Active Time:40 minsTotal Time:1 hr 55 minsServings:1Jump to Nutrition Facts
Active Time:40 minsTotal Time:1 hr 55 minsServings:1
Active Time:40 mins
Active Time:
40 mins
Total Time:1 hr 55 mins
Total Time:
1 hr 55 mins
Servings:1
Servings:
1
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsDough1cupwarm water1tablespoonhoney2 ¼teaspoonsactive dry yeast2 ½cupswhole-wheat flour plus 2 tablespoons, divided1tablespoonextra-virgin olive oil1teaspoonkosher saltTomato Sauce8mediumripe tomatoes, stemmed and halved⅓cupwater1tablespoonextra-virgin olive oil5largebasil leaves, finely chopped2clovesgarlic¼teaspoonsalt¼cuptomato pasteToppings¼cupchopped mushrooms¼cupchopped fresh spinach¼cupshredded low-moisture, part-skim mozzarella cheese1tablespoonchopped red onion
Cook Mode(Keep screen awake)
Ingredients
Dough
1cupwarm water
1tablespoonhoney
2 ¼teaspoonsactive dry yeast
2 ½cupswhole-wheat flour plus 2 tablespoons, divided
1tablespoonextra-virgin olive oil
1teaspoonkosher salt
Tomato Sauce
8mediumripe tomatoes, stemmed and halved
⅓cupwater
5largebasil leaves, finely chopped
2clovesgarlic
¼teaspoonsalt
¼cuptomato paste
Toppings
¼cupchopped mushrooms
¼cupchopped fresh spinach
¼cupshredded low-moisture, part-skim mozzarella cheese
1tablespoonchopped red onion
DirectionsTo prepare dough:Whisk water, honey and yeast in a medium bowl. Let stand until the yeast is bubbly and foamy, about 5 minutes. Add 2½ cups flour, 1 tablespoon oil and 1 teaspoon salt; use a spatula to mix well. Sprinkle the remaining 2 tablespoons flour on a clean countertop. Transfer the dough to the prepared surface; knead until smooth, about 5 minutes. Roll the dough into a ball and return to the bowl; cover with a warm towel. Set aside in a warm place, free from drafts, and let rise until doubled in bulk, 45 minutes to 1 hour.Meanwhile, prepare sauce:Combine tomatoes, water, oil, basil, garlic and salt in a blender. Process until roughly blended, 10 to 15 seconds.Heat a 2-quart saucepan over medium heat; pour the tomato mixture into the pan. Stir in tomato paste. Increase heat to medium-high heat; cook, stirring, until the mixture thickens and reduces to about 3½ cups, about 20 minutes.To assemble pizza:Preheat oven to 450°F. Punch down the dough and divide it into 8 even pieces. Press 1 piece of the dough into an even layer in the bottom of a 5-inch cast-iron skillet. (Reserve remaining dough; see Tip to freeze.) Spread ¼ cup of sauce over the dough (see Tip for freezing extra sauce). Top with mushrooms, spinach, mozzarella and onion.Bake until the crust is golden and cooked through, 15 to 20 minutes. Let cool for about 5 minutes before serving.Ali RedmondEquipment5-inch cast-iron skilletTo make aheadWrap individual pizza dough portions in plastic wrap and place in a freezer bag; freeze for up to 3 months. Defrost frozen dough in the refrigerator overnight. Freeze tomato sauce in a leakproof container for up to 3 months.Originally appeared: EatingWell.com, April 2022
Directions
To prepare dough:Whisk water, honey and yeast in a medium bowl. Let stand until the yeast is bubbly and foamy, about 5 minutes. Add 2½ cups flour, 1 tablespoon oil and 1 teaspoon salt; use a spatula to mix well. Sprinkle the remaining 2 tablespoons flour on a clean countertop. Transfer the dough to the prepared surface; knead until smooth, about 5 minutes. Roll the dough into a ball and return to the bowl; cover with a warm towel. Set aside in a warm place, free from drafts, and let rise until doubled in bulk, 45 minutes to 1 hour.Meanwhile, prepare sauce:Combine tomatoes, water, oil, basil, garlic and salt in a blender. Process until roughly blended, 10 to 15 seconds.Heat a 2-quart saucepan over medium heat; pour the tomato mixture into the pan. Stir in tomato paste. Increase heat to medium-high heat; cook, stirring, until the mixture thickens and reduces to about 3½ cups, about 20 minutes.To assemble pizza:Preheat oven to 450°F. Punch down the dough and divide it into 8 even pieces. Press 1 piece of the dough into an even layer in the bottom of a 5-inch cast-iron skillet. (Reserve remaining dough; see Tip to freeze.) Spread ¼ cup of sauce over the dough (see Tip for freezing extra sauce). Top with mushrooms, spinach, mozzarella and onion.Bake until the crust is golden and cooked through, 15 to 20 minutes. Let cool for about 5 minutes before serving.Ali RedmondEquipment5-inch cast-iron skilletTo make aheadWrap individual pizza dough portions in plastic wrap and place in a freezer bag; freeze for up to 3 months. Defrost frozen dough in the refrigerator overnight. Freeze tomato sauce in a leakproof container for up to 3 months.
To prepare dough:Whisk water, honey and yeast in a medium bowl. Let stand until the yeast is bubbly and foamy, about 5 minutes. Add 2½ cups flour, 1 tablespoon oil and 1 teaspoon salt; use a spatula to mix well. Sprinkle the remaining 2 tablespoons flour on a clean countertop. Transfer the dough to the prepared surface; knead until smooth, about 5 minutes. Roll the dough into a ball and return to the bowl; cover with a warm towel. Set aside in a warm place, free from drafts, and let rise until doubled in bulk, 45 minutes to 1 hour.
Meanwhile, prepare sauce:Combine tomatoes, water, oil, basil, garlic and salt in a blender. Process until roughly blended, 10 to 15 seconds.
Heat a 2-quart saucepan over medium heat; pour the tomato mixture into the pan. Stir in tomato paste. Increase heat to medium-high heat; cook, stirring, until the mixture thickens and reduces to about 3½ cups, about 20 minutes.
To assemble pizza:Preheat oven to 450°F. Punch down the dough and divide it into 8 even pieces. Press 1 piece of the dough into an even layer in the bottom of a 5-inch cast-iron skillet. (Reserve remaining dough; see Tip to freeze.) Spread ¼ cup of sauce over the dough (see Tip for freezing extra sauce). Top with mushrooms, spinach, mozzarella and onion.
Bake until the crust is golden and cooked through, 15 to 20 minutes. Let cool for about 5 minutes before serving.
Ali Redmond
Equipment
5-inch cast-iron skillet
To make ahead
Wrap individual pizza dough portions in plastic wrap and place in a freezer bag; freeze for up to 3 months. Defrost frozen dough in the refrigerator overnight. Freeze tomato sauce in a leakproof container for up to 3 months.
Originally appeared: EatingWell.com, April 2022
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Nutrition Facts(per serving)302Calories12gFat39gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
