Whole Wheat Pizza With Green Peppers Recipe
How is it that you still haven't tried my recipe for Whole Wheat Pizza With Green Peppers. The main ingredient in Whole Wheat Pizza With Green Peppers is always Vegetable. The Italian Whole Wheat Pizza With Green Peppers has an unique characteristic of addicting you to it on the first bite. Whole Wheat Pizza With Green Peppers as a Main Dish never fails to impress. My friends tried this Whole Wheat Pizza With Green Peppers the other day and they simply adored it. Do I need to say more?
Ingredients
1 package quick rise or regular active dry yeast
1/2 cup warm water
2/3 cup sifted all purpose flour
2/3 cup unsifted whole wheat flour
3 tablespoons olive oil
Nonstick cooking spray
1 small sweet green pepper, cored, seeded, and sliced lengthwise into strips about 1/4 inch wide
1 can low sodium tomatoes, drained and chopped
2 cloves garlic, minced
1 teaspoon dried oregano, crumbled
1/8 teaspoon red pepper flakes
1 cup shredded part skim mozzarella cheese
Directions
In a large mixing bowl, combine the yeast and water according to package directions.
Mix in the all purpose flour and whole wheat flour and 2 tablespoons of the olive oil.
Place the dough on a floured surface and knead until smooth and elastic.
Coat a large bowl with the cooking spray; shape the dough into a ball, place in the bowl, and cover with plastic wrap.
Let the dough rise in a warm place for 45 minutes or until it has doubled.
Meanwhile, in a heavy 10 inch skillet, heat the remaining olive oil over moderately low heat; add the green pepper and cook, stirring, for 5 minutes.
Add the tomatoes, garlic, oregano, and red pepper flakes and simmer, uncovered, for 10 minutes or until slightly thickened; set aside.
Preheat the oven to 450°F.
Coat a 14 inch pizza pan or baking sheet with the cooking spray; place the dough in the middle of the pan and pat it out evenly to fit.
Spread the sauce over the dough, leaving a 3/4 inch border.
Sprinkle the cheese over the top.
Bake on the lowest shelf of the oven for 12 to 15 minutes or until the crust is crisp.
Mix in the all purpose flour and whole wheat flour and 2 tablespoons of the olive oil.
Place the dough on a floured surface and knead until smooth and elastic.
Coat a large bowl with the cooking spray; shape the dough into a ball, place in the bowl, and cover with plastic wrap.
Let the dough rise in a warm place for 45 minutes or until it has doubled.
Meanwhile, in a heavy 10 inch skillet, heat the remaining olive oil over moderately low heat; add the green pepper and cook, stirring, for 5 minutes.
Add the tomatoes, garlic, oregano, and red pepper flakes and simmer, uncovered, for 10 minutes or until slightly thickened; set aside.
Preheat the oven to 450°F.
Coat a 14 inch pizza pan or baking sheet with the cooking spray; place the dough in the middle of the pan and pat it out evenly to fit.
Spread the sauce over the dough, leaving a 3/4 inch border.
Sprinkle the cheese over the top.
Bake on the lowest shelf of the oven for 12 to 15 minutes or until the crust is crisp.
