Whole Wheat Cherry Tomato And Zucchini Pan Pizza Recipes

WHOLE WHEAT VEGGIE PIZZA

Whole Wheat Veggie Pizza image

A wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this low-fat main course. -Denise Warner, Red Lodge, Montana

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 2 pizzas (6 slices each).

Number Of Ingredients 22

Ingredients

1/2 cup whole wheat flour
2 packages (1/4 ounce each) quick-rise yeast
1 teaspoon garlic powder
1/2 teaspoon salt
2-1/2 cups all-purpose flour
1 cup water
2 tablespoons olive oil
SAUCE:
1 can (14-1/2 ounces) diced tomatoes, undrained
1 tablespoon minced fresh parsley
1-1/2 teaspoons sugar
1-1/2 teaspoons Italian seasoning
1-1/2 teaspoons dried basil
1/2 teaspoon garlic powder
1/4 teaspoon pepper
TOPPINGS:
1 teaspoon olive oil
1 cup chopped zucchini
1 cup sliced fresh mushrooms
1/2 cup chopped green or red pepper
1/4 cup chopped onion
1-1/4 cups shredded part-skim mozzarella cheese

Steps:

In a large bowl, mix first 4 ingredients and 1 cup all-purpose flour. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 30 minutes., In a small saucepan, bring sauce ingredients to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 15-18 minutes, stirring occasionally. Remove from heat., Preheat oven to 400°. Punch down dough. On a lightly floured surface, divide dough in half and roll each into a 12-in. circle. Place on 2 greased 12-in. pizza pans; prick with a fork. Bake until lightly browned, 8-10 minutes., Meanwhile, in a skillet, heat oil over medium-high heat; saute vegetables until zucchini is crisp-tender. Spread crusts with sauce; top with vegetables and cheese. Bake until cheese is melted, 12-15 minutes.

Nutrition Facts : Calories 190 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 234mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

WHOLE WHEAT PASTA WITH ROASTED HEIRLOOM CHERRY TOMATO SAUCE

Whole Wheat Pasta with Roasted Heirloom Cherry Tomato Sauce image

Easy, homemade pasta sauce that takes no time to prep and tastes like heaven. Make the roasted ingredients ahead of time for a quick and easy meal in the evening.

Provided by aftertodayfalls

Categories Pasta and Noodles Pasta by Shape Recipes

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

1 small head garlic, separated into cloves
3 pints heirloom cherry tomatoes
1 pint cocktail cherry tomatoes
4 small shallots, roughly chopped
¼ cup olive oil
salt and ground black pepper to taste
1 (15.5 ounce) can white beans, drained and rinsed
¼ cup freshly grated Parmesan cheese
¼ cup julienned fresh basil leaves
1 dash balsamic vinegar
1 (16 ounce) package whole wheat penne pasta

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking trays with aluminum foil, raising the sides so the foil creates a boat. This will prevent juices from leaking onto the trays, allowing for easier cleanup.
Smash garlic cloves and remove peel. Halve all the tomatoes.
Divide garlic, tomatoes, and shallots among the prepared baking sheets. Coat with olive oil, salt, and pepper; give a toss with your hand to ensure even coverage. Flip all tomatoes so their cut-sides are up.
Place trays into the preheated oven and roast for 30 minutes, stirring and rotating trays halfway through. Remove from the oven and transfer vegetables and any accumulated juices to a bowl to cool.
Place 3/4 of the cooled, roasted vegetables in a blender and puree until smooth. Transfer to a heavy-bottomed pan over low heat with remaining roasted vegetables and juices. Stir in beans, Parmesan cheese, basil, and balsamic vinegar; bring to a simmer.
While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve 1 cup cooking water.
Add pasta to the sauce in batches, coating it well with sauce before adding more and drizzling in cooking water to bind the sauce to the pasta as you go. Serve immediately.

Nutrition Facts : Calories 280.2 calories, Carbohydrate 41.2 g, Cholesterol 2.2 mg, Fat 8.7 g, Fiber 6.5 g, Protein 11.8 g, SaturatedFat 1.5 g, Sodium 69.5 mg, Sugar 1.2 g

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