This made-from-scratch pizza has a chunkier sauce made from chopped fresh tomatoes or crushed canned tomatoes.

Serves 4

Ingredients:

       
  • 1 cup whole-wheat (whole-meal) flour
  •    
  • 1 cup all-purpose (plain) flour
  •    
  • 1/2 teaspoon salt
  •    
  • 1/2 teaspoon sugar
  •    
  • 1 teaspoon yeast
  •    
  • 1 teaspoon olive oil
  •    
  • 3/4 cup warm water
  •    
  • 2 cups canned unsalted crushed tomatoes, drained
  •    
  • 2/3 teaspoon dried basil
  •    
  • 2/3 teaspoon ground black pepper
  •    
  • 1/2 teaspoon garlic powder
  •    
  • 1 cup grated reduced-fat mozzarella cheese

Directions:

Heat the oven to 375 F. Lightly coat a 10-inch round pizza pan with cooking spray.

In a large bowl, combine the flours, salt, sugar and yeast. Add the oil and warm water and mix well. Turn the dough out onto a generously floured work surface. With floured hands, knead the dough for 1 minute. If dough is too sticky, add flour 1 teaspoon at a time. Gather into a loose ball. Cover dough with plastic wrap and let rest 10 minutes.

In a small bowl, stir together the tomatoes, basil, black pepper and garlic powder. Roll out dough and press into the prepared baking pan. Spread the tomato mixture over the dough. Top with grated cheese.

Bake until the dough is browned and the cheese is bubbly, about 10 to 20 minutes. Cut the pizza into 8 slices and serve immediately.

Nutritional Analysis (per serving)

Serving size: 2 slices
  • Total carbohydrate: 52 g
  • Dietary fiber: 6 g
  • Sodium: 527 mg
  • Saturated fat: 3 g
  • Monounsaturated fat: 2 g
  • Total fat: 8 g
  • Cholesterol: 15 mg
  • Protein: 16 g
  • Calories: 344
  • Dairy foods low-fat or fat-free: 1
  • Fats and oils: 1
  • Grains and grain products: 2
  • Vegetables: 2
  • Carbohydrates: 2
  • Fats: 1
  • Protein and dairy: 1
  • Vegetables: 2
  • Fats: 1
  • Milk and milk products: 1
  • Nonstarchy vegetables: 2
  • Starches: 2
Last Updated: 2016-09-15
content provided by mayoclinic.com
© 1998-2016 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved.