12 Servings
2 packages dry yeast
1 1/2 cups warm water
2 tablespoons olive oil
2
tablespoons sugar
2 Egg Beaters Real Egg Product
2 cups whole wheat flour
2
1/2 cups all-purpose flour
vegetable oil, spray
1 tablespoon olive oil
1/2
cup finely chopped onions
16 ounces tomato sauce
6 ounces tomato paste
3/4
cup water
1 teaspoon basil
1/2 teaspoon thyme
1 teaspoon oregano
1 1/2
teaspoons garlic powder
1/2 teaspoon rosemary
1/4 teaspoon cayenne pepper
1/2
teaspoon salt
8 ounces part skim mozzarella cheese, grated
In a large
bowl, combine yeast and warm water. Stir to mix well and let stand 5 minutes. Add
2 tablespoons olive oil, sugar and egg substitute. Stir to mix well. Add whole-wheat
flour gradually and beat until smooth. Add all-purpose flour gradually and knead
dough in bowl until smooth and elastic. Set in a warm place for about 1 hour, or
until dough has risen and doubled in bulk. Punch dough down and let rest 10 minutes.
Preheat oven to 375F.
Lightly spray a 12-x-18-x-1 inch jellyroll pan and
a 12-x-20-inch piece of aluminum foil with vegetable oil.
Press dough into pan
evenly. Cover with foil (sprayed side next to dough) and bake 20 minutes.
Remove
from oven and set aside.
Note: Crust may be prepared ahead of time and set aside
for same-day use, or it may be frozen
for use at a later time.
To make
sauce, place 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add
onion and sauté until translucent. Add remaining ingredients. Stir to mix well. Reduce
heat and simmer 5 minutes.
Spread sauce evenly on prebaked crust. Sprinkle cheese
evenly over sauce.
Bake at 375F 20 to 25 minutes.
HERB PIZZA
Mix 1 to 2 tablespoons of any of the following herbs with
the mozzarella before assembling pizza: basil, chives, sage or rosemary.
MUSHROOM PIZZA
Mix 1 cup sliced fresh mushrooms on top of cheese before
baking.
PEPPER PIZZA
Place 1/3 cup thinly sliced green bell pepper and 1/3 cup finely
sliced yellow bell pepper on top of cheese before baking.
Amount Per Serving
Calories 303 Calories from Fat 80
Percent Total Calories
From:
Fat 27% Protein 16% Carb. 58%
Nutrient Amount per Serving Value
Total Fat 9 g 14%
Saturated Fat 3 g 14%
Cholesterol 11 mg 4%
Sodium 427 mg 18%
Total Carbohydrate 44 g 15%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 12 g
Vitamin A 17% Vitamin C 19% Calcium 0% Iron 12%
