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New Wave Pizza Recipe
|Warm water||1 Cup (16 tbs) (105 To 115 Degrees F)|
|Dry yeast||1⁄4 Ounce (1 Package)|
|Whole wheat flour||3 1⁄2 Cup (56 tbs), divided|
|Part skim mozzarella cheese||1⁄2 Pound, thinly sliced|
|Fresh tomatoes/1 cup canned tomatoes, drained and coarsely chopped||1 1⁄2 Pound, seeded and coarsely chopped|
|Garlic||2 Clove (10 gm), minced|
|Basil leaves/1 teaspoon dried basil / oregano||6 , coarsely shredded|
|Freshly ground pepper||To Taste|
|Parmesan cheese||2 Tablespoon|
|Olive oil||2 Teaspoon|
Serving size: Complete recipe
Calories 2541 Calories from Fat 565
% Daily Value*
Total Fat 65 g99.6%
Saturated Fat 31 g155.2%
Trans Fat 0 g
Cholesterol 165.5 mg
Sodium 2352.5 mg98%
Total Carbohydrates 382 g127.5%
Dietary Fiber 66.8 g267.3%
Sugars 22.8 g
Protein 139 g277.9%
Vitamin A 144.8% Vitamin C 151.4%
Calcium 239.7% Iron 125.8%
*Based on a 2000 Calorie diet
Add 1 cup flour, olive oil and salt; mix well with a wooden spoon.
Mix in 1 cup flour.
On a working surface sprinkle 1 cup flour.
On the floured surface knead dough until smooth and elastic, adding remaining 1/2 cup flour if necessary.
Lightly flour a 2-quart bowl.
In the floured bowl place dough; turn to coat surface.
Cover with plastic wrap.
Let rise for 1 hour or until doubled in bulk.
Knead for 1 minute.
Preheat oven to 500 degrees.
Sprinkle a large pizza pan with cornmeal.
Roll or stretch dough into a thin circle; place in prepared pan.
Layer mozzarella cheese, tomatoes, garlic, basil, salt, pepper, Parmesan cheese and olive oil over dough.
Bake for 10 to 15 minutes or until crust is golden.
Cut into wedges.