pizza

  • Pizza

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES: SINGLE 12-INCH ROUND PIZZA

    Pizza Sauce

    1 (6 ounce) can tomato paste

    1 cup water

    1 tablespoon honey

    1 teaspoon dried oregano

    Pizza Crust

    1 1/2 cups gluten-free all-purpose flour with xanthan gum in mix

    2 tablespoons nonfat dry milk powder

    2 tablespoons finely grated Parmesan cheese

    1 tablespoon sugar

    1 tablespoon dried egg whites

    1 1/2 teaspoons bread machine or instant yeast

    1 teaspoon baking powder

    1/2 teaspoon salt

    1 cup warm (about 110 degrees) water

    3 tablespoons extra virgin olive oil

    1 1/2– 2 cups shredded mozzarella, soyrella, or casein-free nondairy alternative

    Cooking spray oil

    Toppings of choice

    To make the pizza sauce: In a small bowl, whisk together the tomato paste, water, honey, and oregano until smooth. Refrigerate, covered, until ready to use.

    To make pizza crust: Place the flour, milk powder, Parmesan cheese, sugar, dried egg whites, yeast, baking powder, and salt in the work bowl of a stand mixer fitted with the flat beater attachment. Mix on low. (Alternatively, place the dry ingredients in a large bowl and mix on low with a sturdy handheld mixer.) Add the water and olive oil and mix on low until a dough forms, scraping down the sides of the bowl as necessary. Increase the speed and beat for five minutes. With the beater paddle still attached, cover the bowl with plastic wrap and let the dough rise for one hour. If using a handheld mixer, remove and scrape down the beater blades, cover the bowl with plastic wrap, and let the dough rise for about one hour or until doubled in size. Mix on low to deflate.

    Spray a 12-inch round pizza pan well with cooking spray. Using a silicone spatula, scrape the dough onto the pan. Spray the palms of both your hands with cooking spray, or oil your palms by rubbing them on a plate containing two tablespoons of cooking oil. Using your hands, press the dough outward to fill the edges of the pan, smoothing the dough as level as possible. Let the dough rise in the pan in a warm place for 15 to 20 minutes. Preheat the oven to 425 degrees. Bake the dough for 10 minutes. Remove from the oven. For each 12-inch round pizza crust, use 1/4 cup of the pizza sauce to spread over the top. Sprinkle with the cheese or nondairy alternative and other toppings of choice. Return the pizza to the oven and bake until the crust is browned around the rim, the cheese is bubbling, and the pizza is heated through, about 15 minutes. Let rest for five to 10 minutes. Then slide out of the pan with a spatula and cut into eight wedges. Source: Cooking for Your Gluten-Free Teen by Carlyn Berghoff, Sarah Berghoff McClure, Dr. Suzanne P. Nelson, and Nancy Ross Ryan

  • Cook’s Corner: Chutney, Pizza, and Garden-Fresh Salad

    Whether you grow your own or frequent your local farmers’ market, there’s nothing quite like those first fresh vegetables of the year. (If you’re interested in growing your own, check out our “Raised-Bed Backyard Gardens” feature in this issue.)

  • Deep-Dish Whole-Wheat Pizza with Roasted Vegetables

    Dough
    1 tablespoon honey
    1 package active dry yeast
    1 cup warm water
    1 cup whole-wheat fl our
    1 1/2 cup flour

    Topping
    2 cups zucchini, thickly sliced
    1 red bell pepper, roughly chopped
    1 yellow bell pepper, roughly chopped
    1 medium red onion, sliced
    2 tablespoons balsamic vinegar
    1 tablespoon olive oil
    1 tablespoon Italian seasoning
    1 16 oz jar tomato sauce
    3/4 cup crumbled feta cheese
    1/2 cup shredded Parmesan cheese (optional)

    1. To prepare dough, dissolve honey and yeast in warm water in a large bowl. Let stand five minutes. In a separate bowl, combine flours. Add to yeast mixture and stir to form a sticky dough. Place dough ball in a bowl coated with cooking spray and leave, covered, to double in size (about one hour).
    2. Preheat oven to 500 degrees. In a bowl, combine vegetables, balsamic vinegar, olive oil, and Italian seasoning. Stir thoroughly and spread on a baking sheet coated with cooking spray. Roast for 20 to 25 minutes or until browned and tender.
    3. Coat a 9-inch by 13-inch baking pan with cooking spray. Press dough into pan.
    4. Spoon sauce evenly over dough. Cover with roasted vegetables and sprinkle with feta. If desired, sprinkle with parmesan cheese. Bake at 450 degrees for 20 minutes.

    Nutrition info per serving (not including parmesan cheese, serves 6): 291 calories; 7.3 g fat; 3.3 g saturated fat; 16.7 mg cholesterol; 10 g protein; 50 g carbohydrates; 6.4 g fiber; 751 mg sodium