Mushroom Broccoli Pizza

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Note: Organic ingredients are recommended...

 

INGREDIENTS:

1 package active dry yeast

3/4 cup lukewarm water

1 tsp extra virgin olive oil

1/2 tsp honey

1/2 c. whole wheat flour

1/2 tsp salt

1 1/2 c. all-purpose flour

 

TOPPINGS:

1 1/2 cup broccoli florets

1 1/2 cup sliced fresh mushrooms

1 medium onion, chopped

4 garlic cloves, minced

1 tbsp extra virgin olive oil

1/2 c. pizza sauce (homemade if desired)

2 plum tomatoes, sliced lengthwise

1/4 c. chopped fresh basil

1 c. mozzarella cheese (reduced fat or no fat if desired)

1/4 c. parmesan cheese (reduced fat if desired)

1/3 c. cheddar cheese (reduced fat or no fat if desired)

 

METHODS:

In a bowl, dissolve yeast in warm water.

Add oil and honey; mix well.

Combine whole wheat flour and salt;

stir into yeast mixture until smooth.

Stir in enough all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-

8 minutes.

Place in a bowl coated with extra virgin olive oil, turning once to

coat top.

Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down.

Press onto the bottom and 1 " up the sides of a 14 " pizza pan coated

with extra virgin olive oil.

Prick dough several times with a fork.

Bake at 425F for 6-8 minutes.

Place broccoli in a steamer basket; place in a saucepan over 1 " of

water.

Bring to a boil; cover and steam for 5-6 minutes or until crisp-

tender.

Transfer broccoli to a colander.

Rinse with cold water; drain and set aside.

In a nonstick skillet, saute mushrooms, onion and garlic in oil

until mushrooms are tender.

Spread pizza sauce over crust.

Top with mushroom mixture, tomatoes, broccoli, basil and cheeses.

Bake at 425F for 12-14 minutes or until crust is golden and cheese is

melted.