Heart Healthy Recipe:
Fresh
Veggie and Canadian Bacon Pizza with Homemade Crust
Serves 8; 2 slices per serving
Crust
4 cups all-purpose flour, plus 1/2 cup set aside
1 envelope instant yeast
1 teaspoon sugar
1/2 teaspoon salt
1 1/4 cups tepid water
1 tablespoon olive oil
Cornmeal for dusting the peel
Toppings
2 cups part-skim mozzarella or other reduced-fat cheese
2 medium tomatoes, sliced
2 ounces Canadian bacon, diced
2 cups sliced or chopped fresh vegetables, such as mushrooms, zucchini, broccoli,
asparagus, or onions, or a combination
4 teaspoons thinly sliced or finely chopped fresh herbs, such as basil or oregano,
or a combination
Directions
If using a standing mixer, in the bowl whisk together the 4 cups of flour,
yeast, sugar, and salt. Pour in the water. Attach the dough hook. With the
mixer on low, beat until the dough forms a ball, stopping the mixer and pushing
down the dough with your hands as needed so it combines well. If the dough
is sticky, add some of the remaining ½ cup flour, 1 tablespoon at
a time, and beat for 2 to 3 minutes, or until the dough pulls away from the
side of the bowl.
If mixing by hand, in a large bowl stir together the 4 cups of flour,
yeast, sugar and salt using a large wooden spoon. With your hands,
blend the dough into a ball. If the dough is sticky, add some of the
remaining ½ cup flour, 1 tablespoon at a time, working it in
for 3 to 4 minutes, or until the dough is smooth and does not stick
to the side of the bowl.
For either method, set the dough aside to rest for 15 minutes.
To knead the dough with the mixer, beat on medium-low until smooth
and elastic, about 5 minutes. Turn the dough out onto a lightly floured
surface. Push the dough away from you with the heels of your hands.
Fold the dough back over onto itself. Continue to knead the dough for
about 30 seconds, or until the dough is smooth and elastic, then work
the dough into a ball.
To knead by hand, turn the dough out as directed above and knead for
8 minutes, or until the dough is smooth and elastic. Work the dough
into a ball.
Lightly coat a large, clean bowl with 1 teaspoon of the olive oil.
Put the dough in the bowl, cover with a clean kitchen towel, and set
aside in a warm place (about 85°F) until the dough doubles in size,
about 1 hour.
Fold down the dough, patting it into a disk, and place it back in
the bowl. Cover with plastic wrap and refrigerate overnight. The next
day, remove the dough and cut into two equal portions. Shape each into
a ball.
If you plan to use the dough that day, leave it on the counter, covered
with a clean kitchen towel, for 1 hour to let it relax so shaping is
easier. If you plan to use the dough another day, wrap it well in plastic
wrap or put in an airtight plastic bag, and refrigerate for up to 1
week. For longer storage, freeze the dough, then when you’re
ready to use it, thaw it overnight in the refrigerator.
To prepare the dough, put it on a large, lightly floured surface,
such as a counter, and press each piece of the dough into a flat disk.
Work one disk in your hands, rotating it around and around while pulling
it out gently until it is 12 inches in diameter. Repeat with the second
disk.
If available, set 1 or 2 pizza stones on the oven rack in the lower
third of the oven. Preheat the oven to 500°F.
Dust the peel with cornmeal and place the dough on top. Brush each
pizza with 1 teaspoon olive oil. Sprinkle with the cheese. Top, in
order, with the tomato slices, Canadian bacon, vegetables, and herbs.
Slide the pizza off the peel and onto the pizza stone in the oven.
If you do not have a pizza stone, turn 2 sheet pans (at least 12x18
inches) over and sprinkle lightly with cornmeal. Assemble as directed
above. (If you have only 1 sheet pan, assemble only 1 pizza at this
point.)
Bake the pizzas for 8 minutes, or until the cheese is bubbly and the
crusts are golden brown. Let the pizzas rest for 3 minutes before cutting
each into 8 slices. Serve 2 slices to each person. |
