From Healthy One Dish Cooking
This tasty pizza includes a variety of toppings to suit every taste. It is lower in fat and salt than ready-made pizzas, yet has just as much flavor. Don’t be put off by the long ingredients list —it is easy and fun to make and will soon become a favorite. Serve with a big green salad.
- prep 30 min cook 35 min
- serves 4
2 1/2 cups (350 g) white bread or plain flour
7 g sachet dried yeast
1/4 teaspoon salt
2 tablespoons olive oil
About ¾ cup tepid water
5 ounces baby leeks, trimmed and sliced
4 ½ ounces mushrooms, sliced
1 tablespoon white wine vinegar
4 large roasted red pepper pieces, drained and thickly sliced
2/3 cup (100 g) canned artichoke hearts, drained and quartered
1 garlic clove, finely chopped
2/3 cup (150 ml) tomato purée (passata)
1 tablespoon tapenade
1 ½ ounces prosciutto, thinly sliced
1/4 cup (25 g) pitted black olives, sliced
1/2 cup (50 g) semi-dried tomatoes, chopped
1/2 cup (50 g) grated mozzarella cheese
A few fresh sprigs of oregano
How to make it 65 minutes, plus rising time
Mix together the flour, yeast and salt in a large bowl. Make a well in the centre and stir in the olive oil with enough of the tepid water to make a smooth dough. Turn the dough out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Place the dough back in the rinsed-out and lightly oiled bowl, then cover with a damp tea towel or oiled plastic wrap and leave in a warm place for 1 hour or until it has doubled in size.
Meanwhile, preheat the oven to 200°C and prepare the toppings. Put the leeks in a saucepan with the mushrooms and vinegar, cover and cook on a high heat for 3–4 minutes, shaking the pan occasionally, until softened. Mix the peppers with the artichokes. Mix the garlic into the tomato purée.
Turn out the risen dough onto the lightly floured surface and knock it back, knead lightly, then roll out or press out with your knuckles to a 30–32 cm round on a lightly greased baking tray.
Spread the tomato purée mixture evenly over the pizza base, then pile the leeks and mushrooms over one-quarter of the dough and the peppers and artichokes over a second quarter. Over a third quarter, dot the tapenade and scrunch the prosciutto on top. Spread the olives and tomatoes over the last quarter. Sprinkle the cheese over the whole pizza.
Bake the pizza for about 30 minutes until golden around the edges and lightly browned on top. Scatter some sprigs of oregano over the pizza, cut into slices and serve piping hot.
Nutritional Information(per serving)
- Calories: 135
- Fat: 4 g
- Saturated Fat: 1
- Sodium: 182 mg
- Carbs: 18 g
- Protein: 5.5 g
- Fiber: 2.5 g
• Bread flour has a higher gluten content than normal flour, so will give better results. If your supermarket doesn’t stock it, try the health-food store.
• Wholemeal flour can be used for the dough instead of white, but will produce a heavier texture, so it is better mixed half-and-half with white flour.
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