- Makes: 6 servings
- Serving Size: 1/2 pizza
- Prep: 20 mins
- Stand: 10 mins
- Bake: 20 mins 425°
- In large mixing bowl combine 1 1/4 cups of the white whole wheat flour, the yeast, sugar, and salt; add warm water and oil. Stir until combined, then stir vigorously for 1 minute. Stir in whole wheat flour and 1/2 cup of the remaining white whole wheat flour. Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a dough that is smooth and elastic (about 4 minutes). Divide dough into 3 equal portions. Cover; let rest for 10 minutes. Preheat oven to 425 degrees F.
- Press or roll out dough to form 3 oval pizza crusts (about 12x6-inches). Grease two large baking sheets. Transfer dough to baking sheets. Prick crusts with the tines of a fork. Bake crusts 8 minutes or until light brown.
- Spread baked crust with sauce. Add Toppers and Cheese. Bake for 12 to 14 minutes more or until bubbly.
If you like, divide this dough in six portions for small individual-size pizzas, and let kids join in the fun and shape their own crusts. A lightly floured surface and floured fingers help to control the shape of the dough. Take care, though, too much flour can make the crust dry. Bake the individual-size pizzas as directed above.
Pizza crust yeast is specially formulated so no rising time is necessary. Find it in the baking isle.
- In a small bowl combine yogurt, carrot, lemon peel, parsley, feta cheese, if using and salt. (Note: If using feta cheese, omit salt.) Cover and chill up to 24 hours. Stir before serving. Use this as a pizza topper, sandwich spread, or a veggie dip.
- Preheat oven to 400 degrees F. Place tomatoes, onion, vinegar, brown sugar, and ginger in a 15x10x1-inch baking pan and toss together. Roast, uncovered, for 30 to 40 minutes or until all tomato skins have burst and most of the liquid has evaporated, stirring every 10 minutes. Place in a food processor. Cover and process until smooth. Makes 1 1/4 cups ketchup.
Line a yogurt strainer, sieve, or a small colander with three layers of 100-percent cotton cheesecloth or a clean paper coffee filter. Suspend lined strainer, sieve, or colander over a bowl. Spoon in one 16-ounce carton plain yogurt. Cover with plastic wrap. Refrigerate for at least 24 hours. Remove from refrigerator. Drain and discard liquid. Store, covered, in refrigerator up to 1 week.
Roasting the tomatoes brings out their natural sweetness in this homemade ketchupwhich is lower in sodium and sugar than purchased ketchup. If you don't have a food processor, you can mash the tomatoes using the back of a wooden spoon. The mixture will be chunkier.
- Per serving:
- 336 kcal cal.,
- 13 g fat
- (4 g sat. fat,
- 2 g polyunsaturated fat,
- 6 g monounsatured fat),
- 15 mg chol.,
- 490 mg sodium,
- 44 g carb.,
- 6 g fiber,
- 6 g sugar,
- 14 g pro.
- Percent Daily Values are based on a 2,000 calorie diet