SERVES 6
Even pizza can be made in a way that’s good for your eyes! Depending on your oven, you may have to bake longer than indicated to crisp the bottom. If you use a pizza stone, the pizzas will get crustier on the bottom. For added crispness, make the dough as thin as possible.
⅔ cup warm water (110 – 115°F)
1 package active dry yeast (about 2 teaspoons)
¼ teaspoon sugar
2 cups all-purpose flour
¼ teaspoon sea salt
4 large onions, peeled and thinly sliced (about 6 cups)
1 cup water
1 tablespoon extra virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 garlic cloves, peeled, crushed, and finely chopped (2 teaspoons)
2 ripe medium tomatoes, seeded and coarsely chopped
1 small zucchini, washed, trimmed, and cut crosswise into ¼-inch slices (1 cup)
8 ounces button mushrooms, washed and cut into ¼-inch slices
1 medium red bell pepper (4 ounces), cored, seeded, and cut crosswise into thin rings (about ¾ cup)
1 medium green bell pepper (4 ounces), cored, seeded, and cut
crosswise into thin rings (about ¾ cup)
4 ounces part-skim mozzarella cheese, shredded
TO MAKE THE CRUST: Place the water, yeast, and sugar in a mixing bowl. Stir well and let rest for 5 minutes. Add the flour and salt; mix with the dough hook of an electric mixer at low speed for 3 minutes.
Place the dough in a large bowl, cover the bowl with plastic wrap, and set it aside in a warm place (75 to 80°F) for about 2 hours or until the dough has doubled in volume. (When the dough is ready, touching it firmly will leave an indentation.)
While the dough is rising, spray 2 cookie sheets or pizza pans lightly with nonstick cooking spray and set them aside.
TO MAKE THE TOPPINGS: Place the onions, water, oil, salt, and pepper in a large skillet or saucepan. Bring the mixture to a boil over high heat, cover, and reduce the heat to medium. Boil for about 12 minutes, until most of the water has evaporated. Uncover and continue to cook, stirring often, until the onions begin to brown. Add the garlic, mix well, and set the pan aside off the heat.
After the dough has doubled in volume, punch it down gently and divide it in half. Place half the dough on one of the prepared sheets or pans and shape it into a 10-inch round, with the edges slightly thicker than the center. (The dough will have a tendency to spring back; you will need to push and press on it firmly to extend it.) Repeat this procedure with the remaining dough, spreading it out on the other prepared sheet or pan.
Arrange the tomatoes evenly over the dough and layer on the zucchini, mushrooms, red bell pepper, and green pepper. Divide the onion mixture between the pizzas and top with the mozzarella.
Preheat the oven to 425°F.
Bake the pizzas for 25 to 30 minutes, until the crust on each is brown throughout. Let the pizzas cool for 3 to 4 minutes, cut them into wedges, and serve.
| Nutritional Profile | |
| Serving size: 2 small slices | |
|---|---|
| Calories: | 290 |
| Protein: | 12 g |
| Fiber: | 4 g |
| Fat: | 7 g |
| Saturated fat: | 3 g |
| Sodium: | 1,253 mg |
| Vitamin A: | 900 IU |
| Vitamin C: | 44 mg |
| Vitamin D: | 3 IU |
| Vitamin E: | 1 IU |
| Zinc: | 1 mg |
| Beta-carotene: | 367 µg |
| Lutein and zeaxanthin: | 444 µg |
| Lycopene: | 79 µg |