Wednesday, June 17, 2015


Tonight's arugula pesto pizza with ricotta and zucchini has an equally interesting crust that's made with yogurt.  

Arugula Pesto Pizza

(2-7 inch pizzas)


Mix in mixing bowl.
1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
Dash salt
1 1/4 teaspoon rapid rise yeast

Heat yogurt to 125 degrees.  Add to bowl with flour mix and beat on low speed for 2 minutes.
1/2 cup nonfat Greek yogurt

1 teaspoon olive oil
1/4 cup warm water (125 F) 
Mix 2 minutes more.

Slowly add 
1/4 cup whole wheat flour
1/2 cup all purpose flour 
Knead until dough leaves the side of the bowl.  Cover and let rise until double.  Punch down;  divide in half.  Place in 7 inch deep dish pizza pans and press to cover bottom and up sides. 


Chop in food processor.  Sprinkle over crusts.
1 garlic clove
1 tablespoon almonds
1 teaspoon. olive oil
1 cup spinach arugula mix

2 tablespoons parsley
2 tablespoons Parmesan cheese


Mix.  Portion over bottom of crust.  
1/4 cup part skim ricotta cheese
Mrs. Dash

Fresh ground pepper

Top with:
1/2 zucchini, sliced thin

Fresh basil
2 tablespoons Parmesan Cheese, grated
Bake at 500 F. degrees 10 minutes.  Turn oven to broil for 1-2 minutes.

Our salad is accompanied by fresh lettuce mix with radishes, broccoli, mushrooms and more-most from the local farmers markets.


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