Tuna and Tomato Pizza
|For the dough|
|Water||1 Cup (16 tbs) (At 105�-115�F)|
|Active dry yeast||1⁄4 Ounce|
|All-purpose flour||2 Cup (32 tbs)|
|Whole-wheat flour||1 Cup (16 tbs)|
|Olive oil||2 Tablespoon|
|Chili powder||1 Teaspoon|
|Tomato paste||1 Tablespoon|
|For the topping|
|Onions||2 , sliced 1/4 inch thick|
|Sweet red pepper/Sweet green pepper||1 , sliced|
|Canned white tuna in water||1 Can (10 oz), drained, flaked|
|Shredded part-skim mozzarella cheese||3⁄4 Cup (12 tbs)|
|Sliced black olives||1⁄2 Cup (8 tbs)|
1. ln a small bowl, add warm water, yeast and sugar. Allow the yeast to rest 5 minutes, until it becomes foamy.
2. In another bowl, combine flours, make a well in the center and pour in yeast mixture with oil, tomato paste, salt, and pepper. Gradually stir until dough comes together into a ball.
3. On a lightly floured surface knead dough about 8 minutes. Place in a lightly oiled bowl, cover, and allow proofing for 60 about minutes, until doubled in volume.
4. Spread the dough to ½ inch thickness, and arrange tuna, onion and sweet peppers over it.
5. Sprinkle shredded mozzarella cheese and olives over the topped pizza.
6. In a preheated oven bake the pizza at 250 degrees centigrade for about 15 to 20 minutes, until crust is brown and cheese is golden in color.
7. Serve hot.
Calories 1249 Calories from Fat 330
% Daily Value*
Total Fat 39 g59.3%
Saturated Fat 9.3 g46.6%
Trans Fat 0 g
Cholesterol 90 mg30%
Sodium 1230.3 mg51.3%
Total Carbohydrates 170 g56.8%
Dietary Fiber 16.9 g67.5%
Sugars 13.2 g
Protein 58 g115.9%
Vitamin A 61.6% Vitamin C 156.8%
Calcium 47.6% Iron 56.9%
*Based on a 2000 Calorie diet