Ingredients Jump to Instructions ↓

  1. 1/2 cup whole wheat flour

  2. 1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes

  3. 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

  4. 1 teaspoon active dry yeast

  5. 1/2 teaspoon sugar

  6. 1/4 teaspoon salt

  7. 1/4 teaspoon pepper

  8. 1/2 cup water

  9. 1/2 cup tomato juice

  10. 1 teaspoon olive oil

  11. 1-1/2 to 1-3/4 cups all-purpose flour TOPPINGS:

  12. 1 can (8 ounces) pizza sauce

  13. 1 medium green pepper, chopped

  14. 1 cup sliced fresh mushrooms

  15. 1 small red onion, chopped

  16. 1 medium tomato, chopped

  17. 1 cup (4 ounces) shredded part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the first seven ingredients. In a small saucepan, heat the water, tomato juice and oil to 120°-130°. Add to dry ingredients; beat until smooth. Stir in enough all-purpose flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise until doubled, about 45 minutes. Punch dough down; roll into a 12-in. circle. Transfer to a 14-in. pizza pan coated with cooking spray; build up edges slightly. Spread with pizza sauce. Top with green pepper, mushrooms, onion, tomato and cheese. Bake at 400° for 25-30 minutes or until cheese is melted and edges are lightly browned. Yield: 6 slices.


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