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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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âWhen I started thinking of recipes I could submit for this contest, I thought about what my family really likes to eat and what I like to cook, and the answer was...pizza!â âDana Dirks, San Diego Ingredients:
1 package (1/4 ounce) active dry yeast |
1 cup warm water (110° to 115°) |
1/3 cup grated parmesan cheese |
2 tablespoons canola oil |
1 tablespoon sugar |
1 tablespoon dried basil |
1/2 teaspoon salt |
3/4 cup king arthur unbleached all-purpose flour |
1 to 1-1/2 cups king arthur premium 100% whole wheat flour |
3-1/2 cups fresh baby spinach |
1/4 cup prepared pesto |
1-3/4 cups coarsely chopped fresh broccoli |
3/4 cup chopped green pepper |
2 green onions, chopped |
4 garlic cloves, minced |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
Directions:
1. In a small bowl, dissolve yeast in warm water. Add the Parmesan cheese, oil, sugar, basil, salt, all-purpose flour and 3/4 cup whole wheat flour. Beat until smooth. Stir in enough remaining whole wheat flour to form a soft dough (dough will be sticky).
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
3. Roll dough into a 16-in. x 12-in. rectangle. Transfer to a baking sheet coated with cooking spray; build up edges slightly. Prick dough with a fork. Bake at 375° for 8-10 minutes or until lightly browned.
4. Meanwhile, in a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain and place in a food processor. Add pesto; cover and process until blended.
5. Spread over pizza crust. Top with broccoli, green pepper, green onions, garlic and mozzarella cheese. Bake 10-12 minutes longer or until cheese is melted. Yield: 6 servings.
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