Low-Fat Ways to Cook Vegetarian by Cooking Light 1996
Dissolve sugar and yeast in warm water in a small bowl; let stand 5 minutes. Place flour, 1/2 cup cornmeal, and 1/4 teaspoon salt in food processor, and pulse 2 times or until blended. With processor on, slowly add yeast mixture and 1 tablespoon oil through food chute; process until dough forms a ball. Process for 1 additional minute.
Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times. Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add green pepper, onion, and crushed garlic, and saute 5 minutes. Add mushrooms, oregano, and 1/4 teaspoon salt; saute 3 minutes or until tender. Remove from heat; let cool.
Punch dough down; cover and let rest 5 minutes. Divide dough in half. Roll each half into an 11-inch circle on a lightly floured surface. Coat 2 (9-inch) round cakepans with cooking spray, and sprinkle each with 1 tablespoon cornmeal. Place a circle of dough in each pan, and press dough up sides of pan. Cover and let rise 20 minutes or until puffy.
Spread half of vegetable mixture over each prepared crust, and top each with half of the crushed tomatoes. Sprinkle cheeses evenly over pizzas.
Bake at 475 degrees for 15 minutes. Reduce temperature to 375 degrees, and bake pizzas an additional 15 minutes. Cut each pizza into 4 wedges.
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Serving Size: 1 Serving (1776g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 923 | ||
Calories from Fat: 101 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 21.9mg | 7 % | |
Sodium 336.8mg | 12 % | |
Potassium 2573.7mg | 68 % | |
Total Carbohydrate 184.9g | 54 % | |
Dietary Fiber 29.2g | 117 % | |
Sugars, other 155.6g | ||
Protein 31.6g | 45 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 923
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