Classic Margherita Pizza w/ Whole Wheat Pizza Crust
About $2.09 per serving
1 (8 oz.) can no salt added tomato sauce
Â¼ cup onion (or Â½ of one small onion), chopped
1 teaspoon garlic (1 clove) from jar, minced
2 tablespoons fresh basil, chopped (or 2 teaspoons dried)
1 teaspoon extra virgin olive oil
? or Â¼ teaspoon crushed red pepper (depending on your preference of spice level)
In a small saucepan, over medium heat, cook garlic and onion in olive oil until soft, but not brown.
Add remaining sauce ingredients, reduce heat and simmer for about 15 minutes.
Pizza and Toppings
1 - 12â whole-wheat pizza crust
Â¼ cup low-fat, part skim ricotta cheese
Â¾ cup low moisture, part-skim mozzarella cheese, shredded
1Â½ cup diced fresh tomatoes or 1 (8 oz.) can no salt added petite diced canned tomatoes, drained
2 tablespoons fresh basil, roughly chopped or hand torn or 1 teaspoon dried
Preheat oven to 450Â° F.
In a small saucepan, over medium heat, cook garlic and onion in olive oil until soft, but not brown. Add remaining sauce ingredients, reduce heat and simmer for about 15 minutes.
Carefully transfer pizza dough (if using homemade raw dough, see recipe below) onto a baking sheet lined with foil and sprayed with cooking spray. Or if using store-bought, transfer to baking sheet lined with foil. Layer dough or crust with pizza sauce, cheese, tomatoes and basil. Bake 10-20 minutes. Pizza is ready when crust is golden brown and cheese is bubbly. Cooking time will be slightly longer with raw, homemade dough. Watch closely!
Homemade Pizza Crust
1 package dry yeast (about 2Â¼ teaspoons)
Â¼ teaspoon granulated sugar
1Â½ cups warm water
2Â½ + Â¼ cups all-purpose flour, divided
1 cup whole-wheat flour
1 tablespoon extra virgin olive oil (or vegetable or canola oil)
Â¼ teaspoon salt
1 tablespoon fresh rosemary, finely chopped or 2 teaspoons dried
4 teaspoons garlic, minced
In a large bowl, dissolve yeast and sugar in warm water. Let stand 5 minutes.
When measuring flour, lightly spoon flour into measuring cups and level off using a knife. Add both types of flour, oil and salt and to yeast mixture. Stir with spatula or wooden spoon until all ingredients are mixed well.
On a well-floured surface (use all-purpose flour), turn dough out and knead with hands until dough is smooth and elastic, about 10 minutes. While you are kneading the dough add additional flour, 1 tablespoon. at a time, so the dough is more manageable. Dough should feel slightly sticky and tacky.
Place dough in a large bowl that is coated well with cooking spray. Sprinkle rosemary and garlic over dough and knead lightly one more time, until slightly incorporated into dough. Spray once more over dough ball and cover. Let dough rise in a warm place (85Â° F), like a cupboard or pantry for about 45 minutes. Dough is ready when it has doubled in size and when you place two fingers into dough, the indention remains. When it is ready, punch down dough by inserting fist into dough ball and releasing some of the air.
Cover and let rest another 5 minutes. Divide dough ball in half.
On a floured surface roll one half into a 12â circle. Top with ingredients above and bake.
Pizza with Homemade Crust Pizza with Store Crust
Calories 170 153
Total Fat 4.5 g 5.5 g
Saturated Fat 2.0 g 2.5 g
Trans Fat 0.0 g 0.0 g
Polyunsaturated Fat 0.5 g 0.0 g
Monounsaturated Fat 1.5 g 1.5 g
Cholesterol 9 mg 9 mg
Sodium 123 mg 258 mg
Carbohydrates 25 g 21 g
Dietary Fiber 2 g 4 g
Total Sugars 3 g 4 g
Protein 8 g 8 g
Recipe copyright Â© 2013 American Heart Association. This recipe is brought to you by the American Heart Associationâs Simple Cooking with Heart Â® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.