Fruits and Veggies - Fresh Canned Frozen

Crusty Homemade Vegetable Pizza

From the Strive for Five at School! Resources
Adapted from a home recipe

Preheat oven to 375°F
1 – 14” pizza pan
Yield: 8
Portion: 1 slice
Cost per serving: $0.62

Pizza Dough

2/3 cup (150 mL) all-purpose flour
1/3 cup (75 mL) whole-wheat flour
1 1/2 tsp ( 7mL) quick-rising yeast
1/2 tsp (2 mL) salt
1/2 cup (125 mL) warm water
1/2 tsp (2 mL) white granulated sugar
1 tbsp (15 mL) canola oil

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 (125 mL) prepared tomato sauce (low sodium)
1 1/2 cups (375 mL) mozzarella cheese, grated
1 cup (250 mL) fresh spinach
1 roasted red pepper, sliced
1 cup (250 mL) mushrooms, sliced

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.
6 Cut into 8 slices.

Tip: A speedy version of this recipe can be made with frozen ready-to-use pizza dough. Allow the dough ball to thaw and roll it to fit the pizza pan. Frozen pizza dough may not have the natural flavour of homemade pizza dough and will probably be higher in sodium and lower in fiber. 

Did You Know?

Most of the mushrooms sold in Canadian grocery stores are grown on Canadian farms in controlled sterile environments. Mushrooms are grown in the Annapolis Valley.

Mushrooms are a great source of B vitamins, minerals, and antioxidants.

Mushrooms are best stored in a brown paper bag in the refrigerator.