Whole-Wheat Cherry Tomato and Zucchini Pan Pizza

Name: Whole-Wheat Cherry Tomato and Zucchini Pan Pizza
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon active dry yeast; 1 teaspoon honey or agave syrup; 8 basil leaves, torn; 1 pint ripe cherry tomatoes, halved; 59 milliliters crumbled feta; 8 pitted kalamata olives, quartered lengthwise; 1 serving Kosher salt; 1 Tbsp extra-virgin olive oil; 2 teaspoons extra-virgin olive oil; 237 milliliters shredded part-skim mozzarella; 177 milliliters warm water (100 to 110 degrees F); 473 milliliters white whole-wheat flour, plus more for kneading; 227 grams medium zucchini, sliced 1/16 inch thick (about

The recipe Whole-Wheat Cherry Tomato and Zucchini Pan Pizzan is ready in approximately 45 minutes and is definitely an amazing vegetarian option for lovers of Mediterranean food. For $8.62 per serving, you get a main course that serves 1. One portion of this dish contains approximately 71g of protein, 57g of fat, and a total of 1729 calories. Head to the store and pick up part-skim mozzarella, kosher salt, kosher salt, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Set a pizza stone or baking sheet on the bottom rack of the oven and preheat to 500 degrees F. Toss the zucchini with 1/4 teaspoon salt in a medium bowl and let sit.

Ingredients you will need

Zucchini

Salt

Equipment you will use

Baking Sheet

Pizza Stone

Bowl

Oven

Spray the bottom of a 9-by-13-inch metal pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Place the dough on a lightly floured surface and start pressing it into a rectangular shape.

Ingredients you will need

Dough

Transfer the dough to the prepared pan and press it evenly all the way to the edges.

Ingredients you will need

Dough

Equipment you will use

Frying Pan

Place the pan on the hot pizza stone and partially bake for about 10 minutes. The bottom should be lightly golden brown and crisp.

Equipment you will use

Pizza Stone

Oven

Frying Pan

Remove the pan from the oven.

Equipment you will use

Oven

Frying Pan

Sprinkle the crust with the mozzarella in an even layer. Pat-dry the zucchini and shingle the rounds in a single layer over the mozzarella. Spray the cherry tomatoes with cooking spray and toss with 1/4 teaspoon salt in a small bowl, then top the zucchini layer with the tomatoes, olives and feta.

Ingredients you will need

Cherry Tomato

Cooking Spray

Mozzarella

Tomato

Zucchini

Olives

Crust

Feta Cheese

Salt

Equipment you will use

Bowl

Drizzle all over with the olive oil.

Ingredients you will need

Olive Oil

Return the pizza to the oven and bake until the bottom is deep golden brown and the cherry tomatoes have wilted, 18 to 20 minutes,

Ingredients you will need

Cherry Tomato

Equipment you will use

Oven

Top with torn basil leaves.

Ingredients you will need

Fresh Basil

Cut into 8 squares.

Stir together the warm water, honey and yeast in a measuring cup or small bowl.

Ingredients you will need

Honey

Water

Yeast

Equipment you will use

Measuring Cup

Bowl

Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.)

Ingredients you will need

Yeast

Whisk the flour and 1/2 teaspoon salt together in a medium bowl.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula. Form the dough into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.

Ingredients you will need

Olive Oil

Dough

Yeast

Wrap

Equipment you will use

Plastic Wrap

Spatula

Bowl

Lightly dust a baking sheet with flour.

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Sheet

Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch. Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas.

Ingredients you will need

Dough

All Purpose Flour

Place the dough ball(s) on the prepared baking sheet. Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes. The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month. Thaw frozen dough at room temperature, shape and cook as desired.

Ingredients you will need

Dough

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Kitchen Towels