Andrew and Kirsten's Pizza
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 183.6
- Total Fat: 7.3 g
- Cholesterol: 18.7 mg
- Sodium: 379.2 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 1.6 g
- Protein: 8.8 g
View full nutritional breakdown of Andrew and Kirsten's Pizza calories by ingredient
Number of Servings: 8
Ingredients
-
Italian Style Pizza Dough
2 1/4 tsp regular or quick active dry yeast
1/2 cup warm water
1 1/4 to 1 1/2 cups all-purpose flour
1 tsp extra-virgin or regular olive oil
1/2 tsp salt
1/2 tsp sugar
Rest of the Pizza
Italian-Style Pizza Dough (above)
4 oz fresh mozzarella cheese, well drained
2 roma (plum) tomatoes, thinly sliced
1/4 tsp salt
Fresh cracked pepper to taste
1/4 cup thin strips fresh basil leaves
1 tablespoon chopped fresh oregano leaves
1 tablespoon small capers, if desired
1 tablespoon extra-virgin or regular olive oil
Directions
1. Make Italian-Style Pizza Dough
In large bowl, dissolve yeast in warm water. Stir in half the flour, the oil, salt and sugar. Stir in enough of the remaining flour to make dough easy to handle. Place dough on lightly floured surface. Knead about 10minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl , turning dough to grease all sides. Cover and let rise in warm place 20 minutes. Gently push fist into dough to deflate. Cover and refrigerate at least 2 hours but no longer than 48 hours. (If dough should double in size during refrigeration, gently push fist into dough to deflate).
2. Move oven rack to lowest position. Heat oven to 425F. Grease cookie sheet or 12-inch pizza pan with oil. Press dough into 12-inch circle on cookie sheet or pat in pizza pan, using floured fingers. Press dough from center to edge so edge is slightly thicker than center.
3. Cut cheese into 1/4 inch slices. Place cheese on dough to within 1/2inch of edge. Arrange tomatoes and meat on cheese. Sprinkle with salt, pepper, 1/2 the basil, oregano, and capers. Drizzle with oil.
4. Bake about 20min or until crust is golden brown and cheese is melted. Sprinkle with remaining 2 tablespoons basil.
Number of Servings: 8
Recipe submitted by SparkPeople user KIRSTEN110.
In large bowl, dissolve yeast in warm water. Stir in half the flour, the oil, salt and sugar. Stir in enough of the remaining flour to make dough easy to handle. Place dough on lightly floured surface. Knead about 10minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl , turning dough to grease all sides. Cover and let rise in warm place 20 minutes. Gently push fist into dough to deflate. Cover and refrigerate at least 2 hours but no longer than 48 hours. (If dough should double in size during refrigeration, gently push fist into dough to deflate).
2. Move oven rack to lowest position. Heat oven to 425F. Grease cookie sheet or 12-inch pizza pan with oil. Press dough into 12-inch circle on cookie sheet or pat in pizza pan, using floured fingers. Press dough from center to edge so edge is slightly thicker than center.
3. Cut cheese into 1/4 inch slices. Place cheese on dough to within 1/2inch of edge. Arrange tomatoes and meat on cheese. Sprinkle with salt, pepper, 1/2 the basil, oregano, and capers. Drizzle with oil.
4. Bake about 20min or until crust is golden brown and cheese is melted. Sprinkle with remaining 2 tablespoons basil.
Number of Servings: 8
Recipe submitted by SparkPeople user KIRSTEN110.
