Hardy Pizza
By Sherry A. and Sarah W. from R. L. Patton High School, Morganton, NC.
Description
Pizza so good it will make you smile. Crust is thin and crunchy, sauce with a surprise, and cheese that melts in your mouth. What a way to start your meal with this healthy entree.
Nutrition Facts
Serving size: slice
| Calories | 173 |
| From Fat | 24% |
| From Saturated Fat | 3% |
| From Sugar | 6.1% |
| Sodium | 449mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| All purpose Flour | 3/4 c. | 3 3/4 c. |
| Whole Wheat Flour | 1/2 c. | 2 1/2 c. |
| Sugar | 1/2 tsp. | 2 1/2 tsp. |
| Salt | 1/4 tsp | 1 1/4 tsp |
| Yeast | 3/4 tsp | 1 1/2 Tbsp. |
| Oil | 1 Tbsp. | 1/4 c. + 1 Tbsp. |
| Water | 1/2 c. | 2 1/2 c. |
| Oil | 1 Tbsp. | 2 tbsp. |
| Minced Garlic | 1/2 tsp. | 2 1/2 tsp. |
| Canned crushed tomato | 14.5 oz. | 2 (28 oz) |
| Puree Butternut Squash | 1/4 c. | 1 1/4 c. |
| Dried Basil | 1/2 tsp. | 2 1/2 tsp. |
| Dried italian Seasoning | 1/2 tsp | 2 1/2 tsp. |
| Turkey Pepperoni | 3 oz. | 15 oz. |
| Mozzarella cheese nonfat | 2 c. | 10 c. |
Preparation
Dough: Place ap flour, ww flour, sugar, salt, and yeast in a mixing bow. using the dough hook attachment, blend for 3 to 5 minutes. Slowly add oil and warm water 110, mix on fast speed for 8 minutes. Let rise until doubled in bulk. Stretch dough out to fit into a half sheet pan or 2 full sheet and 1 half sheet. Let rise 15 minutes. Bake at 400 for about 5 minutes or until dough rises slightly and is not doughy looking. Let cool slightly before adding sauce.
Sauce: Pour oil in sauce pan or stock pot. saute garlic in oil. Add crushed tomato, squash, dried basil and Italian seasoning. Cover and simmer on low for about 30 minutes.
Assemble: Add 1 1/2 c. sauce (half sheet pan) and 3 c. for (1 full sheet pan). Add mozzarella cheese. Top with pepperoni that has been quartered.
Bake at 400 for 15 to 20 minutes or until pizza is bubbly and cheese melted.
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