Whole Wheat Cherry Tomato And Zucchini Pan Pizza Recipes

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GREAT WHITE PIZZA



Great White Pizza image

Provided by Food Network

Categories     main-dish

Time 3h5m

Yield 3 pizzas

Number Of Ingredients 21

1 1/2 cups room temperature water
1/2 ounce fresh yeast or 1 packet dry yeast
4 cups bread flour, such as King Arthur, plus more for dusting
1 tablespoon kosher salt
Splash of olive oil (about a tablespoon)
Cooking spray
2 heads garlic
2 tablespoons olive oil, plus more for mixing
Pinch of kosher salt and pepper
Pinch of kosher salt and pepper
2 cups ricotta
4 red onions
2 tablespoons olive oil
2 green zucchinis
2 yellow summer squash
2 tablespoons olive oil, plus more for drizzling
2 teaspoons red pepper flakes
2 teaspoons lemon zest (about 2 lemons)
Pinch of kosher salt and pepper
Pinch of kosher salt and pepper
Fresh mozzarella, sliced, for serving

Steps:

  • For the dough: In an electric mixer fitted with a dough hook, dissolve the yeast in the water until there are no pieces of yeast left. Add the flour and start mixing on low. After the flour and water have started to mix, add the salt. Let mix for another minute until all of the flour from the sides of the bowl have been incorporated. If the dough is sticking to the side of the bowl, add flour slowly until it starts to firm up around the dough hook. Add the olive oil and mix for another 5 minutes.
  • Let the dough rest in the bowl, covered, for 10 minutes. In the meantime, spray a baking sheet or aluminum pan with cooking spray. After the dough is done resting, empty it onto a lightly floured prep surface. Weigh the dough out into three 10-ounce portions. In your hands, fold the dough into itself, tightening the dough and removing air pockets with each fold. Add flour to your hands if the dough is too sticky. When the dough is tight enough to hold its shape, put it on to the greased baking sheet and spray the top with a little of the cooking spray. Cover with plastic wrap and let proof at room temperature for 1 to 1 1/2 hours. The dough should at least double in size. You can also proof in the fridge overnight and leave it out 30 minutes before you are ready to use it the next day.
  • For the garlic ricotta: While the dough is proofing, make the roasted garlic ricotta, sliced zucchini and charred red onions. (Start roasting the garlic right away as it will take the most time.)
  • Preheat the oven to 400 degrees F.
  • Cut off the tops of the heads of garlic. Drizzle the olive oil over the tops of the garlic, wrap in aluminum foil and roast for 45 minutes to 1 hour. Once tender, remove from the oven and let cool. In a stainless bowl, squeeze out the roasted garlic. Add a splash of oil and a pinch of salt and pepper. Using a spatula, smooth the garlic into a paste in the bowl. Add the ricotta and fold in the garlic until it is completely incorporated.
  • For the charred red onions: Turn the oven temperature up to 500 degrees F. Cut the ends off the onions, and peel off the tough outer layer. Cut in half lengthwise and thinly slice. Toss in olive oil and cook on a baking sheet in the oven of 15 to 20 minutes until you see a good bit of charred pieces. Cool.
  • For the zucchini: While the onions cook, cut the ends off of the zucchini and squash and thinly slice on a bias. Toss in a metal bowl with the olive oil, pepper flakes, lemon zest and salt and pepper.
  • To assemble the pizza: Leave the oven temperature at 500 degrees F, and lightly flour a smooth work surface. Take out one of the dough balls. Starting at the edges, gently press down on the dough, being careful not to pull at it. Continue pressing the edges and work towards the center, keeping the dough round. Make sure to flour both sides at least twice during this process. Once you've stretched the dough to about 14 inches, move it onto a round aluminum pizza pan or a wooden peel if you plan on sliding it on to a pizza stone.
  • Start assembling the pie by spreading the ricotta mixture all over the base. Place several slices of fresh mozzarella evenly over the crust. Next, add the cut zucchini and squash and charred red onions. Drizzle with olive oil and place in the oven on the aluminum pan or if using a pizza stone, slide on from the wooden peel. Let bake for about 10 minutes, then slide the pizza right onto the oven rack and cook for another 5 to 10 minutes or until the crust is golden brown. Repeat with the remaining ingredients.

PHYLLO DOUGH PIZZA



Phyllo Dough Pizza image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 6

6 layers of phyllo dough
1/2 cup sliced, pitted black olives
1 stick butter, melted
3 ripe tomatoes, thinly sliced
2 cups caramelized sliced onions
3/4 cup grated Parmesan cheese

Steps:

  • Butter a baking sheet with a brush. Lay down one layer of dough and brush with butter. Repeat process until all dough is layered and buttered. Fold in sides of rectangle to form a crust. Top with onions, olives, tomatoes and cheese. Bake at 375 for 30 minutes or until phyllo crust is golden brown.

WHOLE WHEAT VEGGIE PIZZA



Whole Wheat Veggie Pizza image

A wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this low-fat main course. -Denise Warner, Red Lodge, Montana

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 pizzas (6 slices each).

Number Of Ingredients 22

1/2 cup whole wheat flour
2 packages (1/4 ounce each) quick-rise yeast
1 teaspoon garlic powder
1/2 teaspoon salt
2-1/2 cups all-purpose flour
1 cup water
2 tablespoons olive oil
SAUCE:
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon minced fresh parsley
1-1/2 teaspoons sugar
1-1/2 teaspoons Italian seasoning
1-1/2 teaspoons dried basil
1/2 teaspoon garlic powder
1/4 teaspoon pepper
TOPPINGS:
1 teaspoon olive oil
1 cup chopped zucchini
1 cup sliced fresh mushrooms
1/2 cup chopped green or red pepper
1/4 cup chopped onion
1-1/4 cups shredded part-skim mozzarella cheese

Steps:

  • In a large bowl, mix first 4 ingredients and 1 cup all-purpose flour. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 30 minutes., In a small saucepan, bring sauce ingredients to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 15-18 minutes, stirring occasionally. Remove from heat., Preheat oven to 400°. Punch down dough. On a lightly floured surface, divide dough in half and roll each into a 12-in. circle. Place on 2 greased 12-in. pizza pans; prick with a fork. Bake until lightly browned, 8-10 minutes., Meanwhile, in a skillet, heat oil over medium-high heat; saute vegetables until zucchini is crisp-tender. Spread crusts with sauce; top with vegetables and cheese. Bake until cheese is melted, 12-15 minutes.

Nutrition Facts : Calories 190 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 234mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

JANETTE'S VEGGIE WHOLE-WHEAT PIZZA



Janette's Veggie Whole-Wheat Pizza image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 22

1 cup warm water
1 teaspoon honey
1 package dry yeast
1 1/4 cups whole wheat flour
1 1/4 cups all-purpose flour, plus more for kneading and forming dough
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1 teaspoon salt
Vegetable Spray, for bowl
Cornmeal, for pan
1 tablespoon olive oil
1/4 to 1/2 cup white wine
2 large red onion, chopped
4 cups packed fresh spinach leaves, washed well
1 tablespoon chopped fresh tarragon leaves
Salt and freshly ground black pepper
3 fresh tomatoes, sliced
3/4 cup chopped mushrooms
1 yellow bell pepper, chopped
1/2 cup grated part-skim mozzarella
1/4 teaspoon crushed red pepper flakes
1 1/2 teaspoons garlic salt

Steps:

  • Preheat the oven to 450 degrees F.
  • To make the dough: In a small bowl, combine water, honey, and yeast. Let stand until foamy, about 10 minutes. In a large mixing bowl, combine the flours, oregano, crushed red pepper and salt. Add the yeast mixture and stir until a soft dough forms.
  • Turn the dough out onto a floured surface and knead until smooth, adding flour as needed if dough is sticky, about 10 minutes. Clean the bowl and coat it with vegetable spray. Form the dough into a ball, put it in the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour.
  • Meanwhile, to make the topping: Heat the olive oil and 1/4 cup wine in a large nonstick skillet over medium-high heat. Add the onion and cook until softened, adding more wine, if needed, 3 to 4 minutes. Add the spinach and cook until just wilted, about 3 minutes more. Stir in tarragon and season with salt and pepper, to taste. Set aside.
  • Punch the dough down and let rest for 10 minutes.
  • Sprinkle a large baking sheet with cornmeal. On a lightly floured surface, stretch the dough into a 12-inch circle, rolling the edge over slightly and pinching it together to form a thick rim. Place the dough on the baking sheet.
  • Arrange the tomato slices over the crust and top with the spinach mixture. Scatter the mushrooms and bell pepper over the top, then sprinkle with the cheese and crushed red pepper. Bake until crust is golden brown, about 35 minutes. Sprinkle with garlic salt, cut into wedges and serve immediately.

Nutrition Facts : Calories 216 calorie, Fat 4 grams, SaturatedFat 1 grams, Carbohydrate 37 grams, Fiber 5 grams

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