WHOLE-WHEAT PIZZA WITH ARTICHOKES AND PECORINO
The meaty artichoke hearts provide a nice balance to the light and creamy ricotta cheese. Take premade dough out of the fridge a few hours before you plan on using it to let it rise.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Use a paring knife to trim away all of the artichokes' fibrous leaves and chokes so only the hearts remain. Slice the hearts thinly crosswise. In a small bowl, toss artichoke hearts with lemon juice.
- Preheat oven to 450 degrees. Lightly oil a baking sheet. Stretch dough on prepared sheet and brush with oil, making sure to coat edges well. Scatter spoonfuls of ricotta over dough. Top with tomatoes, artichokes, olives, and 3/4 of the Pecorino. Season with salt and pepper.
- Bake pizza until browned, 20 to 25 minutes. Top cooked pizza with basil and reserved Pecorino.
Nutrition Facts : Calories 537 g, Fat 20 g, Fiber 12 g, Protein 24 g
WHOLE WHEAT PIZZA DOUGH
This is an easy recipe that is also healthy!
Provided by rosey cheeks
Categories Bread Pizza Dough and Crust Recipes
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Mix whole wheat flour, all-purpose flour, yeast, sugar, and salt in a large bowl using a spoon. Pour in water and oil; mix until dough no longer sticks to the bowl. Turn dough onto a lightly floured surface and knead for 5 to 8 minutes.
- Transfer dough to a greased bowl; cover bowl with a clean towel. Place bowl in the oven with the light turned on until risen, about 1 hour.
Nutrition Facts : Calories 187.2 calories, Carbohydrate 31.1 g, Fat 5.1 g, Fiber 3.2 g, Protein 5.2 g, SaturatedFat 0.7 g, Sodium 99.7 mg, Sugar 0.5 g
INDIVIDUAL PIZZAS WITH PECORINO, ARUGULA, AND TOMATOES
Bake up pies that rival your local pizzeria's when you keep an easily made Whole Wheat Pizza Dough on hand.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Turn a large baking sheet upside down; rub with oil. Using your hands, crush tomatoes into a pulp in a small bowl; season with salt and pepper.
- Spread crushed tomatoes on pizza shells; sprinkle with red-pepper flakes. Bake until crusts are golden, 18 to 20 minutes.
- In a bowl, toss arugula with Pecorino; top pizzas with salad. Drizzle with vinegar and, if desired, oil.
Nutrition Facts : Calories 384 g, Fat 13 g, Fiber 5 g, Protein 15 g, SaturatedFat 4 g
ARTICHOKE-AND-SPINACH SKILLET PIZZA
For pizza-oven-quality crust, be sure to get the skillet ripping hot.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees, with a 10-inch heatproof skillet (preferably cast iron) on rack in lower third. Once oven reaches temperature, let skillet continue to heat 15 minutes. Meanwhile, stir together cheeses, garlic, oil, 1/2 teaspoon salt, and a pinch of pepper.
- On a lightly floured baking sheet, stretch dough to a 12-inch round. Remove skillet from oven and brush with an oiled paper towel. Carefully press dough into skillet, pushing up at edges to form a crust. Bake until bubbles form, 2 minutes. Remove from oven; top with cheese mixture, artichokes, and spinach, then drizzle with oil and season with salt and pepper. Bake pizza until bubbling and crisp on bottom, about 12 minutes more. Let cool slightly, then slice and serve.
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