Tuscany Individual Pizzas Recipe

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Tuscany Individual Pizzas
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Ingredients
7
Count
Nutrition
210
Calories
Total time
100
Minutes
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Ingredients:

Directions:

  1. Place a pizza stone on the bottom rack of oven and preheat to 500 degrees F. for 45 minutes to 1 hour. Dissolve the yeast in the warm water and let stand for 10 minutes. Traditional method: Put 1 1/2 cups of the flour, semolina sugar and salt in a large mixing bowl. Stir to combine. While stirring with a wooden spoon slowly add the yeast mixture until combined. Add the olive oil and continue stirring until the mixture forms a loose ball, adding the remaining 1/4 cup of flour if necessary to form a ball that is not sticky. On a lightly floured board knead the dough for 3 to 5 minutes until the dough is smooth and consistent in texture.
  2. Food Processor method: With the metal blade inserted, put the flour, semolina, sugar and salt into the work bowl. With the motor running, pour the yeast mixture through the feed tube and process for 30 to 45 seconds or until the dough pulls away from the sides of the bowl. Add the olive oil through the feed tube and continue to process for 1 minute. The dough should have formed a ball. Turn the dough onto a lightly floured surface and knead briefly with flour until it is not sticky.
  3. Both methods continue: Form the dough into a ball and put in a bowl that has been lightly coated with olive oil. Cover the bowl with a damp towel and put it in a warm place until doubled in size, about 1 hour. Roll the dough on a lightly floured surface into a cylinder and cut into 6 equal pieces. Roll each piece into a ball and place on a lightly floured platter. Cover with a damp towel. Using a rolling pin, roll one ball into a circle. Garnish the pizza as desired. Place directly on pizza stone and bake for approximately 4 minutes (Check after 3 minutes) until ready.
  4. Continue creating individual pizzas.
  5. La Margherita Pizza toppings: Top the pizza with a tomato puree made up of peeled tomatoes (use canned tomatoes when good quality fresh are unavailable), olive oil, oregano and a pinch of salt. Sprinkle with grated Mozzarella cheese and lightly drizzle olive oil over the pizza. Add salt and pepper for taste.
  6. La Napoletana Pizza toppings: Top the pizza with tomato puree and sprinkle with capers, mozzarella cheese and top with anchovies. Lightly drizzle olive oil over the pizza.
  7. Additional Toppings to add as you wish: Italian Ham, Peccorino Romano Cheese, Red and yellow bell peppers, olives, onions, fresh basil and mozzarella cheese.
  8. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 210.07 Kcal (880 kJ)
Calories from fat 27.58 Kcal
% Daily Value*
Total Fat 3.06g 5%
Sodium 389.7mg 16%
Potassium 76.29mg 2%
Total Carbs 38.77g 13%
Sugars 0.41g 2%
Dietary Fiber 1.97g 8%
Protein 5.93g 12%
Iron 2.4mg 13%
Calcium 11.4mg 1%
Amount Per 100 g
Calories 246.96 Kcal (1034 kJ)
Calories from fat 32.43 Kcal
% Daily Value*
Total Fat 3.6g 5%
Sodium 458.12mg 16%
Potassium 89.68mg 2%
Total Carbs 45.58g 13%
Sugars 0.48g 2%
Dietary Fiber 2.32g 8%
Protein 6.97g 12%
Iron 2.8mg 13%
Calcium 13.4mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.1
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • sugar free

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