If you opt for homemade dough, you can make the sauce while the dough is proofing. For evenings when time is limited, you can use a premade pizza shell. Check the package for organic ingredients and minimal additives.
1 completed recipe whole wheat dough
1 - 19 oz (540 mL) can diced plum tomatoes
1 tsp (5 mL) dried basil
1/2 tsp (2 mL) dried oregano
2 cloves garlic, minced
3 oz (75 g) mozzarella, grated
1 oz (30 g) Asiago cheese, grated
Mash tomatoes with potato masher. Place into small saucepan with basil, oregano, and garlic. Bring to boil. Reduce heat to simmer and cook uncovered for 25 to 30 minutes or until reduced to approximately 1 1/2 cups (375 mL). Cool for at least 20 minutes before using.
Preheat oven to 450 F (220 C).
If using homemade dough, shape and stretch into a 12 in (30 cm) circle and place on baker’s peel. If using ready-made shell, place on pan.
Top with 1/4 cup plus 2 Tbsp (90 mL) tomato sauce, mozzarella, and Asiago cheese.
Bake for 12 to15 minutes or until crust is golden brown. Remove from oven. Place on chopping board and cut into equal slices.
Note: This recipe makes enough sauce for four 12 in (30 cm) pizzas. If making only one pizza, divide the remaining sauce into three separate freezer-proof containers and freeze for up to 3 months.
Makes 8 slices.
One slice contains:
160 calories; 7.8 g protein; 4.8 g total fat (2 g sat. fat, 0 g trans fat); 23 g carbohydrates; 0 g fibre; 321 mg sodium
source: "Homemade and Wholesome Pizza", alive #329, March 2010
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