It looks and tastes exactly like your favorite gourmet pizza, but piled high with a leafy salad and made with a whole grain crust, you can indulge to your heart's content. The recipe starts with a homemade dough because most frozen crusts have hidden preservatives and tons of sodium. It's made from whole-wheat flour plus flax-seeds, so it's packed with omega-3’s and has more fiber than doughs made with white flour. Though low-fat cheese might be tempting to use, it’s much more satisfying to use a little less full-fat dairy. Mozzarella gives you those gooey pulls and crumbled feta adds salty satisfaction.
1 cup hot tap water
1 tablespoon granulated sugar
1 (¼-oz.) envelope rapid-rise yeast
3 tablespoons olive oil, divided
2¾ cups white whole-wheat flour, plus more for work surface
2 tablespoons flaxseed
1½ teaspoons kosher salt, divided
1 cup crushed San Marzano tomatoes
1 pound fresh mozzarella cheese, torn into pieces
8 ounces Feta cheese, crumbled
1 cup fresh basil leaves
1 cup loosely packed flat-leaf parsley leaves
1 cup loosely packed baby arugula
¼ teaspoon coarsely ground black pepper
Sat fat 26.00g
How to Make It
Preheat oven to 475°F with a rack in the upper third. Stir the water, sugar, yeast, and 2 tablespoons oil in a measuring cup. Let stand until frothy, about 5 minutes.
Meanwhile, pulse the flour, flaxseed, and 1 teaspoon salt in a food processor until combined. With the processor running, pour the yeast mixture through the chute and process until a shaggy dough forms, about 30 seconds.
Turn the dough out onto a floured surface; knead until smooth and elastic, about 5 minutes. Divide the dough into 2 equal portions and shape each into a ball. Place each ball in a lightly greased bowl and cover with plastic wrap. Let stand at room temperature until doubled in size, about 45 minutes.
Place the dough balls on a lightly floured surface. Roll each into a 12-inch round. Place on 2 lightly greased baking sheets. Brush each round with 1 teaspoon oil.
Bake the dough rounds on the upper oven rack, 4 minutes. Top each crust with ½ cup tomatoes, half the mozzarella, and half the Feta. Bake until the crusts are golden and the cheese is melted and beginning to brown, 14 to 16 minutes.
Serve the pizzas topped with the basil, parsley, and arugula and season with the remaining ½ teaspoon of salt and the pepper.
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