Healthy Pizza
Yield
1 pizzaPrep
30 minCook
15 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 1 | pinch |
sugar
|
*
|
| 1 | cup |
water
|
|
| 1 ½ | cups |
whole-wheat flour
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ¾ | cup |
tomato sauce
|
|
| 6 | ounces |
mozzarella cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
yeast, active dry
|
|
| 1 | pinch |
sugar
|
*
|
| 237 | ml |
water
|
|
| 355 | ml |
whole-wheat flour
|
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 177 | ml |
tomato sauce
|
|
| 173.4 | ml/g |
mozzarella cheese
grated |
|
Directions
Preheat over to 500 degrees F.
In a small bowl, proof the yeast with the sugar in ¼ cup of the water, tightl y covered, for 5 minutes or until the yeast is foamy.
Transfer the yeast mixture to a bowl, stir in the additional water, the flours and salt and combine well.
Turn the dough out onto a lightly floured surface and knead it (adding add itional flour or water as necessary) for 10 minutes or until it is smooth and e lastic.
Put it in a lightly oiled bowl, turn it to coat it with the oil and let it rise tighly covered in a warm place for 1 hour or until it is double in bulk.
Shape the dough the into 6 balls and roll out each into a 5 inch round for a th ick crust or 9 inch round for a thin crust.
Transfer the rounds to cookie sheet s and spread 2 tablespoons of sauce on top of each one.
Arrange any optional topping over the sauce and sprinkle with 1/6th of the cheese.
Bake on the bottom of the preheated over for 10 to 12 minutes or until the crust is golden on the bottom.
