GOOD AND HEALTHY
f o o d
G A R D EN FR ES H PIZZA
PREP: 30 MIN. RISE:12HRS+1 HR
BAKE: 20 MIN. OVEN400°F
2
cups all-purpose flour
Vi
cup white whole wheat flo u r or
w holew heat flour
Vi
cup cornm eal
'A
tsp. active d ry yeast
i
tsp. salt
Olive oil
Vi
cup no-salt-added tom ato sauce
Vi
tsp. dried Italian seasoning
3
to 4 cups fresh vegetables such
as halved ch erry tom atoes,
broccoli florets, and shredded
radicchio
1
cup mushroom s, halved or sliced
2
oz. chorizo sausage, cooked and
drained
Vi
cup crum bled feta cheese or
i cup shredded mozzarella cheese
1. In large bowl combine both flours,
cornmeal, yeast, and salt. With spoon
gradually stir in
1
Vt
cups
w arm w ater
(120° to 130°F.), stirring until all is
moistened. The mixture will be a soft,
sticky dough. Cover bowl and let stand
at room temperature 12 to 24 hours.
2
. Line a 15xl0xl-inch baking pan with
parchment paper. Brush parchment
with olive oil. Turn dough out onto
prepared pan. Using well-oiled hands
or a rubber spatula, gently push dough
to edges and corners of pan (dough will
be sticky). Cover; let rest for 1 to 1
Vi
hours or until puffy and dough pulls
away slightly from edges of baking pan.
3
. Preheat oven to 400°F. Pre-bake
crust 10 minutes. Combine tomato
sauce and dried Italian seasoning, and
spread over hot crust. Add vegetables
(except radicchio), mushrooms, cooked
chorizo, and cheese. Bake 10 to 15
minutes more or until golden brown.
Add radicchio. Serve immediately.
MAKES 6 SERVINGS.
EACH SERVING
336
cal, 8 g total fa t (3gsat.
fat), 19 mgchol, 659 m g sodium, 54 gcarbo,
4 g fiber, 12gpro. Daily Values: 10% vit.A,
32% vit. C, 8% calcium, 16% iron.
{ spotlight on }
whole
IT DOESN’T TAKE MUCH
T h is recipe
includes
Vi
cup of w hole w heat flo u r and
Vi
cup of cornm eal, which is up to a third
of yo ur daily requirem ent fo r whole grains,
says o ur Test Kitchen nutritionist, Elizabeth
Burt, R.D. “ It's the perfect am ount if your
fam ily doesn't love whole grains,” she says.
“ It gives just a hint of the nutty w hole-
wheat flavor. You can w ork yo ur way up
from there.”
strain o f wheat, w hich many people find
to be less bitter. It's been available
nationw ide fo r about 10 years both in
baked goods and as flo u r fo r hom e bakers
(bobsredm ill.com , kingarthurflour.com ).
OTHER WAYS TO USE IT Bring the
A W H ITER SHADE
O F
PALE
For this
recipe, we used w hite w hole w heat flo u r
because it has a m ilder flavo r yet the
sam e nutrition as the m ore fam iliar
regular w hole wheat. W hite w hole w heat
is ground from a different, lighter-colored
healthfulness of w hole w heat flo u r to
other recipes. O ur Test Kitchen found that
replacing a quarter to a third o f the all-
purpose flo u r w ith w hole w heat gave the
best results. Try it in pancake and w affle
batter, m uffins, scones, and biscuits.
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