Распечатать
E-mail
Add a photoПорций: 12
Ингредиенты
- 1 pkg. active dry yeast
- 1 1/2 c. hot water
- 2 teaspoon dry basil
- 2 teaspoon oregano
- 1/4 c. oat bran
- 1 1/2 c. whole wheat flour
- 1 1/2 c. all-purpose flour
- All-purpose flour for kneading
- 1 lg. red onion
- 1 (15 ounce.) can tomato paste
- 1/2 c. red wine
- 2 zucchini, thinly sliced
- 1/2 green or possibly red bell pepper, seeded and thinly sliced
- 4 green onions including tops, thinly sliced
- 1 can sliced ripe olives
- 1 (14 ounce.) can artichoke hearts, liquid removed and quartered
- 1 c. diced Liteline cheese (optional)
- 4 tbsp. grated Parmesan cheese
Инструкции
- In a large bowl, dissolve yeast in water. Add in 1 tsp. basil, 1 tsp. oregano, oat bran, and all-purpose flour. Beat till smooth (about 5 min) using an electric mixer. Using a wooden spoon, beat in whole wheat flour till dough holds together. Turn onto a lightly floured board and knead till dough is smooth and elastic, about 5 min. Turn over in a greased bowl, cover, and let rise in a hot place till dough has doubled in size (about 45 min). Meanwhile, prepare tomato sauce.
- Tomato Sauce: In a frying pan, saute/fry the onion. Stir in tomato sauce, tomato paste, red wine, 1 tsp. oregano, and 1 tsp. basil. Simmer, uncovered, for 10 min.
- Punch down dough and divide in half. Roll out each half to create a 14 inch circle, then transfer each circle onto a greased 14 inch pizza pan. 1 at a time, bake on next to bottom rack of a 450 degree oven for about 7 min or possibly till bottom of crust just starts to brown. During baking, watch carefully and prick any bubbles which form. Remove from oven and set aside.
- To assemble pizza, spread tomato sauce over crust. Arrange zucchini, bell pepper, green onions, olives, and artichoke quarters over sauce. Sprinkle Liteline cheese and Parmesan cheese over the top (optional). Bake in a 450 degree oven for 12 to 15 min or possibly till cheese melts. cut warm pizzas in wedges to serve. Makes 2 pizzas, each serves 6.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 12 servings | |
| Calories 453 | |
| Calories from Fat 314 | 69% |
| Total Fat 35.0g | 44% |
| Saturated Fat 5.09g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 148mg | 6% |
| Potassium 387mg | 11% |
| Total Carbs 30.28g | 8% |
| Dietary Fiber 4.3g | 14% |
| Sugars 3.25g | 2% |
| Protein 6.21g | 10% |
