Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.
"We live in an age when pizza gets to your home before the police." -Jeff Arder, Comedian
The refrigerator light goes on...
Using whole wheat pizza dough for pizza recipes is a great way to get extra fiber. The dough has more body than regular pizza dough and a mellow, sweet flavor. And it adds 6 grams of fiber to your diet.
The pizza dough can be made in a half batch for two servings, and the dough freezes well.
There are some good ready made gluten free pizza doughs on the market. Bob's Red Mill makes a good pizza dough mix. Most all gluten free pizza doughs are very sticky, and using a silicon pastry mat, a non-stick baking tray, or non-stick foil makes shaping the pizza rounds easier. With gluten free pizza dough it is a good idea to bake the pizza crust on one side for about 5 minutes. Turn and bake for another 3 to 5 minutes. After the dough is pre-baked, spread your toppings on the pizza for baking.
Using a pizza stone makes terrific pizza. Having the stone preheated to 500°F means the bottom of the pizza crisps up nicely.
Pizza with Dill Pesto and Potato
Servings: 1 | Serving size: 1 pizza
Cooking Time: 30 Minutes (once the pizza dough and pesto are made)
This recipe can easily be multiplied, and leftovers are, well, cold pizza. Use the extra dill pesto for sandwiches or pasta dishes.
This recipe also requires making Whole Wheat Pizza Dough and Dill Pesto
Ingredients
- 1 quart water
- 1 1/2 ounces small red potatoes
- 1.5 Tbsp dill pesto
- 1 ounce shredded part-skim mozzarella
- 1/2 ounce Parmigiano-Reggiano (grated)
- 1/4 whole wheat pizza dough
- fresh ground black pepper to taste
Place the water in a stock pot over high heat. Bring to a boil and add the potatoes. Cook the potatoes until slightly tender. Remove and allow them to cool. Slice into rounds about 1/4 inch thick.
Pizza is best baked on a pizza stone but a cookie sheet will work as well. Place the baking stone or cookie sheet in an oven that has been preheated to 500°F.
Using 1/4 of the pizza dough recipe (for each pizza), gently stretch into 8 inch rounds. Don't work too hard to get a perfectly round shape.
Once the dough is formed, place the pizza dough on a floured peel and spread the pesto over the dough. Top with slices of potato and sprinkle with the mozzarella.
Place the pizza on the heated pizza stone and bake for about 12 - 15 minutes until the crust is golden brown.
Nutrition Facts
Serving size: 1 pizza (includes dough and toppings)
Servings: 1
Amount Per Serving
| Calories 526 | |
| % Daily Value |
| Total Fat 15g | 20% |
| Saturated Fat 6g | 30% |
| Monounsaturated Fat 5g | |
| Trans Fat 0g | |
| Cholesterol 30mg | 10% |
| Sodium 553mg | 24% |
| Total Carbohydrates 78g | 28% |
| Dietary Fiber 10g | 35% |
| Sugars 7g | |
| Protein 23g |
| Vitamin A 11% | Vitamin C 4% |
| Calcium 31% | Iron 19% |
| Vitamin K 45mcg | Potassium 542mg |
| Magnesium 109mg | |