Recipe by Oxmoor House January 2005

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Credit: Oxmoor House

Recipe Summary test

prep:
18 mins
cook:
20 mins
additional:
1 hr 5 mins
total:
1 hr 43 mins
Yield:
8 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a large bowl; let stand 5 minutes. Stir in 1 tablespoon oil. Lightly spoon flours into dry measuring cups; level with a knife. Stir flours and 1/2 teaspoon salt into yeast mixture. Gradually add 1/3 cup cold water, stirring until dough forms a ball.

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  • Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 2 minutes). Roll dough into a 9-inch circle on a lightly floured surface. Place dough on a 12-inch pizza pan coated with cooking spray and sprinkled with cornmeal.

  • Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

  • Place tomato slices on paper towels; let stand 5 minutes.

  • Preheat oven to 400°.

  • Heat 1 teaspoon oil in a large nonstick skillet. Add onion, zucchini, and garlic; sauté 4 minutes or until tender. Add artichokes and 1 1/2 tablespoons each of basil and oregano; sauté 30 seconds. Drain. Stir in 1/4 teaspoon salt and pepper. Set aside.

  • Crimp edges of dough with fingers to form a rim; coat with cooking spray. Bake at 400° for 9 to 10 minutes or until lightly browned. Sprinkle crust with 1/2 cup cheese blend. Top with vegetable mixture. Sprinkle with 1/4 cup cheese blend. Place tomato slices on top of cheese. Sprinkle with feta cheese and remaining basil and oregano. Bake an additional 6 to 7 minutes or until crust is golden. Serve immediately.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

189 calories; fat 6.2g; saturated fat 2.6g; protein 8.1g; carbohydrates 27.3g; cholesterol 11mg; iron 2.1mg; sodium 394mg; calories from fat 28%; fiber 3.8g; calcium 127mg.
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