mixture over top pressing down lightly. Top with tomatoes.
I like to cut into smaller pieces as it helps everyone realize their fullness factor sooner. We tend to overeat because we think we need 2 or 3 slices (old patterns). So this way you get your 2 slices and then realize you are actually full and didn't consume all the calories you usually would. Tricky psychology but it works!
16 slices
***Serving size is 2 slices each
Number of Servings: 8
Recipe submitted by SparkPeople user 7777BEV.
Nutritional Info Amount Per Serving
- Calories: 315.1
- Total Fat: 5.3 g
- Cholesterol: 11.6 mg
- Sodium: 542.3 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 6.2 g
- Protein: 12.4 g
Member Reviews