Chicken Sausage & Herb Wheat Pizza
With a quickly made crust, this pizza is faster and healthier than ordering out.
- 1 cup (250 mL) all-purpose flour, plus additional for dusting
- 1/2 cup (125 mL) whole wheat flour
- 1 1/2 tbsp (22 mL) fresh rosemary leaves, finely chopped, divided
- 1 tsp (5 mL) active dry yeast
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) warm water (110–120ºF/43–49ºC)
- 2 tsp (10 mL) olive oil, divided
- 1 tsp (5 mL) honey
- 6 oz (175 g) cooked Italian chicken sausage links (2 links)
- 2 plum tomatoes, seeded
- 2 garlic cloves, pressed
- 1 tbsp (15 mL) yellow cornmeal
- 1 3/4 oz (50 g) Provolone cheese
- 1/4 tsp (1 mL) coarsely ground black pepper
- 1/4 cup (50 mL) loosely packed fresh basil leaves, thinly sliced
Preheat the oven to 450°F (230°C). Combine the flours, 1 tbsp (15 mL) of the rosemary, yeast, and salt in a Stainless Steel Mixing Bowl (4-qt./4-L). Using theStainless Steel Mini Whisk, whisk together the water, 1 tsp (5 mL) of the oil, and honey in an Easy-Read Measuring Cup (2-cup/500-mL). Add the water mixture to the flour mixture; mix just until the dough begins to come together using a Small Mix ’N Scraper®. Turn the dough out onto a lightly-floured Pastry Mat. Knead the dough 4–5 minutes or until it's smooth and elastic, but not sticky. Shape the dough into a ball and return it to the mixing bowl; cover with plastic wrap. Let the dough rise in a warm place for about 20 minutes.
Meanwhile, dice the sausage and tomatoes, set aside. Combine the remaining ½ tbsp (7 mL) rosemary, remaining 1 tsp (5 mL) of oil, and the pressed garlic in a 1–Cup Prep Bowl. Sprinkle the cornmeal over a Large Round Stone. Place the dough onto the center of the baking stone. Using a Baker’s Roller®, roll the dough to within ½" (1 cm) of the stone's edge. Brush the oil mixture over the dough with a Chef’s Silicone Basting Brush. Bake for 8–10 minutes or until the crust is light golden brown.
Remove the baking stone from the oven to Stackable Cooling Rack. Top the crust with the sausage and tomatoes. Using a Rotary Grater, grate the cheese over the pizza. Bake for 4–6 minutes or until the crust is deep golden brown and the cheese is melted. Remove the pizza from the oven and sprinkle with black pepper and basil.
- 4 servings of 1/4 pizza
Nutrients per serving:
Calories 320, Calories from Fat 90, Total Fat 10 g, Saturated Fat 3.5 g, Trans Fat 0 g, Cholesterol 40 mg, Sodium 480 mg, Total Carbohydrate 40 g, Dietary Fiber 4 g, Sugars 2 g, Protein 17 g
U.S. Diabetic exchanges per serving:
2 ½ starch, ½ vegetable, 1 high-fat meat (2 ½ carb)
To ensure a thin, crisp crust, do not let the dough rise longer than 20 minutes.