Rating: 2.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

Keep it easy: Roll the dough out on parchment paper, and place the paper right on the hot pizza stone.

Ann Taylor Pittman
Recipe by Cooking Light June 2016

Gallery

Credit: Jennifer Causey Styling: Claire Spollen

Recipe Summary

hands-on:
34 mins
total:
2 hrs 29 mins
Yield:
Serves 4 (serving size: 2 wedges)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 3 ingredients in a stand mixer fitted with the dough hook, and let stand 5 minutes. Stir in olive oil, 1 1/4 teaspoons salt, and black pepper. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour to bowl; beat at low speed just until combined. Cover; let stand 20 minutes. Uncover; beat at medium-low speed 8 minutes. Turn dough out onto a work surface. Knead 1 minute; form into a ball. Place in a bowl coated with cooking spray; turn to coat. Cover and let rise in a warm place (85°) about 1 hour. Punch dough down. Divide into 3 portions. Wrap 2 portions in plastic wrap; reserve for Shrimp Panzanella and Broccoli, Cheddar, and Ranch Chicken Calzones. Cover remaining dough portion; let rise 30 minutes.

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  • Place a pizza stone or baking sheet in oven. Preheat oven to 500°.

  • Combine tomatoes and 1 1/2 teaspoons canola oil on a foil-lined baking sheet. Bake at 500° for 7 minutes.

  • Roll dough portion into a 13-inch circle on a large piece of parchment paper; pierce well with a fork. Place on preheated stone; bake at 500° for 4 minutes. Combine remaining 1/4 teaspoon salt, ricotta, basil, mint, milk, and garlic; spread over dough, leaving a 1/2-inch border. Combine zucchini with remaining 1 1/2 teaspoons canola oil; arrange on pizza. Top pizza with feta. Bake at 500° for 10 minutes. Top with tomatoes; bake at 500° for 4 minutes. Cut into 8 wedges.

Nutrition Facts

380 calories; fat 14.1g; saturated fat 5.2g; mono fat 5.7g; poly fat 1.6g; protein 18g; carbohydrates 44g; fiber 7g; cholesterol 27mg; iron 4mg; sodium 566mg; calcium 277mg; sugars 4g; added sugar 1g.
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