This recipe is a hodge-podge of a couple I found. So, I am listing it as my own! It was pretty good, but without the mozzarella cheese, the toppings don’t stay put!
Crust:
Ingredients
(.25 ounce) package active dry yeast
1 cup warm water
2 cups whole wheat flour
1/4 cup wheat germ
1 teaspoon salt
1 tablespoon honey
Directions.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl combine flour wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes
Roll dough on a floured pizza pan and poke a few holes in it with a fork.
Topping:
1 teaspoon olive oil
1 Vidalia onion or 2 yellow onions, halved and thinly sliced
1 teaspoon salt
2 teaspoon butter
6 plum tomatoes, chopped (about 3 1/2 cups)
1 Tablespoon balsamic vinegar
4 ounces goat cheese, crumbled
Slice black olives
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
Heat the oil in a large nonstick skillet over medium heat. Add the onion and salt, cook stirring frequently, until the onions are golden.
Melt the butter in the same skillet. Add the tomatoes and cook, stirring frequently , until most of the liquid has evaporated, about 10 minutes. Add the vinegar and simmer about 1 minute.
Arrange one rack on the bottom rung of the oven. Preheat the oven to 450° F.
With floured hands, stretch and press the pizza dough onto the bottom of a jelly-roll pan. Spread the onion mixture onto the dough. Spoon the tomato mixture on top. Sprinkle with cheese, olives and thyme.
Bake on the bottom rack on the oven until the crust is golded and the cheese is slightly melted 15-20 minutes. Cut into squares and serve at once.
Calories: 310, Fat: 10g, Carb: 3g
Directions.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl combine flour wheat germ and salt. Make a well in the middle and add honey and yeast mixture. Stir well to combine. Cover and set in a warm place to rise for a few minutes
Roll dough on a floured pizza pan and poke a few holes in it with a fork.
Topping:
1 teaspoon olive oil
1 Vidalia onion or 2 yellow onions, halved and thinly sliced
1 teaspoon salt
2 teaspoon butter
6 plum tomatoes, chopped (about 3 1/2 cups)
1 Tablespoon balsamic vinegar
4 ounces goat cheese, crumbled
Slice black olives
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
Heat the oil in a large nonstick skillet over medium heat. Add the onion and salt, cook stirring frequently, until the onions are golden.
Melt the butter in the same skillet. Add the tomatoes and cook, stirring frequently , until most of the liquid has evaporated, about 10 minutes. Add the vinegar and simmer about 1 minute.
Arrange one rack on the bottom rung of the oven. Preheat the oven to 450° F.
With floured hands, stretch and press the pizza dough onto the bottom of a jelly-roll pan. Spread the onion mixture onto the dough. Spoon the tomato mixture on top. Sprinkle with cheese, olives and thyme.
Bake on the bottom rack on the oven until the crust is golded and the cheese is slightly melted 15-20 minutes. Cut into squares and serve at once.
Calories: 310, Fat: 10g, Carb: 3g
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