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Prep Time: 50 Minutes Cook Time: 15 Minutes |
Ready In: 65 Minutes Servings: 12 |
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A wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this low-fat main course, relates Denise Warner of Red Lodge, Montana. Ingredients:
2-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup king arthur premium 100% whole wheat flour |
2 packages (1/4 ounce each) quick-rise yeast |
1 teaspoon garlic powder |
1/2 teaspoon salt |
1 cup warm water (120° to 130°) |
2 tablespoons olive oil |
sauce: |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 tablespoon minced fresh parsley |
1-1/2 teaspoons sugar |
1-1/2 teaspoons italian seasoning |
1-1/2 teaspoons dried basil |
1/2 teaspoon garlic powder |
1/4 teaspoon pepper |
toppings: |
1 cup chopped zucchini |
1 cup sliced fresh mushrooms |
1/4 cup each chopped onion, green and sweet red pepper |
1 teaspoon olive oil |
1-1/4 cups shredded part-skim mozzarella cheese |
Directions:
1. In a large bowl, combine the first five ingredients. Add water and oil; beat until smooth. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 30 minutes.
2. Meanwhile, in a small saucepan, bring sauce ingredients to a boil. Reduce heat; simmer, uncovered, for 15-18 minutes or until slightly thickened, stirring occasionally. Remove from the heat; set aside.
3. Punch dough down. Divide in half; roll each portion into a 12-in. circle. Transfer to two greased 12-in. pizza pans. Prick dough with a fork. Bake at 400° for 8-10 minutes or until lightly browned.
4. In a small skillet, saute vegetables in oil until tender. Spread pizzas with sauce; sprinkle with vegetables and cheese. Bake for 12-15 minutes or until cheese is melted. Yield: 2 pizzas (6 slices each).
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