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Eating Well Who can resist a fresh, hot slice of pizza, especially after a snowball fight or a walk in the woods on snowshoes? Try the following recipes to make your pizza indulgences more healthful. Recipes appear courtesy of Eating Well, the culinary magazine headquartered in Charlotte. For more health-friendly recipes, visit the magazine’s web site at www.eatingwell.com. Peperonata and Sausage Pizza recipe by Patsy Jamieson A melding of sauteed onions, bell peppers and tomatoes, peperonata is often served as an Italian antipasto. For a vegetarian pizza, replace the sausage with ¼ cup halved Kalamata olives. Ingredients Prep time: 50 minutes Start to finish: 1 hour 5 minutes Degree of difficulty: moderate
1. Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Coat a 12½-inch pizza pan with cooking spray and dust with cornmeal. 2. Prepare Whole-Wheat Pizza Dough, if using. 3. Cook sausage in a small nonstick skillet over medium heat, turning from time to time, until browned and cooked through, 10 to 12 minutes. Drain and cut into 1/4-inch-thick slices. 4. Meanwhile, prepare the peperonata: Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook, stirring often, until softened, 4 to 6 minutes. Add garlic and crushed red pepper; cook, stirring, for 1 minute. Add tomato and cook for 3 minutes. Remove from heat and stir in vinegar, salt and pepper. Transfer to a plate and let cool. 5. On a lightly floured surface, roll dough into a 13-inch circle. Transfer to the prepared pan. Turn edges under to make a slight rim. Brush the rim with the remaining 1 teaspoon oil. 6. Sprinkle mozzarella over the crust, leaving a 1/2-inch border. Top with the peperonata and sausage. Sprinkle with Parmesan. 7. Place the pizza pan on the heated pizza stone (or baking sheet) and bake until the bottom of the crust is crisp and golden, 10 to 14 minutes. Serve immediately. Makes one 12-inch pizza, for 4 slices.Per slice: 370 calories; 15 g total fat (5 g sat, 7 g mono); 40 mg cholesterol; 41 g carbohydrate; 20 g protein; 5 g fiber; 939 mg sodium. Whole-Wheat Pizza Dough Ingredients Prep time: 5 minutes Start to finish: 15 minutes To make ahead: The dough will keep, in a plastic bag coated with cooking spray, in the refrigerator for up to two days. Degree of difficulty: moderate
1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead. Makes 12 ounces dough, enough for one 12-inch pizza or two 10-inch pizzas. Per 12 ounces: 709 calories; 11 g total fat (2 g sat, 7 g mono); 0 mg cholesterol; 132 g carbohydrate; 24 g protein; 15 g fiber; 1,752 mg sodium. 2. Transfer the dough to a lightly floured surface. Spray a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling. |
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