I think this has to be the most delicious and yet healthiest pizza I have ever created! Healthy because it is low in fat and sodium. Tasty because everyone said so!
It was my son's 13th birthday party and I got up very early to bake the cake and make the pizza dough before yet another video shoot. It was all worth it when the kids said, "oh wow, it is HOME MADE" - I guess that is the new luxury, right?
Anyway, here is the recipe for the crust:
1 cup warm water (warm meaning warm to the touch but not hot) about 110F
1 packet dry yeast
3 cups all-purpose flour
2 tsp sugar
1 Tbsp olive oil
Mix very well.Then allow the dough to rise covered at room temperature until it doubles in volume, about an hour. Form into balls and roll into a crust. Prick with a fork and bake 10 minutes in a 350F oven. Makes 2 12-inch crusts that are about 1/4 inch thick.
I like to use the paddle on my Kitchen Aid mixer because I feel the dough hook just rips it up and does not develop the gluten strands very well. I guess I am spoiled from using a Hobart for too long while in pastry kitchens of the Hyatt! But anyway, after it was mixed, I put it in the refrigerator all day to let it rise slowly. I made a double batch or 4 pizzas.
No-salt-added pasta sauce (use about 1/2 cup per crust)
Julienne of red pepper or your favorite vegetable sliced thin
fresh chopped basil (or use dried oregano)
a sprinkle of no-salt-added farmer's cheese*
Spread the sauce over the crust. Add the veggies then the cheese and herbs. Bake for 10 minutes at 375F and cut into 8 pieces (2 pieces per person).
We served the pizza with pasta, salad, fresh fruit and a big chocolate birthday cake of course! No big pizza delivery bill and much better health - never to mention the aroma of the fresh baked pizza surrounding the whole house with the guests here - that was priceless...
*I just discovered Friendship no-salt-added farmer's cheese in the dairy section of our grocery store and I love it! It tastes a little like Feta cheese but without the salt. It is low in fat (2.5 g per ounce) for a cheese. It is just the ticket for salads and pizza and more!
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.