Recipe: New Wave Pizza (using whole wheat flour) |
Pizza/Focaccia |
NEW WAVE PIZZA
FOR THE PIZZA DOUGH: 1 cup warm water (105 to 115 degrees F) 1 package dry yeast 3 to 3 1/2 cups whole wheat flour, divided use 2 tbsp olive oil 1/2 tsp salt FOR THE PIZZA: cornmeal (for dusting pan) 1/2 lb. part skim mozzarella cheese, thinly sliced 1 1/2 lbs. fresh tomatoes, seeded and chopped (or 1 cup canned tomatoes, drained and chopped) 2 cloves garlic, minced 5 to 6 fresh basil leaves, shredded (or 1 tsp dried basil or oregano) salt and freshly ground pepper to taste 2 tbsp fresh grated parmesan cheese 2 tsp olive oil, optional TO PREPARE THE PIZZA DOUGH: In a medium bowl, combine water and yeast; stir until dissolved. Add 1 cup flour, olive oil and salt; mix well with a wooden spoon. On a working surface, sprinkle 1 cup flour. Knead dough on floured surface until smooth and elastic, adding remaining 1/2 cup flour if necessary. Lightly flour a 2-quart bowl. Place dough in the bowl; turn to coat surface. Cover with plastic wrap and let rise for 1 hour or until doubled in bulk. WHEN READY TO MAKE THE PIZZA: Preheat oven to 500 degrees F. Sprinkle a large pizza pan with cornmeal. Knead dough for 1 minute. Roll or stretch dough into a thin circle; place in prepared pan. Layer mozzarella cheese, tomatoes, garlic, basil, salt, pepper, parmesan cheese and olive oil over dough. Bake for 10-15 minutes or until crust is golden. Cut into slices. Makes 12 slices Source: The Good Book of Nutrition By the American Cancer Society |
MsgID: 052494 |
Shared by: Betsy at Recipelink.com |
Board: Healthy Cooking at Recipelink.com |
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