A single copy of this article may be reprinted for personal, noncommercial use only.
Recipe: Pizza margheritaBy Mayo Clinic staff
Original Article: http://www.mayoclinic.com/health/pizza-margherita/RE12392
Dietitian's tip: You can double the recipe and use the extra dough for making breadsticks or flatbread. The dough can be refrigerated for up to 24 hours before baking.
- 1 teaspoon active dry yeast
- 3/4 cup warm water
- 3/4 cup whole-wheat flour
- 2 tablespoons barley flour
- 2 teaspoons gluten
- 1 tablespoon oats
- 1/2 tablespoon olive oil
- 2 1/2 cups chopped spinach
- 2 1/2 cups sliced tomatoes
- 1/4 cup chopped basil
- 1 tablespoon minced oregano
- 1 tablespoon minced garlic
- 1 teaspoon black pepper
- 2 ounces fresh mozzarella
Whole-grain pizza dough:
To make dough, dissolve yeast in warm water, let sit 5 minutes. Mix dry ingredients together. Add oil and water-yeast mixture. Knead for 10-15 minutes for best texture. An electric mixer is helpful, but not necessary.
Let dough rise in refrigerator for a minimum of 1 hour.
Preheat oven to 450 F. Roll out dough ball on floured surface to 1/4-inch thickness. Place dough on baking sheet or pizza peel. Top with spinach, tomatoes, basil, oregano, garlic, black pepper and mozzarella. Bake for 10-12 minutes, or until cheese melts and crust is crisp.
Nutritional analysis per serving
|Serving size: 1 slice (1/6th of pizza)|
|Total fat||5 g||Total carbohydrate||20 g|
|Saturated fat||1 g||Dietary fiber||4 g|
|Trans fat||0 g||Sugars||0 g|
|Monounsaturated fat||2 g||Protein||7 g|
|Grains and grain products||1|
|Fats and oils||1|