WHOLE WHEAT MEDITERRANEAN PIE CRUST
This is a whole wheat version of the crust I learned to make from Diane Kochilas at her cooking school in Ikaria.
Provided by Martha Rose Shulman
Categories project
Time 1h15m
Yield Enough for two 9- or 10-inch tarts
Number Of Ingredients 6
Steps:
- In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, combine the flours and salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the flour combine the water and vinegar or lemon juice and add it to the flour mixture with the machine running. The dough should come together in a ball.
- Turn out the dough onto a lightly floured work surface, flour your hands and work the dough just until smooth and easy to shape into a ball. Do not overwork it or you will develop the gluten in the flour and the dough will be tough. Divide the dough in half, shape each half into a ball and press into a 1/2-inch thick circle. Wrap in plastic and let rest for 1 hour.
- Roll out the dough as needed for savory tarts, dusting your work surface and the top of the dough with flour to prevent it from sticking. Pre-bake and bake as directed in recipes calling for the crust.
Nutrition Facts : @context http, Calories 771, UnsaturatedFat 23 grams, Carbohydrate 116 grams, Fat 28 grams, Fiber 12 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 628 milligrams, Sugar 1 gram
MINI MEDITERRANEAN PIZZA
I was on a mini-pizza kick and had already served up Mexican and Italian variations, so I opted for a Mediterranean version and came up with these. -Jenny Dubinsky, Inwood, West Virginia
Provided by Taste of Home
Categories Dinner
Time 19m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Heat oil in a large nonstick skillet; cook the beef, onion and garlic over medium heat until meat is no longer pink, 5-6 minutes; drain. Stir in tomato sauce and rosemary; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 6-9 minutes., Place pita halves, cut side up, on a baking sheet. Top with meat mixture, tomato, spinach and olives. Sprinkle with cheeses. Bake at 400° until cheeses are melted, 4-6 minutes.
Nutrition Facts : Calories 287 calories, Fat 12g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 783mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
AMAZING WHOLE WHEAT PIZZA CRUST
A healthy whole wheat crust that comes out soft and chewy on the inside and crisp on the outside. Use with your favorite pizza toppings or pizza recipes.
Provided by Anonymous
Categories Bread Yeast Bread Recipes
Time 2h45m
Yield 10
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
- Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
- When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
- Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
- Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 32.6 g, Fat 2 g, Fiber 3.7 g, Protein 5.7 g, SaturatedFat 0.3 g, Sodium 235.8 mg, Sugar 0.6 g
MEDITERRANEAN WHOLE WHEAT PIZZA
This is a tangy, flavorful Mediterranean-style pizza inspired by a restaurant version I loved.
Provided by edanielley
Categories Pizza
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place pizza crust onto a floured work surface and spread with pesto. Arrange artichoke heart pieces over pesto; scatter kalamata olives and pepperoncini slices over pizza. Top with feta cheese.
- Bake in the preheated oven until crust is crisp on the bottom and feta cheese has melted, 10 to 12 minutes.
Nutrition Facts : Calories 276.7 calories, Carbohydrate 18 g, Cholesterol 18.1 mg, Fat 18.6 g, Fiber 3.1 g, Protein 9.7 g, SaturatedFat 5.4 g, Sodium 818.6 mg, Sugar 0.4 g
VEGETARIAN MEDITERRANEAN PIZZA
This is a wonderful pizza! I got this recipe from the Alive magazine that I pick up at the health food store. Use whatever kind of crust you like. I make my own out of 1/2 whole wheat and 1/2 white flour. That gives you the goodness of whole wheat....but a lighter crust than using all whole wheat. I have added fresh spinach to the recipe...and it works wonderfully. For the best flavour, slightly blacken the grilled eggplant. My pic is not very good....but will post another when I make again. Enjoy!
Provided by luvcookn
Categories Lunch/Snacks
Time 57m
Yield 1 Pizza, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Shape and stretch dough into a 12" circle.
- Sprinkle the counter with cornmeal. Place circle of dough on top of cornmeal; press down lightly; transfer to pizza pan.
- Spread bruschetta evenly over top. Sprinkle with basil and oregano.
- Evenly scatter spinach, artichoke hearts, sun-dried tomatoes, eggplant and both cheeses over top.
- Bake for 12 - 15 minutes.
Nutrition Facts : Calories 72.6, Fat 2.9, SaturatedFat 1.5, Cholesterol 8.4, Sodium 176.6, Carbohydrate 8.9, Fiber 4.2, Sugar 2, Protein 4.4
100% WHOLE WHEAT PIZZA HOMEMADE
This is a very easy recipe for a healthy alternative to pizza made with white flour. White flour converts to sugar and then to fat in your body, However, 100% whole wheat products do not convert to sugar then fat in the same way and make it a much healthier option. This recipe take 45-60 minutes from beginning to end.
Provided by Garden Addict
Categories Lunch/Snacks
Time 57m
Yield 8 slices, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- First and foremost, if you have a pizza stone, put it in your oven and preheat your oven to 475 degrees fahrenheit.
- The homemade dough is the key - its pretty simple. All you need is to
- 1. put a yeast packet (1tsp) into a 1 cup measuring cup.
- 2. add 1 tsp of sugar and
- 3. 1/4 cup of very very warm water.
- Mix well and Let this rise for 10 minutes or until the foam reaches the top of the cup.
- While this is rising, put
- 1. 1-1/2 cups of flour into a mixer (like a kitchenaid) along with.
- 2. 1/2 tsp of salt and.
- 3. 1/2 tsp of garlic salt (optional) and then.
- 4. 3 tbsp of olive oil.
- Mix them in the blender until you see little tiny balls of dough, then wait for the yeast mixture to be done. When the yeast mixture reaches the top of the cup (from earlier) dump the entire contents into the mixer bowl and mix.
- While this is mixing, fill the measuring cup up with 3/4 cup of very very warm water and dump into the mixing bowl.
- Let everything mix until the dough has a smooth textured look to it.
- NOW, add flour until the dough pulls away in bulk from the edges of the bowl (this should be 3/4 - 1 cup of flour). Remove dough from the beater blade and form into a ball on a floured surface. Be sure that the dough is no longer sticky before you you form it.
- If you own a Pizza paddle (you can find them at kitchen stores for $10), then coat the paddle very thoroughly with corn meal. Form the shape of your pizza or calzone shell on the counter prior to placing it on the paddle. If you do not own a pizza paddle, you can take the stone out of the oven and form the dough on the stone, but be careful it is very hot. The idea of the pizza paddle is to have enough corn meal on it that whether you are forming a pizza, you put all the goodies on it or in it, open the oven and swiftly slide it onto the stone.
- cook the pizza for 12 minutes with all the toppings that you desire and viola- a delicious dinner for the family, and it is fun. From beginning to end, it takes me about 45-50 minutes. I DO NOT let the dough rise after it is formed- it is NOT necessary.
- If you do not own a pizza stone, BUY ONE- they are worth every penny!
Nutrition Facts : Calories 732.9, Fat 37.3, SaturatedFat 12.8, Cholesterol 59, Sodium 1248.7, Carbohydrate 75.5, Fiber 11.1, Sugar 2.6, Protein 30.3
WHOLE-WHEAT GREEK PIZZA
Arugula, packed with vitamin C and beta carotene, perks up this vegetarian whole-wheat pizza. There's no need to buy a special pizza pan; an upside-down baking sheet works just as well. If you like, you can add a little cornmeal to the baking sheet before cooking.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Turn a large baking sheet upside down; rub with oil. Place tomatoes, garlic, and 1 tablespoon oil in a food processor; season with salt and pepper. Pulse 3 to 4 times until ingredients are incorporated but chunky.
- On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough until large enough to cover the surface of the baking sheet. (If dough becomes too elastic, let it rest a few minutes.) Transfer to prepared baking sheet.
- Spread tomato sauce evenly over dough, leaving a 1-inch border all around. Top with cheese and pine nuts; season with salt and pepper.
- Bake until crust is golden, 15 to 20 minutes. Toss arugula with vinegar and 1 tablespoon oil; season with salt and pepper. Sprinkle arugula and olives over pizza.
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- Spray or oil a large bowl and set the bowl aside. Start by dissolving the yeast in the warm water with the sugar (or alternative choice). Simply combine them together and five them a quick stir with a fork. I like to do this in my mixing bowl that I will use to mix this recipe in.
- While this is ‘proofing’ you can attach your dough hook to your mixer. Tip: spray the hook with nonstick for an easier clean up later on.
- When the yeast and water mixture begins to bubble, it is ready to move on. This should happen in 5-10 minutes. Add the olive oil and the salt to the yeast mixture and give it a quick stir. Then add a cup of the flour. Mix this on a slow speed for about a minute and then add another cup of flour. Mix for a minute and then add one more cup of flour. However, continue to mix until your dough forms a ball. If the dough is too wet and a ball does not start to form after a few minutes you can slowly add the remaining flour until you get a ball formed. I’ve made this recipe many times and I have found that every time it takes me a different amount of flour to get the dough to form a ball. The whole process of mixing should take about 10 minutes.
- Place the ball of dough into the bowl that your prepped in the first step. I like to rotate the ball to ensure that it is therefore evenly coated. You can even give it a quick spray of olive oil on the top to make sure that it gets coated too. Cover the bowl with a clean kitchen towel and allow the dough to rise. I like to place my covered bowl on top of the microwave or refrigerator. It should take about an hour to 1 1/2 hours for the dough to double in size.
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