1 tsp. sugar
1 pkg. fast-acting yeast
1 cup very warm water
2¼ cup wheat flour
2 tsp. dried Italian seasoning
1 can (6 oz.) low-sodium whole tomatoes, chopped and drained
½ cup fresh basil leaves, chopped
2–4 Tbsp. garlic, minced (according to taste)
1 Tbsp. oregano
1 Tbsp. thyme
1 tsp. fresh pepper
6 oz. part-skim mozzarella cheese, shredded
1 large red onion, thinly sliced
½ cup fresh white
3 cups fresh spinach, chopped
1 Roma tomato, thinly sliced
Preheat oven to 425 degrees.
In a large mixing bowl, combine the sugar, yeast, warm water, and 1 cup of the flour. Mix thoroughly. Slowly mix in the remaining flour until a soft dough is formed.
Remove the dough from the bowl. Knead the dough for a few minutes and
return to the bowl. Cover the dough and set aside to rise for approximately 45–60 minutes, or until it has just about doubled in bulk.
While the dough is rising, you should prepare the vegetables and toppings.
In a large bowl, stir together the drained canned tomatoes, basil leaves,
and garlic. Add in oregano, thyme, pepper, or any other seasonings you may want to include.
Once the dough has risen, uncover the dough and punch it down lightly with your fist. Press the dough evenly into the bottom and up the sides of a
10-inch springform pan that has been sprayed lightly with cooking spray.
Top with the tomato mixture, followed by the shredded cheese and then the sliced onions and mushrooms. Layer on the chopped spinach, and top by
arranging slices of Roma tomatoes decoratively.
Bake at 425 degrees for 45 minutes. To serve, remove the ring from the springform pan.
Yield: 6 servings
Prep Time: 1 hour
Cook Time: 45 minutes
Fat Calories 37
Total Fat 4.2g
Saturated Fat 2.2g
Total Carbohydrate 43.4g
Dietary Fiber 8.9g