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Honey Whole Wheat Bell Pepper Pizza Recipe
Honey Whole Wheat Bell Pepper Pizza Recipe
Healthy Pizza IS Possible
This pizza is nice on the eyeballs, lovely to taste, and easy to make. Healthy homemade pizza doesn't mean sacrificing ease or flavor. The lightly caramelized red and yellow peppers contrast the gooey mozzarella and savory herbed sauce, while the pizza crust is both sweet and golden with a lightly garlic flavor. Make the dough and set it aside; from there, it's just a matter of spreading the toppings.
At less than 600 calories per serving, with rich nutritional content, this is one pizza you can eat without guilt. Eating healthy doesn't have to taste bad. Don't believe me? Try it for yourself!
Honey Whole Wheat Bell Pepper Pizza
- 3/4 cup (100 g) whole wheat flour
- 3/4 cup (90 g) all-purpose flour
- 1 1/2 tsp active dry or instant yeast
- 3/4 tsp salt
- 1 TBS (21 g) honey
- 1/3 cup warm water
- 2 tsp olive oil
- 6 TBS tomato paste or sauce
- 1 TBS garlic, minced
- 1/2 tsp dried oregano
- 1/4 tsp dried basil
- 1/4 tsp dried parsley
- 1 red bell pepper, sliced thinly
- 1 yellow bell pepper, sliced thinly
- 2 1/2 ounces mozzarella, cubed, shredded, or grated
- If using instant yeast, combine flours, yeast, salt, honey, warm water, and olive oil in a large bowl. If using active dry yeast, combine yeast with the warm water in a small bowl and let it sit for 10 minutes (or until frothy) before adding it to the other ingredients in the large bowl. On a lightly-floured surface, knead dough for three to five minutes. If using a stand mixer, use the dough attachment and, one ingredients have been combined, knead on low-medium speed for five minutes.
- Note: If your dough is too wet, add two TBS of flour at a time. If dough is too dry, add one TBS of water at a time. Everything from humidity to room temperature can affect how well or poorly dough comes together.
- Set dough on a lightly floured surface or in an oiled bowl and cover with greased plastic wrap or a tea towel. Allow to rest for 45 minutes to one hour.
- Preheat oven to 550° F, or to the hottest temperature available on your oven. If using a pizza stone, place it on the lowest rack of the oven and allow 30 minutes for it to heat up properly. Using either a pizza pan, lightly-floured surface, or parchment paper, spread dough to desired size and thickness: thicker, if you enjoy a bread-like crust; thinner, if you enjoy a crunchy crust.
- Mix tomato paste with all spices and herbs, including garlic. Spread sauce on pizza dough, leaving an inch around the outsides. OPTIONAL: You can brush olive oil and garlic on this 1-inch space of dough. Cover pizza evenly with bell pepper and mozzarella. Place pizza on pizza stone or on the center rack of your oven. Cook for eight to 10 minutes. If cooking with a pan: for a crunchy crust, place pan on the bottom rack for the first three minutes before moving to the center rack.
- Pizza is done when crust is golden brown and cheese has melted fully.
|Serving size: 1/2 pizza|
|Calories from Fat||117|
|% Daily Value *|
|Fat 13 g||20%|
|Saturated fat 5 g||25%|
|Carbohydrates 88 g||29%|
|Sugar 13 g|
|Fiber 9 g||36%|
|Protein 20 g||40%|
|Cholesterol 35 mg||12%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Tips for Delicious Healthy Pizza
Not all manufacturers create equal flour. Choosing a high-quality flour, particularly when it comes to using whole wheat, makes all the difference. For this reason, consider brands like Bob's Red Mill and King Arthur. The difference in cost may only be $0.50 to $1 in many cases, but the performance of the dough will greatly improve. Most grocery stores carry these brands, particularly on the West Coast, but if you don't have a high-quality flour available in your area, do not lose heart. Any brand will do; it just may not do so well.
- King Arthur
- Bob's Red Mill
- Great River Organic Milling
For proper yeast development, water added to yeast should be neither too warm nor too cool.The ideal dough temperature for yeast is between 78ºF and 80°F, but temperatures in excess of 140°F will destroy any yeast growth on the spot. Too cold, on the other hand - below 40°F to 55°F, say - and the yeast will take a nap. The easiest way to test for temperature is to dip a finger into the water. If the water is slightly warmer than body temperature, it'll do.
While not required, a baking stone (also known as a pizza or bread stone) will offer the best results. The high, consistent heat of pizza stones, and their ability to absorb moisture, give pizza a crunchier crust. For doughs with honey or sugar, the high heat also caramelizes the crust lightly, which adds a slightly sweet flavor pizza connoisseurs know and love. A pizza pan, or the back of a cookie sheet, will suffice in a pinch. If it's in the budget, however, seriously consider a pizza stone. Stones also double as bread stones, which makes them perfect for someone in the market for healthy bread.
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