This mouth watering, olive onion tomato pizza entrée is sure to satisfy any hungry appetite with its taste of the Mediterranean. The spicy oregano, basil, and garlic give it just the right Italian touch. Also, it contains the heart healthy ingredient of olive oil making it low in fats, especially saturated fat.
1 (¼ –oz.) package active dry yeast (about 1 tablespoon)
1 cup warm water (105-115 F; 40-45 C)
2 teaspoons olive oil
½ teaspoon salt
1 cup whole wheat flour
2 cups all-purpose flour
In a mixer bowl, dissolve yeast in warm water; let stand until foamy, about 5 minutes. Add olive oil, salt, whole wheat flour and 1 ½ cups all-purpose flour. Beat until thoroughly combined, making a soft dough. Turn dough out onto a floured surface with remaining all-purpose flour, about ½ cup, kneading in enough flour to make a stiff dough. Brush a bowl with oil. Place dough in bowl, cover, and let rise in a warm draft-free place until doubled in bulk – about 1 hour.
Punch down dough; cut in half and roll out to fit 2 (12-inch) pans. Top with favorite topping.
Bake 15 to 20 minutes in a preheated oven at 450 F (230 C) until brown. Makes 2 (12-inch) pizzas.
Calories: 52 Protein: 1g Carbohydrates: 19g Total Fat: 1g Saturated Fat: 0g Fiber: 0g Cholesterol: 0mg Sodium: 49mg
1 tablespoon olive oil
2 onions, thinly sliced into rings
3 tomatoes, thinly sliced
¼ cup sliced black olives
2 cups (8 oz.) shredded low-fat mozzarella cheese
½ teaspoon dried-leaf basil
½ teaspoon dried-leaf oregano
¼ teaspoon dried-garlic
In a skillet, heat olive oil over medium heat. Add onions and sauté until softened. Arrange onions on top of dough. Top with sliced tomatoes, olives, and cheese. Sprinkle with basil, oregano, and garlic. Makes enough topping for 2 (12-inch) pizzas.
Calories: 43 Protein: 2g Carbohydrates: 2g Total Fat: 3g Saturated Fat: 1g Fiber: 0g Cholesterol: 7mg Sodium: 55mg