Whole-Wheat Cherry Tomato and Zucchini Pan Pizza
Recipe courtesy of Food Network Kitchen
From Food Network Kitchens
This healthy, vegetarian pizza is high in protein and loaded with vitamin C, calcium, iron and fiber. Cut up into smaller pieces, it's perfect[ as a healthy hors d'oeuvre.]
- 1 medium zucchini, sliced 1/16 inch thick (about 8 ounces)
- Kosher salt
- Cooking spray
- One 1-pound ball 100% Whole-Wheat Pizza Dough (recipe follows)
- White whole-wheat flour, for work surface
- 1 cup shredded part-skim mozzarella
- 1 pint ripe cherry tomatoes, halved
- 8 pitted kalamata olives, quartered lengthwise
- 1/4 cup crumbled feta
- 2 teaspoons extra-virgin olive oil
- 8 basil leaves, torn
- 100% Whole-Wheat Pizza Dough:
- We love using white whole-wheat flour. It's lighter in color and milder in flavor than its regular whole-wheat cousin (a red wheat variety), which can be denser and harsher. Both flours are almost the same, nutritionally; our pizza dough has about 9 grams of fiber per serving. Be sure to check out our Cook's Note, below, a tip on making quick pizza for rushed weeknight dinners.
- 3/4 cup plus 2 tablespoons warm water (100 to 110 degrees F)
- 1 teaspoon honey or agave syrup
- 1 teaspoon active dry yeast
- 2 cups white whole-wheat flour, plus more for kneading
- Kosher salt
- 1 tablespoon extra-virgin olive oil
Set a pizza stone or baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Toss the zucchini with 1/4 teaspoon salt in a medium bowl and let sit.
Spray the bottom of a 9-by-13-inch metal pan with cooking spray. Place the dough on a lightly floured surface and start pressing it into a rectangular shape. Transfer the dough to the prepared pan and press it evenly all the way to the edges. Place the pan on the hot pizza stone and partially bake for about 10 minutes. The bottom should be lightly golden brown and crisp.
Remove the pan from the oven. Sprinkle the crust with the mozzarella in an even layer. Pat-dry the zucchini and shingle the rounds in a single layer over the mozzarella. Spray the cherry tomatoes with cooking spray and toss with 1/4 teaspoon salt in a small bowl, then top the zucchini layer with the tomatoes, olives and feta. Drizzle all over with the olive oil.
Return the pizza to the oven and bake until the bottom is deep golden brown and the cherry tomatoes have wilted, 18 to 20 minutes,
Top with torn basil leaves. Cut into 8 squares.
Per serving (2 squares): Calories: 470; Fat: 17 g (Saturated: 6 g); Cholesterol: 30mg; Sodium: 980 mg; Carbohydrate: 58 g; Fiber: 11 g; Protein: 21 g; Sugar: 5 g100% Whole-Wheat Pizza Dough:
Stir together the warm water, honey and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
Whisk the flour and 1/2 teaspoon salt together in a medium bowl. Add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. Form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes. The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month. Thaw frozen dough at room temperature, shape and cook as desired.
Yield: 1 pound pizza dough (serves 4)
Per serving (1/4 pound): Calories: 290; Fat: 5 g (Saturated: 0.5 g); Cholesterol: 0 mg; Sodium: 260 mg; Carbohydrate: 50 g; Fiber: 9 g; Protein: 10 g; Sugar: 1 g
Copyright 2013 Television Food Network, G.P. All rights reserved
Keep parbaked pizza shells on hand for quick weeknight meals. Roll the dough balls into rounds and bake on a preheated pizza stone or baking sheet at 500 degrees F for about 10 minutes for a softer crust, about 15 minutes for a crisper crust. Remove and let cool. Wrap the pizza shells well and freeze for up to 1 month. When ready to serve, add your favorite toppings to the frozen pizza shell and bake on a preheated pizza stone or baking sheet at 500 degrees F until hot.
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