Whole-Wheat Pizza with Roasted Eggplant and Peppers | Reader's Digest

Whole-Wheat Pizza with Roasted Eggplant and Peppers

Homemade whole-wheat crust ups the fiber in this veggie pizza.

By Dean Ornish | MD from Everyday Cooking With Dr. Dean Ornish

Whole-Wheat Pizza Dough

  • 1 1/4 cups warm water
  • 1 package (1 tbsp.) quick-rising yeast
  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 cups whole-wheat flour
  • 1 teaspoon sugar
  • 3/4 teaspoon salt

Topping

  • 2 1/2 pounds Japanese/Chinese eggplant
  • 2 cups canned tomato sauce
  • 2 teaspoons minced fresh oregano
  • 2 cups sliced mushrooms
  • 1 red bell pepper, ribs and seeds removed, sliced into thin rings
  • 1 green bell pepper, ribs and seeds removed, sliced into thin rings
  • 4 ounces grated nonfat cheese
  • Salt and pepper
  • 1 tablespoon minced parsley

    To make dough in a food processor: 

  • 1

    Put water in a small bowl. Whisk in yeast and 2 tablespoons all-purpose flour. Let proof until bubbly, about 10 minutes.

  • 2

    In food processor, combine remaining all-purpose flour, whole-wheat flour, sugar, and salt. Pulse to blend. With motor running, add proofed mixture gradually through the feed tube. Keep machine running until dough forms a ball. Add a little more flour if dough seems sticky.

  • 3

    Transfer dough to a bowl; cover with plastic wrap and let rise in a warm place for 20 minutes. Punch down, cover, and let rise again in a warm place until doubled, about 30 minutes.

    To make dough by hand: 

  • 1

    In a large bowl, whisk together warm water, yeast, and 2 tablespoons all-purpose flour. Let proof 10 minutes.

  • 2

    In another bowl, stir together remaining all-purpose flour, whole-wheat flour, sugar, and salt. Add flour mixture to water gradually, stirring until mixture forms a dough. You may not need all the flour. Turn dough out onto a lightly floured surface and knead until smooth and silky, 8 to 10 minutes. Transfer to a bowl, cover with plastic wrap, and let rise in a warm place 20 minutes. Punch down, cover and let rise again in a warm place until doubled, about 30 minutes.

    To make topping: 

  • 1

    Preheat oven to 450°F. Cut eggplants in half lengthwise. Arrange cut-side down on a nonstick or lightly sprayed baking sheet. Roast until tender, about 25 minutes.

  • 2

    With a spoon, scrape the soft flesh away from the skin. You should have about 3 cups eggplant.

  • 3

    Stir together tomato sauce and oregano.

    To assemble and bake: 

  • 1

    Preheat oven to 450°F. Divide dough in two equal pieces. With a rolling pin, roll each piece out one at a time on a lightly floured surface into a 12-inch round. Transfer to two pizza pans, either nonstick or lightly sprayed with nonstick spray.

  • 2

    Put half the sauce on each round, spreading it evenly with the back of a spoon to within 1/2 inch of the edge. Divide the eggplant evenly between the two rounds. Top with mushrooms, then alternating rings of red and green bell pepper. Sprinkle with cheese and with salt and pepper to taste.

  • 3

    Bake until crust is golden brown on the bottom and edges, about 25 minutes. If you are baking the pizzas on two different racks of a single oven, switch their position halfway through baking. When done, sprinkle with parsley.

Nutritional Information(per serving)

  • Calories: 446.5
  • Fat: 1.9g
  • Cholesterol: 4.4mg
  • Sodium: 389mg
  • Carbs: 93.5mg
  • Protein: 18g

Serving size: 1/2 of one 12-inch pizza