For a variation on this recipe, top with chopped arugula and mushrooms.
For the Dough
1 1/4 cups warm water at approximately 110˚F
1 T bsp agave nectar
1 package active dry yeast
1 1/2 cups whole wheat white flour
1 1/2 cups unbleached all-purpose flour
1 tsp sea salt
1 T bsp extra-virgin olive oil
Additional flour for kneading
For the Topping
1 28-oz can of tomatoes
1 8-oz ball of buffalo mozzarella, thinly sliced
Sea salt and freshly ground black pepper
1 cup fresh basil leaves, torn into 1-inch pieces
1 2-oz block Parmesan cheese
To assemble the pizzas:
- Preheat oven to 550˚F.
- Drain the tomatoes and tear them into four pieces each, discarding any visible seeds.
- Put one ball of dough on a piece of parchment paper and flatten it with your hands. Gently stretch to form a 10-inch circle. If using a pizza stone, preheat the stone for one hour at 500˚F. If you're not using a stone, use a rectangular baking sheet, turned over.
- Shape the pizza on the parchment paper and then top with tomato pieces and mozzarella slices. Sprinkle with sea salt and pepper. Repeat this process with the remaining dough so you have three pizzas.
- Place each pizza (and parchment paper) on the hot stone or baking sheet and bake for two to three minutes until the dough is firm. Pull the parchment from under the pizza and bake for 15–20 minutes longer or until the top is bubbly and the crust is golden brown.
- Sprinkle the torn basil over the hot pizzas, grate Parmesan cheese on top and serve immediately.
Per Serving 441 calories, 18 g protein, 51 g carbohydrates, 6 g fiber, 14 g fat, 7 g saturated fat, 37 mg cholesterol, 771 mg sodium
Source: Chef Art Smith, a spokesperson for the Taking Diabetes to Heart campaign and publisher of Art Smith’s Healthy Comfort (Harper Collins, 2013)
From our sister publication Diabetes Focus, Fall 2013