Amazing fresh, homemade pizza
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 387.2
- Total Fat: 17.9 g
- Cholesterol: 26.3 mg
- Sodium: 1,726.8 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 2.6 g
- Protein: 16.3 g
View full nutritional breakdown of Amazing fresh, homemade pizza calories by ingredient
Introduction
By using a thin based pizza and reduced fat feta I can make pizza more than a treat food. It actually becomes a very nutritious meal! Note, these pizzas are very thin based, itallian style By using a thin based pizza and reduced fat feta I can make pizza more than a treat food. It actually becomes a very nutritious meal! Note, these pizzas are very thin based, itallian styleNumber of Servings: 3
Ingredients
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Dough:
1T dried yeast
1t sugar
1/4 c tepid water
1c flour
1t salt
1T olive oil
6 olives, chopped (optional)
Topping:
1 can chopped tomatoes, drained
100g salami, sliced
1/2 green bell pepper/capsicum, chopped
6 mushrooms, sliced
1.5oz or 45g crumbled feta, reduced fat or fat free
Directions
To make the dough, first mix the tepid water with the sugar in a cup or mug, and sprinkle the yeast over top. set aside for 10mins
Combine the flour and salt, and pour in the yeast mixture and oil. Combine to form a dough, tentatively adding more flour and water if needed. Turn onto a surface and knead, combining the olives, for 10mins or until the dough is elastic. Place into an oiled bowl and cover with cling wrap. Set the bowl in a warm place for half an hour to rise.
While the dough is rising, heat the oven to 200C. Heat your pizza stone, dish or oven tray you are using with the oven. A pizza stone works best for this, as the pizza will instantly bake onto it and allow your to easily stretch the dough (see below) without sticking too much to remove the pizza after baking.
Slice and prepare the other ingredients, and have a glass of wine while the dough rises!
Once the dough is risen, punch down and gently knead for a minute. Split the dough into three portions. Form them into rounds as far as is possible. Dont worry if you cannot make them very thin. You will be able to stretch it out on the dish/stone/tray you have heated. Take out the pizza stone, pizza dish or oven tray and place the pizza rounds on the dish one at a time, working quickly to spread them out. They will instantly bake onto the stone, allowing you to stretch them without them reverting back to their original form.
From here it's simple! arrange your toppings on the pizzas and bake for 15mins or until crisp
Number of Servings: 3
Recipe submitted by SparkPeople user CAPTO-.
Combine the flour and salt, and pour in the yeast mixture and oil. Combine to form a dough, tentatively adding more flour and water if needed. Turn onto a surface and knead, combining the olives, for 10mins or until the dough is elastic. Place into an oiled bowl and cover with cling wrap. Set the bowl in a warm place for half an hour to rise.
While the dough is rising, heat the oven to 200C. Heat your pizza stone, dish or oven tray you are using with the oven. A pizza stone works best for this, as the pizza will instantly bake onto it and allow your to easily stretch the dough (see below) without sticking too much to remove the pizza after baking.
Slice and prepare the other ingredients, and have a glass of wine while the dough rises!
Once the dough is risen, punch down and gently knead for a minute. Split the dough into three portions. Form them into rounds as far as is possible. Dont worry if you cannot make them very thin. You will be able to stretch it out on the dish/stone/tray you have heated. Take out the pizza stone, pizza dish or oven tray and place the pizza rounds on the dish one at a time, working quickly to spread them out. They will instantly bake onto the stone, allowing you to stretch them without them reverting back to their original form.
From here it's simple! arrange your toppings on the pizzas and bake for 15mins or until crisp
Number of Servings: 3
Recipe submitted by SparkPeople user CAPTO-.
Member Ratings For This Recipe
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ERINEHANNAM
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