Mediterranean pizza with whole wheat crust
Experience the bold flavors of the Mediterranean with this nutritious pizza.
Serving Size
1 slice
Servings
8
Prep Time
18 min
Cook Time
85 min
Ingredients
2 tablespoons
1 1/2 teaspoons
2 tablespoons
1 tablespoon
1 cup
1/4 cup
3/4 teaspoon
1/3 cup
2 teaspoons
1 teaspoon
1/2 cup chopped
1 small
1 (14-ounce) can quartered
2 tablespoons chopped
2 tablespoons chopped
1/4 teaspoon
3/4 cup (3 ounces) pre-shredded
1/2 cup crumbled
Directions
- Combine first 3 ingredients in a large bowl; let stand 5 minutes. Stir in 1 tablespoon oil. Lightly spoon flours into dry measuring cups; level with a knife. Stir flours and 1/2 teaspoon salt into yeast mixture. Gradually add 1/3 cup cold water, stirring until dough forms a ball.
- Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 2 minutes). Roll dough into a 9-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan coated with cooking spray and sprinkled with cornmeal.
- Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
- Place tomato slices on paper towels; let stand 5 minutes.
- Preheat oven to 400°.
- Heat 1 teaspoon oil in a large nonstick skillet. Add onion, zucchini, and garlic; sauté; 4 minutes or until tender. Add artichokes and 1 1/2 tablespoons each of basil and oregano; sauté; 30 seconds. Drain. Stir in 1/4 teaspoon salt and pepper. Set aside.
- Crimp edges of dough with fingers to form a rim; coat with cooking spray. Bake at 400° for 9 to 10 minutes or until lightly browned. Sprinkle crust with 1/2 cup cheese blend. Top with vegetable mixture. Sprinkle with 1/4 cup cheese blend. Place tomato slices on top of cheese. Sprinkle with feta cheese and remaining basil and oregano. Bake an additional 6 to 7 minutes or until crust is golden. Serve immediately.
Nutrition Information
Sodium | 394 mg |
Saturated fat | 2.6 g |
Protein | 8.1 g |
Fiber | 3.8 g |
Fat | 6.2 g |
Cholesterol | 11 mg |
Carbs | 27.3 g |
Calories | 189 |
Oxmoor House Healthy Eating Collection, Oxmoor House 2005