Thursday, 17 February 2011

Pita Pizza

Yes, when I get my act together and start publishing, it tends to happen all at once. Here's another recipe - one that I came up with all by myself! Abby asked for pizza tonight for dinner. I had to admit that it sounded good, but so NOT on the diet. So I made one completely from scratch!!
The pita crust and the sauce are both homemade! This means that there's a good chance you'll have most of the ingredients in your house for whenever you want pizza! Is it as good as delivery? No. Of course not. Will it satisfy your craving for junk food on movie night and keep the kids & hubby happy? Probably ;-)
Makes 4 personal sized (about 8") thin crust pizzas. Or 2 larger pizzas. Serve with a large salad for a complete meal!
  • Calories: 409.9
  • Total Fat: 9.5 g
  • Cholesterol: 16.4 mg
  • Total Carbs: 58.7 g
  • Dietary Fiber: 9.7 g
  • Protein: 19.6 g

Pita Pizza!
    For Sauce: 
    1 8oz can tomato sauce 
    1/2 can water (4oz) 
    1 small onion, minced 
    1/2 green bell pepper, minced 
    1t garlic 
    1t garlic powder 
    1t onion powder 
    1t oregano 
    1t parsley 
    1/2 t basil 
    1t no-calorie sweetener  
    For Pita Crust: 
    2.5C whole wheat flour 
    1t salt 
    1t garlic powder 
    1t onion powder 
    1t dried rosemary, crushed 
    1T sugar 
    2t yeast 
    1T EVOO 
    1C hot tap water 
    For toppings: 
    8 mushrooms, sliced thinly 
    1/2 bell pepper, sliced thinly 
    4 oz part-skim mozzarella, shredded 
    8 large leaves basil, shredded (lay them on top of one another, roll up like a cigar then slice)


For Pita Crust:
1. In a large bowl combine 1C flour with salt, sugar & yeast. Add oil and water.
2. Beat with whisk for 1 minute, then add the rest of the flour 1/2C at a time.
3. The dough should be a rough shaggy mass that cleans the sides of the bowl
4. Knead for 6 minutes.
5. Heat oven to 400F (if you have a baking stone, place it inside to heat). Divide dough into 4 pieces, roll into balls , dust lightly with flour, cover with a damp towel and rise 30 minutes.

For Sauce:
1. Spray a small saucepan with spray oil and sauté onion and peppers for about 5 minutes or until wilted. Add remaining sauce ingredients and simmer 10-15 minutes.

To Assemble:
1. Roll each piece out into about a 10" circle on a floured surface. Curl up about 1/2" around the edge and press the edge firmly to the bottom - making the edge of the crust (see photo)
2. Prick the crust well with a fork (this recipe makes pocket pita if left unpricked!). Flour a wooden cutting board and place the pizza on it. Jiggle the crust to make sure it will slide. Place 1/4C sauce on the crust and spread to the edges.
3. Spread 2 sliced mushrooms, 1/4 of the bell peppers and 1 oz of cheese on the pizza, and top with 1/4 of the fresh basil.
4. Jiggle the pizza to make sure it's not stuck (help with a spatula if it is) then take it to the oven and gently slide it onto your hot stone. If you only have a metal pan, make the pizza right on it then place the pan in the oven.
5. Bake for 12 minutes or until the cheese is browning!
You could also make this into 2 full sized pizzas. Slice each into 8 pieces. 4 pieces per serving.
Number of Servings: 4

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