Two Crust Whole Wheat Broccoli Pizza
|Sweet red pepper||1 , seeded, cut into rings|
|Olive oil||1 Tablespoon|
|Yeast||1⁄4 Ounce (1 Package)|
|Warm water||18 Tablespoon (1 Cup Plus 2 Tablespoons, Very Warm)|
|Whole wheat flour||2 Cup (32 tbs)|
|Unbleached all-purpose flour||1 1⁄2 Cup (24 tbs)|
|Olive oil||2 Tablespoon|
|Deli mozzarella||1⁄2 Pound, sliced|
|Fresh broccoli||1 1⁄2 Pound, cooked according to the directions to make about 4 cups|
|Tomato sauce||1 1⁄2 Cup (24 tbs) (From A Jar Or Either Of The Two Tomato Sauces Given In Basics)|
|Grated parmesan cheese||2 Tablespoon|
Stir the yeast and sugar into the warm water.
Let the mixture stand for 5 minutes; the yeast should bubble up to show that it's active.
Combine the flours and salt in the work bowl of a food processor fitted with a steel blade.
Process just enough to blend.
Coat a medium-size bowl with a little of the olive oil; pour the rest into the flour mixture.
Process to blend.
With the motor running, pour the yeast mixture down the feed tube.
Process 10 to 15 seconds until the mixture forms a ball that cleans the sides of the work bowl.
(If the flour does not adhere in a ball, add a little water, 1 teaspoon at a time.) Continue to process, counting 30 seconds, or until the dough is elastic and springy.
Knead by hand just enough to smooth the surface.
Alternatively, the ingredients can be combined in a bowl, and the dough can be kneaded by an electric-mixer dough hook for 5 minutes or by hand for 10 minutes.
The important signal is that the dough should spring back when pressed.
Place the dough ball in the oiled bowl and cover it with plastic wrap.
Let it stand in a warm place until double in bulk, about 1 hour and 15 minutes.
Punch down the dough and divide it, making one half a little bigger.
Oil a 10-inch-wide, 2-inch-deep baking pan (I use a 10-inch cast-iron frying pan).
Roll out the larger piece to fit so that the dough comes up the sides with a 1/2 inch overhang.
Layer half the mozzarella on the bottom of the pie.
Add all the broccoli; top with tomato sauce and Parmesan cheese.
Finish with the remaining mozzarella.
Roll out the remaining dough to fit on top of the pie with an overhang.
Pinch the dough together all around the edges and flute it.
Brush the top with olive oil.
Lay the red pepper rings on top, pressing them down slightly.
Let the pizza stand for 30 minutes at room temperature.
Preheat the oven to 400° F.
Bake the pizza in the middle of the oven for 45 minutes, or until the top and bottom (lift with a spatula to check) are well-browned.
Let the pizza rest 5 minutes; gently slice it with a serrated knife, and remove the slices with a spatula.
Serving size: Complete recipe
Calories 3275 Calories from Fat 1008
% Daily Value*
Total Fat 115 g176.7%
Saturated Fat 42.8 g214%
Trans Fat 0 g
Cholesterol 205.6 mg68.5%
Sodium 3637.3 mg151.6%
Total Carbohydrates 440 g146.7%
Dietary Fiber 63.5 g254%
Sugars 44.9 g
Protein 144 g288.1%
Vitamin A 236% Vitamin C 1359.2%
Calcium 198.7% Iron 164%
*Based on a 2000 Calorie diet