Whole Wheat Veggie Stuffed Crust White Pizza
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 319.3
- Total Fat: 4.4 g
- Cholesterol: 11.9 mg
- Sodium: 922.6 mg
- Total Carbs: 48.2 g
- Dietary Fiber: 4.4 g
- Protein: 23.1 g
View full nutritional breakdown of Whole Wheat Veggie Stuffed Crust White Pizza calories by ingredient
Number of Servings: 8
Ingredients
-
12oz Whole Wheat Pizza Dough
1 container (15oz) Sorrento Fat Free Ricotta Cheese
1 package (2 cup) Kraft Fat Free Shredded Mozzarella
2 cup Broccoli
2 cup Diced Green Bell Peppers
1.5 Medium Onion
1 Cup Spinach
6 Mushrooms (per half)
Directions
Preheat oven to 400F.
Beforehand, let the dough warm to room temperature to make it easier to work with.
While waiting for it to warm up, prepare and sautee your vegetables and whatever else you want to add on top of your pie. Also add seasonings like garlic powder, salt and pepper, oregano, or whatever other seasonings you please.
Prepare 16oz (1 package) of dough like a pizza pie, in a pan with an edge preferably. Use the other 8 oz (half package) and make a long roll with it about 3/4" - 1" thick; you can cut it half to make it easier to work with. It should be able to go all the way around the perimeter of the pie.
With a rolling pin, roll the strip of dough very flat (approximately 2" wide). Lay the string cheese end to end and pinch the dough to form a tube around it. You can then lightly roll the whole thing with your hands to make a good seal. Place the cheese roll you've just made around the pizza and press it against the edge of the pan. This helped stretch out the pie dough more too.
Cook in the oven for about 10 minutes, add the ricotta cheese and toppings and cook for another 10-15 minutes or until the top of the crust starts to turn a darker brown.
Wait about 20 minutes for it to cool, it will be easier to cut with a pizza cutter.
Number of Servings: 8
Recipe submitted by SparkPeople user PHIL6006.
Beforehand, let the dough warm to room temperature to make it easier to work with.
While waiting for it to warm up, prepare and sautee your vegetables and whatever else you want to add on top of your pie. Also add seasonings like garlic powder, salt and pepper, oregano, or whatever other seasonings you please.
Prepare 16oz (1 package) of dough like a pizza pie, in a pan with an edge preferably. Use the other 8 oz (half package) and make a long roll with it about 3/4" - 1" thick; you can cut it half to make it easier to work with. It should be able to go all the way around the perimeter of the pie.
With a rolling pin, roll the strip of dough very flat (approximately 2" wide). Lay the string cheese end to end and pinch the dough to form a tube around it. You can then lightly roll the whole thing with your hands to make a good seal. Place the cheese roll you've just made around the pizza and press it against the edge of the pan. This helped stretch out the pie dough more too.
Cook in the oven for about 10 minutes, add the ricotta cheese and toppings and cook for another 10-15 minutes or until the top of the crust starts to turn a darker brown.
Wait about 20 minutes for it to cool, it will be easier to cut with a pizza cutter.
Number of Servings: 8
Recipe submitted by SparkPeople user PHIL6006.
Member Ratings For This Recipe
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