Go-For-A-Walk Pizza

farmers marketgrainscookingmakeovers
Written By Judy Doherty, MPS, PCII

Whole Grain PizzaThis easy pizza features a whole grain crust and fresh vegetables from a local farmer's market. Best of all, the dough was mixing and rising while our family went for a walk. The secret? A bread machine!Vegetarian Go-For-A-Walk-PizzaWhole Grain Pizza Dough:Ingredients:

  • 1 cup warm water
  • 2.5 cups 100% white whole wheat flour (we recommend King Arthur brand, which is available in most stores. You can also use all-purpose flour).
  • 1 tsp sugar
  • 1 tsp olive oil
  • 1/2 tsp dried yeast
  • Dash of salt

Directions:

  1. Place all ingredients in the bread machine in the order listed above. (That's with the water on the bottom and the dry items on top).
  2. Make sure that the machine is in "dough" mode. Turn it on, then go for a 40 minute walk.
  3. Come back and the dough will have risen almost to the top of the bowl.
  4. Preheat the oven to 475 degrees. Turn the dough out onto an oiled pizza pan and press it flat.
  5. Prebake the shell for 10 minutes.
  6. Remove the shell from the oven and flip it.
  7. Top with your toppings (inspiration below) and bake for another 10 minutes.
  8. Cut into 8 slices. Serves 4 people - 2 slices per person.

Toppings:

  • 1 cup no-added-salt tomato sauce
  • 1 cup bruschetta or diced ripe tomatoes
  • 1 cup shredded fresh spinach
  • 1 tablespoon fresh basil
  • Dash olive oil
  • Black pepper to taste
  • 1 cup shredded skim mozzarella cheese

2013-05-13 19.53.45Enjoy!Looking for more cooking inspiration? Take a look through our Nutrition Education Store!

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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