Perfect Pizza & Pastry

Perfect Pizza & Pastry
Preparation Time: 35 minutes
Cooking Time: 15 minutes
Servings: 10
Serving Size: 1-2 wedges
Ingredients:
For the Pizza Dough:
2-tsp honey
¼-oz. active dry yeast
1¼-cups warm water (about 120 °F)
2-tbsp olive oil
1-tsp sea salt
3-cups whole grain flour + ¼-cup, as needed for rolling
For the Pizza Topping:
1-cup pesto sauce (refer to Perky Pesto recipe)
1-cup artichoke hearts
1-cup wilted spinach leaves
1-cup sun-dried tomato
½-cup Kalamata olives
4-oz. feta cheese
4-oz. mixed cheese of equal parts low-fat mozzarella, asiago, and
provolone
Olive oil
Optional Topping Add-Ons:
Bell pepper
Chicken breast, strips
Fresh basil
Pine nuts
Directions:
For the Pizza Dough:

  1. Preheat your oven to 350 °F.
  2. Combine the honey and yeast with the warm water in your food processor
    with a dough attachment. Blend the mixture until fully combined. Allow the
    mixture to rest for 5 minutes to ensure the activity of the yeast through the
    appearance of bubbles on the surface.
  3. Pour in the olive oil. Add the salt, and blend for half a minute. Add
    gradually 3 cups of flour, about half a cup at a time, blending for a couple of
    minutes between each addition.
  4. Let your processor knead the mixture for 10 minutes until smooth and
    elastic, sprinkling it with flour whenever necessary to prevent the dough from
    sticking to the processor bowl’s surfaces.
  5. Take the dough from the bowl. Let it stand for 15 minutes, covered with a
    moist, warm towel.
    6.Using a rolling pin, roll out the dough to a half-inch thickness, dusting it
    with flour as needed. Poke holes indiscriminately on the dough using a fork
    to prevent crust bubbling.
  6. Place the perforated, rolled dough on a pizza stone or baking sheet. Bake
    for 5 minutes.
    For the Pizza Topping:
  7. Lightly brush the baked pizza shell with olive oil.
  8. Pour over the pesto sauce and spread thoroughly over the pizza shell’s
    surface, leaving out a half-inch space around its edge as the crust.
  9. Top the pizza with artichoke hearts, wilted spinach leaves, sun-dried
    tomatoes, and olives. (Top with more add-ons, as desired.) Cover the top with
    the cheese.
  10. Place the pizza directly on the oven rack. Bake for 10 minutes until the
    cheese is bubbling and melting from the center to the edge. Let the pizza cool
    for 5 minutes before slicing.
    Nutrition: Calories: 242.80, Total Fats: 15.1g, Dietary Fiber: 6g,
    Carbohydrates: 15.7g, Protein: 14.1g

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