Whole Wheat Veggie Pizza
- Number of Servings: 8
Ingredients
CRUST:1 and 1/2 cups white flour1 and 1/2 cups whole wheat flour1 cup warm water1 package yeast2 Tbsp. vegetable oilsalt to taste1 cup part-skim mozzarella1 cup mushroom slices1 cup fresh spinach leaves 1/2 cup diced red pepperSAUCE:use your own sauce or:1 can whole tomatoesspices to taste3 garlic cloves3 bay leaves1 Tbsp. ketchupTOPPINGS:1 cup part-skim mozzarella1 cup mushroom slices (sauteed)1 cup fresh spinach leaves (steamed)1/2 cup diced red pepper
The dough is the most time-consuming part of this, so start ahead of time!
Reserve some of the flour to dust your kneading surface (and you may need more)
Combine flour and salt in a large bowl;
Combine warm water and yeast in a second bowl; stir and let sit for a minute. Add oil and stir.
Slowly incorporate liquid into flour mixture.
When dough is formed, flour hands and work surface and knead dough for 6-8 minutes (fold over onto itself and push with the heel of your hand; repeat)
Put dough back in bowl, cover and let sit about 45 minutes, or until approximately doubled in size.
Meanwhile, prepare toppings and sauce (or use canned!)
I like to just throw a can of whole plum tomatoes in a pan with lots of italian spices (fresh if i can find them!). Simmer while the dough rises, watching moisture level. Add ketchup and stir near end of cooking (omit ketchup if cooking for adults! kids like sweeter sauce)
Preheat oven to 425 after dough has risen
Mold and press the dough into pizza shapes (use circular pans or be creative or go sicilian!) and build sides up enough to hold toppings.
Bake unfilled crusts for 10-15 minutes (less if you like a chewier crust). Carefully fill with tomato sauce, cover with cheese and coat with toppings. A sprinkle of cheese over those will help keep them in place.
Bake 10 minutes or until the cheese is melted and the crust is browned.
(for picky eater kids who will only eat cheese pizza I like to grate some red pepper into the tomato sauce, and even finely dice some of the spinach so it looks like the basil! Simmer while the dough rises, watching moisture level. Add ketchup and stir near end of cooking. Once the cheese is over it, they'll never know!)
Number of Servings: 8
Recipe submitted by SparkPeople user PURPLEPSYCHE.
Reserve some of the flour to dust your kneading surface (and you may need more)
Combine flour and salt in a large bowl;
Combine warm water and yeast in a second bowl; stir and let sit for a minute. Add oil and stir.
Slowly incorporate liquid into flour mixture.
When dough is formed, flour hands and work surface and knead dough for 6-8 minutes (fold over onto itself and push with the heel of your hand; repeat)
Put dough back in bowl, cover and let sit about 45 minutes, or until approximately doubled in size.
Meanwhile, prepare toppings and sauce (or use canned!)
I like to just throw a can of whole plum tomatoes in a pan with lots of italian spices (fresh if i can find them!). Simmer while the dough rises, watching moisture level. Add ketchup and stir near end of cooking (omit ketchup if cooking for adults! kids like sweeter sauce)
Preheat oven to 425 after dough has risen
Mold and press the dough into pizza shapes (use circular pans or be creative or go sicilian!) and build sides up enough to hold toppings.
Bake unfilled crusts for 10-15 minutes (less if you like a chewier crust). Carefully fill with tomato sauce, cover with cheese and coat with toppings. A sprinkle of cheese over those will help keep them in place.
Bake 10 minutes or until the cheese is melted and the crust is browned.
(for picky eater kids who will only eat cheese pizza I like to grate some red pepper into the tomato sauce, and even finely dice some of the spinach so it looks like the basil! Simmer while the dough rises, watching moisture level. Add ketchup and stir near end of cooking. Once the cheese is over it, they'll never know!)
Number of Servings: 8
Recipe submitted by SparkPeople user PURPLEPSYCHE.
Nutritional Info Amount Per Serving
- Calories: 265.4
- Total Fat: 8.9 g
- Cholesterol: 16.4 mg
- Sodium: 379.3 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 4.8 g
- Protein: 13.1 g
Member Reviews
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BGAILSEWS
You don't say what size pizza this recipe makes--12", 16" or what? - 1/2/09
Reply from GYPSYGOTH (8/7/09)
hi! i pretty much leave that up to you- i usually make 2 smaller pizzas with thicker crusts but you could do a large thin-crust sicilian, whatever you like best- it'll be easy to tell how far your dough will go once it's done!