Pizza dough a la Chloe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
I pkg fast acting yeast2 tsp sugar1 cup tap warm water2 cups Flour ( 1.5 whole wheat/.5 white)2 TBSP Olive oil1 tsp salt
Mix the Splenda in the warm water.
Sprinkle the yeast in and set aside for 10 minutes ( I use this time to get remaining ingredients out).
In a large bowl place the 2 cups of flour, salt. Make a well in the middle and pour the yeast mix. Drizzle the olive oil in and start mixing. The dough should feel damp but not sticky. Add flour by the Tbsp until desired consistency obtained. Knead for 5 minutes or so. Place ball of dough back in bowl (why do more dishes then you need?) Seal with some plastic wrap and set on back of the stove top to rest and rise for 30 minutes (yes, it does work!). Preheat oven to 375F.
Once dough has risen, punch down and drop on counter. Seperate in 6 small balls and start rolling on floured surface! Nice and thin and 8" diameter.
Because the dough is so thin it will cook with toppings in 15 minutes or so.
Serving suggestions: Take the time the dough needs to rise to get all your cooked veggies left- overs out of the fridge. Slice everything up. Add some finely chopped onions, fresh spinach and fresh hearbs are great as well. If you really miss the taste of pepperoni, why not find the dried kind (salami-like) and just finely chop a small amount to spread out on top of your toppings. The flavor will be more intense for much less calories.
To avoid too much tomatoe, I chop half a fresh tomato sprinkled lightly with cinnamon (trust me!) and spread out on the pizza dough. Place the shredded cheese of your choice over the sauce before creating your veggie mountain. It will help hold it all together.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user BELLAGRILLS.
Sprinkle the yeast in and set aside for 10 minutes ( I use this time to get remaining ingredients out).
In a large bowl place the 2 cups of flour, salt. Make a well in the middle and pour the yeast mix. Drizzle the olive oil in and start mixing. The dough should feel damp but not sticky. Add flour by the Tbsp until desired consistency obtained. Knead for 5 minutes or so. Place ball of dough back in bowl (why do more dishes then you need?) Seal with some plastic wrap and set on back of the stove top to rest and rise for 30 minutes (yes, it does work!). Preheat oven to 375F.
Once dough has risen, punch down and drop on counter. Seperate in 6 small balls and start rolling on floured surface! Nice and thin and 8" diameter.
Because the dough is so thin it will cook with toppings in 15 minutes or so.
Serving suggestions: Take the time the dough needs to rise to get all your cooked veggies left- overs out of the fridge. Slice everything up. Add some finely chopped onions, fresh spinach and fresh hearbs are great as well. If you really miss the taste of pepperoni, why not find the dried kind (salami-like) and just finely chop a small amount to spread out on top of your toppings. The flavor will be more intense for much less calories.
To avoid too much tomatoe, I chop half a fresh tomato sprinkled lightly with cinnamon (trust me!) and spread out on the pizza dough. Place the shredded cheese of your choice over the sauce before creating your veggie mountain. It will help hold it all together.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user BELLAGRILLS.
Nutritional Info Amount Per Serving
- Calories: 180.6
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 389.0 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 4.0 g
- Protein: 5.2 g
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