Pizza

A friend of mine asked me to post these recipes. This is a great weekend recipe. I like to have my girls help me make pizza.  We use Canadian bacon, pepperoni, feta cheese, artichokes, and sun dried tomatoes as toppings. I usually make a double recipe. This pizza reheats well. I hope you enjoy!

 

Pizza Sauce (makes 1 quart)

1 teaspoon crumbled dried basil

1/2 teaspoon crumbled dried oregano

1/4 teaspoon crumbled dried marjoram

1/4 cup white wine (the cook can drink the rest)

• Add herbs to wine and marinate for 15 minutes.  

2 cloves garlic, finely chopped (I buy a jar of already chopped.)

1 tablespoon extra-virgin olive oil

• While herbs and wine marinate, sauté garlic in olive oil until soft but not brown. 

1 1/2 cups chopped crushed plum tomatoes (I use canned)

2 tablespoons tomato paste (I use the entire can)

salt & freshly ground pepper to taste

• Add tomatoes, paste, herb/wine mixture, and salt and pepper. Cover and simmer for about 20 minutes. Remove from stove, puree in a blender until smooth. Return sauce to skillet and summer uncovered until it thickens slightly.

Whole Wheat Pizza Dough (makes an 8 slice, 15 in crust)
2 1/2 teaspoons active dry yeast.
1 1/2 teaspoon low calorie baking sweetener (I use 1t Splenda and 1/2t sugar)
1 teaspoon salt
2 tablespoons extra-virgin olive oil
1/2 cup lukewarm water
2 cups whole wheat flour
extra flour for kneading and rolling

• Mix yeast, sweetener, salt, oil and water in a bowl. Set aside for 10 minutes; the mixture will become cloudy and thick.  When this happens, put the flour in another bowl and make a well in the center. Add the yeast mixture and fold into the flour. Add more lukewarm water if needed. Knead dough until it becomes smooth, and place in a lightly oiled bowl and cover with a clean cloth. Place the dough in a warm area for about 45 minutes or until it doubles in size. Roll the dough out on a lightly floured surface into a 15 inch round, place on pizza pan, top with sauce and toppings and bake at 500 degrees until crust is crispy.

*I use 1 3/4 cup of whole wheat four plus 1/8 cup wheat germ and 1/8 cup ground flax seed instead of the 2 cups of flour.

Both of these recipes are from The Miami Mediterranean Diet by Michael Ozner, MD.