Penn Herb Wellness Guide
Broccoli and Portobello Mushroom Pizza
- Crust1 cup filtered warm water
- 1 package yeast
- 1 Tbs honey
- 1/2 tsp kosher salt
- 2 Tbs olive oil
- 2 1/2 cups bread flour (add more if needed)
- Sauce2 Tbs olive oil
- 1/4 cup chopped onions
- Kosher salt, to taste
- 2 cloves garlic, finely chopped
- 1 6 oz can tomato paste
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp dried parsley
- 1/4 tsp fennel seeds
- 1 dash crushed red pepper flakes
- 1 can water
- 1 Tbs red wine
- Toppings2 cups Italian blend shredded cheese
- 15 slices pepperoni
- 1/2 cup sliced onions
- 1/2 cup sliced green bell peppers
- 1 cup sliced portobello mushrooms
- 1 cup broccoli, chopped into bite-size pieces
- CrustPreheat oven to 450F.
- Dissolve the package of yeast in the warm water. Add honey and salt and mix to dissolve. Add this mixture to your stand mixer. Add olive oil.
- With the paddle attachment, turn the machine on low and start adding the flour until just combined. Switch to the kneading attachment and turn on medium speed.
- Add a little flour at a time until the dough is well combined and the dough has pulled away from the edges of the bowl.
- Continue to knead the dough at medium speed for 1015 minutes. The dough should be springy.
- To test if the dough is done, tear off a small piece and slowly pull the dough at its four corners. If you can stretch the dough without it tearing and light can pass through it, then it's done. If it tears easily, keep mixing the dough for 23 minutes, and test it again.
- When the dough is done, spray a large bowl with olive oil and turn the dough into the bowl. Cover the dough with plastic wrap and let rise. If you want to use the dough soon, place it in a warm area for about 30 minutes or until the dough has doubled in size.
- If you can wait until tomorrow, place it in the refrigerator and let rise. Let the dough come to room temperature before working with it.
- When dough has risen, spread a work surface with flour or cornmeal,
- Slowly and gently stretch the dough, turning it after each stretch. Continue to stretch until the dough is the size of the pizza stone.
- Lightly drizzle or spray the top of the dough with olive oil. Place the pizza dough on a stone in preheated oven. Bake for 10 to 15 minutes or until lightly golden brown.
- SaucePreheat a small skillet or sauce pan. Drizzle with olive oil.
- Add onions and kosher salt; saut until tender. Add garlic, tomato paste, herbs, and red pepper flakes.
- Saut until fragrant, about 23 minutes. Add water and wine. The alcohol will cook off and you need the alcohol to fully develop the flavor of the tomato.
- Add a bit more kosher salt and simmer for at least 15 minutes, or until the desired consistency.
- PizzaAfter precooking your pizza dough, remove from the oven and top with the pizza sauce.
- Sprinkle 2/3 of the cheese on top of the sauce. Then place the pepperoni, onions, green bell peppers, mushrooms, and broccoli on the pizza. Sprinkle the remaining 1/3 of the cheese on top of the pizza.
- Bake in the 450F oven for approximately 1015 more minutes, or until golden brown.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2020.