Crusty Homemade Vegetable Pizza
From the Strive for Five at School! Resources
Yield: 8
Preheat oven to 375°F
1 – 14” pizza pan
Portion: 1 slice
Cost per serving: $0.62
Pizza Dough
2/3 cup all-purpose flour 150 mL
1/3 cup whole-wheat flour 75 mL
1 1/2 tsp quick-rising yeast 7 mL
1/2 tsp salt 2 mL
1/2 cup warm water 125 mL
1/2 tsp white granulated sugar 2 mL
1 tbsp canola oil 15 mL
1 In a bowl, combine the all-purpose flour, whole-wheat flour, yeast, and salt.
2 Combine the warm water, sugar, and oil. Add to the flour mixture. Using a wooden spoon, stir until the dough begins to come together and forms a ball. You may need to add a little more flour, tablespoon by tablespoon, until the dough becomes less sticky.
3 Turn the dough out onto a lightly floured board and knead gently until the dough feels more elastic; shape into a ball.
4 Place the ball in a lightly greased bowl; leave at room temperature until it doubles in size.
5 Lightly grease the pizza pan. Using your fingertips, spread the pizza dough to the outside edges of the pan.
Tomato Sauce and Topping for Pizza
1/2 cup prepared tomato sauce (low sodium) 125 mL
1 1/2 cups mozzarella cheese, grated 375 mL
1 cup fresh spinach 250 mL
1 roasted red pepper, sliced 1
1 cup mushrooms, sliced 250 mL
1 Spread the pizza with the tomato sauce.
2 Sprinkle half (or 3/4 cup/175 mL) of the cheese over the pizza.
3 Wash the spinach and pat dry with a paper towel; lay the spinach evenly over the pizza.
4 Top with the remaining cheese. Distribute the red-pepper slices over the pizza. Spread the
sliced mushrooms over the pizza.
5 Bake for 20–30 minutes, until the cheese is melted and slightly golden.
Step 6 Cut into 8 slices.
Quick tip: Select a tomato sauce that contains less than 480 milligrams of sodium per 1/2-cup (125-mL) serving.
