Bit Healthier Pizza
Friday night staple in the BH household that never lets down.
Give it a try, and you’ll see why!
Time to read: 5 mins | Time to make: about 2 hours | Yields: One large or three small pizzas
Ingredients
2 teaspoons (6 g) active dry yeast
1 teaspoon (6 g) granulated sugar or honey
3 tablespoons (44 ml) warm water
140 g (1 1/4 cup - 5 oz) whole wheat flour
120 g (1 cup - 4.25 oz) bread flour
60 g (1/2 cup - 2.12 oz ) rye flour
2 tablespoons olive oil
1 teaspoon salt
170 ml - 200 ml (3/4 cup) warm water
Toppings:
1/2 cup (125 g) homemade* marinara or a high-quality store-bought one
60-100 g of your favorite melting cheese
Mushrooms
Onion
Cherry Tomato
Spinach
Garlic
Fresh Basil
Hot Sauce
Salt, Oregano, chili flakes
Method
Let’s make the dough first:
Mix yeast, sugar and add three tablespoons of warm water. Set aside for five minutes or until yeast is activated.
In the big mixing bowl, sift bread flour, whole wheat flour, and rye flour. Add one teaspoon of salt and mix to combine.
Make a well in the center and add olive oil and activated yeast.
Slowly start adding warm water and mix with a spatula (depending on the combination and ratios of flours you use, you will need between 170ml to 200 ml of water. You want just all ingredients to come together, and your dough should be soft and even a little bit sticky.)
Cover and let it rest for 15 minutes. During this time, the dough will gain strength.
Place the dough on a lightly floured work surface and knead for 5 min.
If you want to make three smaller pizzas, split the dough into three and shape it into balls. Otherwise, shape it into a ball, place it in a lightly oiled bowl, and cover it.
Leave the dough to rest for 1 to 3 hours.
❤️
Show your toppings some love:
Heat pan on high heat and add sliced mushrooms. Dry fry mushrooms for a few minutes until they are toasted and release most of the water. Season with salt and pepper, add a touch of olive oil and cook for a few more minutes.
To make Spicy Spinach Garlic, heat 1/2 tablespoon of olive oil on medium heat. Add garlic and chili flakes and cook for one minute. Add spinach and salt and cook only until spinach wilts - about 2 minutes.
Where the magic happens:
Preheat your oven to 500º F (260º C).
Cover the work surface with parchment paper and place the dough in the middle.
Start by pressing in the middle of the dough with your fingers. Push the dough down and towards the outside, creating a flatter and round-shaped disk (see photo above). Alternatively, you can also stretch the dough by lifting it and holding it with your hands, and letting gravity pull it in the opposite direction. Whichever way you go, ensure you don't use a rolling pin and do not press edges. If you split the dough into three parts, repeat this process with each piece.
Cover the edges with a little bit of olive oil and sprinkle sesame seeds.
Add marinara and your toppings.
Transfer the pizza to a baking sheet or pizza stone if you are lucky to have one.
Bake for 7 minutes. Take the pizza out, sprinkle it with cheese, and bake for another 5 minutes until it melts.
Sprinkle with oregano and fresh basil.
Let pizza sit for 5 minutes, then cut and serve with hot sauce.
Enjoy!
Vegan pizza: spinach, mushrooms, cashew cheese, olives
Notes
* Homemade marinara:
Ingredients:
2 tablespoons of olive oil
1 28-oz (830ml) can of crushed tomatoes
2 cups (500 ml) water
2-3 cloves of garlic, minced
Chili flakes (optional)
Salt
Method:
Add garlic with olive oil to a pan and fry it up a bit.
Sprinkle in chili flakes to slowly infuse into the oil.
Add tomatoes and water to the pot.
Cook on low for 1 - 2 hours until you get the thickness and consistency you want.
Season with salt.
Nutrition facts, per serving (1/6 of big pizza) :
Energy: 318kcal | Carbs: 41 g | Protein: 14 g | Fat: 11 g
Mushrooms, garlic spinach, onion, shrimp, mozzarella
Nutrition facts, per slice (if you make one large pizza and cut in 6 slices):
Energy: 307kcal | Carbs: 43g | Protein: 11g | Fat: 11g
