Page 97 - EatingWell Special Edition Superfoods 2019
P. 97
R E C I P E S
Loaded Garden Pizz’alad 1 teaspoon sugar 1. To prepare pizza dough:
ACTIVE: 1 hr 1¼ cups bread flour or all- Stir water, yeast and sugar in
TOTAL: 2 hr purpose flour a large bowl; let stand until
TO MAKE AHEAD: Prepare dough ¾ cup whole-wheat pastry the yeast has dissolved, about
through Step 2, cover the bowl flour or all-purpose flour 5 minutes. Stir in bread flour (or
with plastic wrap and refrigerate ½ teaspoon salt all-purpose flour), whole-wheat
for up to 1 day. Or tightly wrap flour (or all-purpose flour) and
unrisen dough in oiled plastic TOPPING & SALAD salt until the dough begins to
wrap and freeze for up to 3 1 tablespoon extra-virgin come together.
months. Defrost in the refrigerator olive oil 2. Turn the dough out onto a
overnight. Let refrigerated (or ¾ cup shredded provolone lightly floured work surface.
previously frozen) dough stand cheese Knead until smooth and elastic,
at room temperature for 1 hour 2 cups chopped romaine about 10 minutes. Place the
before rolling out. lettuce dough in an oiled bowl and turn
EQUIPMENT: Pizza stone 1 small red bell pepper, to coat.
Here a garden salad packed with diced 3. Cover the bowl with a clean
lettuce, bell pepper and avocado 1 avocado, diced kitchen towel; set aside in a
rests atop a provolone cheese 1 cup sliced button warm, draft-free place until the
pizza. And it’s all drizzled with mushrooms dough has nearly doubled in
tangy homemade ranch dressing. 1 cup cherry tomatoes, halved size, about 1 hour.
We recommend a knife, a fork and 1 clove garlic, minced 4. To bake pizza and prepare
plenty of napkins to dig into this ⅛ teaspoon salt topping & salad: Position rack
pizz’alad! Using bread flour gives ⅓ cup reduced-fat in lower third of oven, place
the pizza crust a crisp and sturdy sour cream a pizza stone on the rack and
structure, but all-purpose flour ⅓ cup buttermilk preheat oven to 500°F. Let
works well in its place. 1 tablespoon chopped the stone heat at 500° for
WHOLE-GRAIN PIZZA DOUGH fresh chives 20 minutes.
⅔ cup lukewarm water 1 tablespoon chopped 5. Roll pizza dough on a lightly
1 teaspoon instant or fresh dill floured surface into a 12- to 14-
RapidRise yeast ½ cup alfalfa sprouts inch circle (depending on the size
of your stone). Transfer to a lightly
floured pizza peel (or inverted
baking sheet).
6. Brush the dough with oil and
sprinkle cheese on top. Slide the
pizza onto the hot stone. Bake
until golden and crispy, 8 to
10 minutes.
7. Meanwhile, toss lettuce, bell
pepper, avocado, mushrooms and
tomatoes in a large bowl.
8. Mash garlic and salt together
with a fork in a small bowl to
make a coarse paste. Stir in sour
cream, buttermilk, chives and dill
until combined.
9. When the pizza is done,
transfer to a large cutting board
and let cool for 5 minutes.
Drizzle 2 tablespoons of the
dressing over the pizza. Mound
the salad in the middle and driz-
zle with the remaining dressing.
Top with alfalfa sprouts and
serve immediately.
SERVES 5: ⅕ pizza each
CAL 370 / FAT 15G (SAT 5G) / CHOL 16MG /
CARBS 48G / TOTAL SUGARS 4G
(ADDED 1G) / PROTEIN 13G / FIBER 7G /
SODIUM 457MG / POTASSIUM 525MG
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