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Quick Whole Wheat Pizza

Chef.at.Home's picture
Ingredients
  Whole wheat flour 1 1⁄2 Cup (24 tbs)
  All purpose flour 1 Cup (16 tbs)
  Cornmeal 1 Cup (16 tbs)
  Baking powder 2 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1 Teaspoon
  Plain low fat yogurt 1 1⁄2 Cup (24 tbs)
  Canola oil 1⁄4 Cup (4 tbs)
  Italian spiced stewed tomato 38 Ounce (2 Cans Of 19 Ounce Or 540 Milliliter)
For topping
  Broccoli florets 2 Cup (32 tbs)
  Thinly sliced carrots 1 Cup (16 tbs)
  Shredded low fat mozzarella cheese 1 1⁄2 Cup (24 tbs)
  Sweet green pepper 1 , chopped
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
Directions

In large bowl, combine whole wheat and all-purpose flours, cornmeal, baking powder, baking soda and salt.
Combine yogurt and oil; pour over flour mixture and stir with fork to combine.
On lightly floured surface, knead dough lightly into ball.
(Dough can be covered and refrigerated for up to 8 hours.) With dampened hands, press dough into greased 15- x 10-inch (40 x 25 cm) jelly roll pan.
Bake in 400°F (200°C) oven for 10 to 12 minutes or until firm.
TOPPING: Meanwhile, drain and chop tomatoes, reserving juice for other use; return to sieve and set aside to drain.
Meanwhile, in saucepan of boiling water, cook broccoli and carrots for 2 to 3 minutes or until partially cooked but still crunchy.
Drain and refresh under cold water.
Sprinkle half of the mozzarella cheese over crust.
Sprinkle tomatoes over cheese.
Sprinkle with salt and pepper to taste.
Top with broccoli, carrots and green pepper; sprinkle with remaining mozzarella and Parmesan cheese.
Bake for 15 to 20 minutes or until bottom of crust is golden.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Pizza
Restriction: 
Vegetarian
Ingredient: 
Wheat
Interest: 
Quick
Preparation Time: 
5 Minutes
Servings: 
18

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