Wholewheat Cherry Tomato and Courgette Pan Pizza
- 1 medium courgette, sliced 1/16 inch thick (about 8 ounces)
- Cooking spray
- One 1-pound ball 100% Wholewheat Pizza Dough (recipe follows)
- White wholemeal flour, for work surface
- 1 cup shredded low-fat mozzarella
- 1 pint ripe cherry tomatoes, halved
- 8 pitted kalamata olives, quartered lengthwise
- 1/4 cup crumbled feta
- 2 teaspoons extra-virgin olive oil
- 8 basil leaves, torn
- For the wholewheat pizza dough
- 3/4 cup plus 2 tablespoons warm water
- 1 teaspoon honey or agave syrup
- 1 teaspoon active dry yeast
- 2 cups white wholemeal flour, plus more for kneading
- 1 tablespoon extra-virgin olive oil
Serves: One 9x13 pan pizza
Stir together the warm water, honey and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)
Whisk the flour and 1/2 teaspoon salt together in a medium bowl. Add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. Form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
Lightly dust a baking sheet with flour. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas. Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes. The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month. Thaw frozen dough at room temperature, shape and cook as desired.
Set a pizza stone or baking sheet on the bottom rack of the oven and preheat to 220°C. Toss the courgette with 1/4 teaspoon salt in a medium bowl and let sit.
Spray the bottom of a 9-by-13-inch metal pan with cooking spray. Place the dough on a lightly floured surface and start pressing it into a rectangular shape. Transfer the dough to the prepared pan and press it evenly all the way to the edges. Place the pan on the hot pizza stone and partially bake for about 10 minutes. The bottom should be lightly golden brown and crisp.
Remove the pan from the oven. Sprinkle the crust with the mozzarella in an even layer. Pat-dry the courgette and shingle the rounds in a single layer over the mozzarella. Spray the cherry tomatoes with cooking spray and toss with 1/4 teaspoon salt in a small bowl, then top the courgette layer with the tomatoes, olives and feta. Drizzle all over with the olive oil.
Return the pizza to the oven and bake until the bottom is deep golden brown and the cherry tomatoes have wilted, 18 to 20 minutes,
Top with torn basil leaves. Cut into 8 squares.
Per serving (2 squares): Calories: 470; Fat: 17 g (Saturated: 6 g); Cholesterol: 30mg; Sodium: 980 mg; Carbohydrate: 58 g; Fiber: 11 g; Protein: 21 g; Sugar: 5 g