Recipes

Ham and Mushroom Pizza

Yield: 8 slices

1recipe Pizza dough (see below)

¾ cup tomato

1 cup shredded reduced-fat mozzarella cheese

3 ounces ham, thinly sliced and cut into thin strips (cut fat from edges and discard)

¾ cup thinly sliced fresh mushrooms

½ teaspoon Italian seasoning

Preparations

• Stir together in a large bowl ¾ cup of the flour and all the wheat germ, yeast, and salt.  Place the milk and honey in a small saucepan, and heat until very warm.  Add the mixture to the flour mixture, and stir to mix.  Stir in enough of the remaining flour, 3 tablespoons at a time, to form a soft dough.
• Sprinkle 2 tablespoons of flour over a flat surface.  Knead the dough there for 5 minutes, gradually adding just enough of the remaining flour to form a smooth, satiny ball.  Don’t make the dough too stiff.
• Lightly oil a large bowl and place the ball of dough in the bowl.  Cover the bowl with a kitchen towel, and let dough rise in a  warm place for about half an hour, until doubled in size.
• When the dough has risen, punch it down, shape in into a ball, and turn it onto a lightly floured surface.  The dough is now ready for shaping, and pizza topping.

Nutrition Facts (per slice)
Calories 149
Carbohydrate 21.5g
Fiber .9g
Protein 9g
Total fat 3g
Cholesterol 7mg

Pizza Dough

Yield: about ¾ pound dough, enough for a 14-inch thin or 12-inch thick crust

1 ¼ plus 2 tablespoons bread flour

1/3 cup toasted wheat germ

1 ½ teaspoons rapid rise yeast

¼ teaspoon salt

1 ¼ cups plus 2 tablespoons skim milk

1 teaspoon honey

Preparations

• Stir together in a large bowl ¾ cup of the flour and all the wheat germ, yeast, and salt.  Place the milk and honey in a small saucepan, and heat until very warm.  Add the mixture to the flour mixture, and stir to mix.  Stir in enough of the remaining flour, 3 tablespoons at a time, to form a soft dough.
• Sprinkle 2 tablespoons of flour over a flat surface.  Knead the dough there for 5 minutes, gradually adding just enough of the remaining flour to form a smooth, satiny ball.  Don’t make the dough too stiff.
• Lightly oil a large bowl and place the ball of dough in the bowl.  Cover the bowl with a kitchen towel, and let dough rise in a  warm place for about half an hour, until doubled in size.
• When the dough has risen, punch it down, shape in into a ball, and turn it onto a lightly floured surface.  The dough is now ready for shaping, and pizza topping.

Nutrition Facts

NA