Pepperoni and Onion Pizza
Here’s a restaurant favourite that is whole wheat! You won’t find this thin,
crisp pizza at any take out place. Tip: You can make the dough ahead and
refrigerate it for up to 12 hours. Let dough come to room temperature before
using.
1 tsp (5 mL) Spectrum Canola Oil
2 onions, thinly sliced
2 cloves
garlic, minced
1/4 tsp (1 mL) dried thyme leaves
Pinch each salt and
pepper
1/4 cup (50 mL) sundried tomatoes
3/4 cup (175 mL) low fat pasta
sauce
2 tbsp (25 mL) chopped fresh basil
1 cup (250 mL) Yves Veggie
Pepperoni Slices
3/4 cup (175 mL) crumbled light Feta cheese
Pizza Dough:
3/4 cup (175 mL) warm water
2 1/4tsp (11 mL) active dry
yeast
1 1/3 cup (325 mL) whole-wheat flour (approx)
1/2 cup (125 mL)
wheat bran
Pinch salt
Pizza Dough: Pour water into bowl and sprinkle with yeast. Let stand for
about 10 minutes or until frothy. Stir in 1 1/4 cups of the flour, bran and salt
until ragged dough forms. Let stand, covered for 30 minutes. On floured surface,
knead dough adding more of the remaining flour as necessary to form soft
slightly sticky dough. Place in greased bowl, covered and let rest for about 1
hour or until doubled in bulk.
In non-stick skillet heat oil over medium-high heat and cook onions and
garlic stirring, for about 3 minutes or until starting to get golden. Reduce
heat to medium and add thyme, salt and pepper and continue cooking, stirring
occasionally for about 15 minutes or until onions are soft and golden brown.
Soak sundried tomatoes in 1/2 cup boiling water and let stand for 5 minutes.
Drain and chop. Punch down dough and roll out on floured surface to fit a 12 to
14-inch round pizza pan. Place on pan, stretching dough to fit as necessary.
Stir together pasta sauce, sundried tomatoes and basil. Spread over pizza
dough. Top with onions, pepperoni and sprinkle with feta cheese.
Bake in 425 F oven for about 20 minutes or until golden and crisp. Slice into
wedges and serve.
Makes 4 servings.
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