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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3/4 cup(s) whole wheat flour |
3/4 cup(s) all-purpose flour |
1 package(s) rapid rising yeast |
3/4 teaspoon(s) salt |
1/4 teaspoon(s) sugar |
1/3-1/2 cup(s) hot water (120-130f) |
2 tablespoon(s) extra virgin olive oil |
1 teaspoon(s) plus 1 tblsp extra virgin olive oil, divided |
1 1/2 cup(s) grated fontana cheese, or monterey jack cheese |
2 medium diced tomatoes |
1 cup(s) diced sweet onion, like vidalia |
2 tablespoon(s) minced, seeded jalapeno's, (1pepper) |
2 ounce(s) sliced pastrami, diced (1/2 c), optional |
fresh pepper |
1/3 cup(s) fresh flat leaf parsley, torn |
Directions:
1. Pizza Dough Preparation:
2. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
3. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
4. Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Roll and top the pizza as desired (we suggest a 13-inch circle) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.
5. TIPS & NOTES
6. Make Ahead Tip: Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.
7. NUTRITION
8. Per 12-ounce serving: 766 calories; 12 g fat ( 2 g sat , 8 g mono ); 0 mg cholesterol; 142 g carbohydrates; 26 g protein; 16 g fiber; 1882 mg sodium; 542 mg potassium.
9. Exchanges: 9 starch, 2 fat
10. Nutrition Note: Per 1 pound: 1,032 calories; 18 g fat (3 g sat, 12 g mono); 0 mg cholesterol; 189 g carbohydrate; 33 g protein; 21 g fiber; 2,509 mg sodium.
11. PIZZA PREPARATION:
12. Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500° F or highest setting. Coat a large baking sheet with cooking spray and dust with cornmeal.
13. Prepare Whole-Wheat Pizza Dough, if using.
14. On a lightly floured surface, roll the dough into a 15-by-10-inch oval. Transfer to the prepared baking sheet. Turn edges under to make a slight rim. Brush the rim with 1 teaspoon oil.
15. Sprinkle cheese over the crust, leaving a 1/2-inch border. Top with tomatoes, onion, jalapeno and pastrami, if using. Season with pepper. Drizzle with the remaining 1 tablespoon oil.
16. Place the baking sheet on the heated pizza stone (or baking sheet) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Sprinkle with parsley and serve immediately.
17. TIPS & NOTES
18. To bake this recipe directly on a pizza stone, make two 14-by-7-inch oval pizzas.
19. NUTRITION
20. Per slice: 286 calories; 14 g fat ( 6 g sat , 6 g mono ); 31 mg cholesterol; 28 g carbohydrates; 12 g protein; 3 g fiber; 513 mg sodium; 281 mg potassium.
21. Nutrition Bonus: 20% dv Vitamin A, 13 mg Vitamin C (20% dv), 171 mg Calcium (15% dv), 15% dv Fiber.
22. Carbohydrate Servings: 2
23. Exchanges: 1 1/2 starch, 1 vegetable, 1 high-fat meat, 1 fat
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