Veggie Pizza or Pizza Primavera IMPORTANT: The secret to using fat-free cheese on pizza is to make your crust, sprinkle on your cheese, then pour on your sauce, and toppings. Make sure the fat-free cheese is covered by the other ingredients. This should give you the flavor without it becoming a melted glue. Quick Rising Dough 1 3/4 to 2 cups all-purpose white flour 1 package rapid rise yeast 1 teaspoon salt 1/2 teaspoon sugar 2/3 cup water (microwave on high for 50 to 55 seconds) In a large mixing bowl, stir together flour, yeast, salt and sugar. Heat water to 125 - 130 degrees. With a wooden spoon, gradually stir water into flour mixture. Stir well. Gradually add enough of remaining flour to make a firm, soft, dough. Turn onto lighly floured surface. Kneed 8-10 minutes or until smooth. Cover with plastic and let set for 10 minutes. Roll out dough. Preheat oven to 500 (yes 500) degrees F. Dust pizza pan with cornmeal. Place dough into pan. Top with the following. 1 cup fat free cheese or combo. fat free and reduced fat (I know we don't use regular cheese, but I feel I need to report the recipe accurately for the nutrition information to make sense. Don't be mad please.) 1 cup pizza sauce (Ragu is pretty low in sodium) fresh chopped basil 4-5 cups fresh vegetables, i.e., thinly sliced tomatoes, zucchini, muschrooms, onion, grean, red and yellow peppers, artichokes (not canned in oil) or any veggie you prefer. Top pizza with the fat-free cheese, Cover with sauce, basil and veggies Bake for 10 to 14 minutes or until the crust is crisp and brown. Yields 8 slices
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