This wholesome vegetarian pizza is rich in fiber, protein, vitamins and minerals. It is cooked on a cake of one 00% whole grain flour, topped with zucchini, tomato topping cherry, olives, basil, mozzarella and feta and baked in the oven in rectangular baking dish. You can knead the dough in advance for whole-wheat flour pizza, split it into balls and store in the freezer. And if necessary, defrost and cook. Slice a rectangular pizza into small squares and serve as a healthy and satisfying snack. Nutrition value of one serving: (total 1 pizza) Calories 470, total fat 17 g., Saturated fat g., Proteins 21 g., Carbohydrates 58 g., Fiber g., Cholesterol mg., Sodium mg., sugar d. Share with friends: 
Time: 3 hours. 25 minutes Quantity: 1 pizza Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pizza
- 1 medium zucchini zucchini, sliced in circles 0.2 cm thick. (approximately 220 gr.)
- 1 tbsp. grated semi-skimmed mozzarella
- 2 tbsp. cut cherry tomatoes in half
- 8 pitted olives, cut lengthwise into 4 parts
- 1/4 Art. crumbled feta
- 2 tsp olive oil
- 8 basil leaves torn
- White whole grain flour for work
Pizza dough made from 100% whole grain flour
- 3/4 Art. + 2 tbsp. l warm water (40-43 ° C)
- 1 tsp agave honey or syrup
- 1 tsp active dry yeast
- 2 tbsp. white whole grain flour + optional for work
- 1 tbsp. l olive oil
Recipes with similar ingredients: yeast dough, cherry tomatoes, zucchini, feta cheese, mozzarella cheese, olives, agave nectar, basil
Recipe preparation:
- Place the pizza stone or baking sheet on the lower wire rack oven and preheat to 260 ° C.
- In a medium-sized bowl, mix the squash with 1/4 tsp. salt and let the juices come out.
- Sprinkle the bottom of a metal mold measuring 22×32 cm. Culinary spray. Lay the dough on a lightly floured surface and start to give it a rectangular shape. Put the dough in prepared form and evenly press it to the edges. Put mold on the hot stone for pizza and bake the cake to half-preparedness about 10 minutes. The dough should be bottom golden.
- Remove the mold from the oven. Sprinkle an even layer of cake mozzarella. Dry the zucchini and lay out in even rows with an overlap on top of mozzarella. Sprinkle cherry tomatoes with a cooking spray and in mix in a small bowl with 1/4 tsp. salt, then cover the layer zucchini tomatoes, olives and feta. Sprinkle it all olive oil.
- Return the pizza to the oven and bake until it is browned. below, and cherry tomatoes do not fade, 18-20 minutes. Sprinkle torn basil leaves. Cut into 8 squares. Test for 100% whole grain flour pizza Mix in a measuring cup or a small bowl of warm water, honey and yeast. Let it stand until a small layer of foam forms on top, 3-5 minutes (if yeast does not foam, pour the mixture and try again with new yeast). In a medium-sized bowl, mix the flour and 0.5 tsp. salt. Add foamed yeast and olive oil and mix. all with a rigid silicone spatula. Knead the dough and shape into an even bowl in the center of the bowl. Be sure to scrape off the dough sticking to the walls of the bowl. The dough at this point will be very sticky. Tight cover the bowl with plastic wrap and place in a warm place, until the dough doubles, about 2 hours. Sprinkle lightly pan with flour. Sprinkle with flour a clean, dry working surface. Put the dough on a floured surface and knead for a few minutes, interfering with a sufficient amount flour to make the dough less sticky but still wet on touch. Form 1, 2 or 4 balls from the dough for large, medium and small pizzas. Put dough ball (s) on prepared a baking sheet. Cover with plastic wrap or towel and leave for 30 minutes. After that, you can continue to work with the test. or wrap it tightly and freeze for up to 1 month. Defrost frozen dough at room temperature, roll out and cook. Exit: 450 gr.
