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3
Basic Whole Wheat
Pizza Dough
A healthier alternative, this dough can
substitute for the white pizza dough in any of
the recipes.
Makes three 12-inch pizzas (24 servings)
2¼ teaspoons active dry yeast
1 teaspoon granulated sugar
2
⁄
3
cups warm (105°-110°F) water
2½ cups unbleached all-purpose flour,
plus more for dusting
1½ cups whole wheat flour
1½ teaspoons kosher or sea salt
2 tablespoons extra virgin olive oil
2
⁄
3
cups cold water
Dissolve the yeast and sugar in the water. Let
stand 3 to 5 minutes, or until the mixture gets
foamy.
Place the flours, salt and olive oil in the work
bowl of a Cuisinart
®
Food Processor fitted
with the dough blade. Pulse about 5 times to
mix; scrape down the sides of the bowl.
Add the cold water to the yeast mixture. With
the motor running, slowly pour the liquid
yeast mixture through the feed tube. Process
until a dough ball forms. Continue to let the
machine run for an additional minute to
knead. Dough will be slightly sticky.
Lightly dust a sealable plastic bag with flour.
Dust dough with flour. Place the dough in the
floured bag; squeeze out all of the air and
seal. Let rise in a warm place for 45 minutes
to 1 hour.
Nutritional information per serving:
Calories 85 (15% from fat) • carb. 15g • pro. 3g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 85mg
• calc. 4mg • fiber 1g
Simple Pizza Sauce
This sauce is an easy, tasty topping for
homemade pizzas.
Makes 2½ cups sauce
1 tablespoon extra virgin olive oil
1 medium onion, cut into 1-inch
pieces
(approximately 1 cup chopped)
4 cloves garlic, finely chopped
¾ teaspoon dried basil
¼ cup dry white wine
1 can (28 ounces) plum tomatoes,
with juices
2 sprigs fresh basil (10-12 large
leaves)
½ teaspoon kosher salt
¼ teaspoon freshly ground black
pepper
¼ -¾ teaspoon crushed red pepper flakes,
(optional, to taste, for a spicier
sauce)
Heat the oil over medium heat in a 2¾-quart
saucepan; add the onion, garlic, and dried
basil. Cook, stirring for 2 to 3 minutes, until
the onions begin to soften and the basil
becomes fragrant. Stir in the white wine and
allow the mixture to simmer until just
evaporated. Add the canned tomatoes with
their juices, basil sprigs, salt, black and red
pepper. Bring to a boil, then reduce the heat
to low, cover loosely and simmer for 40 to 45
minutes. Blend sauce by either using a hand
blender directly in saucepan or carefully
purée in batches in a regular blender or food
processor.
Return sauce to pan if necessary and
continue to simmer sauce, uncovered for an
additional 30 to 40 minutes to achieve a thick
sauce.
Taste and adjust seasonings accordingly.
Cool before using on pizza. This sauce
freezes well.
Nutritional information per quarter cup:
Calories 40 (20% from fat) • carb. 6g • pro. 2g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 445mg • fiber 2
g
Thick Pesto Sauce
A thicker version of the popular pasta
sauce, this makes an excellent substitute
for pizza sauce.
Makes 1½ cups, about 16 servings
3 ounces Parmesan or Pecorino
Romano, ½-inch cubes
3 medium-large cloves garlic
½ cup pignoli (pine) nuts
2½ ounces fresh basil (about 3 cups
packed)
1 teaspoon freshly ground black
pepper
¾ cup extra virgin olive oil
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