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Recipes

California Pizza
Carrot juice in the crust (which gives it an appealing golden color) and shredded carrots in the tomato sauce (which give it a chunkier texture) are the secret ingredients in this carotene-rich pizza.
    Pizza Dough:
  • 1-1/2 cups carrot juice
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon sugar
  • 3-1/2 cups flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • Cornmeal, for dusting the baking sheet (optional)

    Sauce & Toppings:
  • 2 cans (8 ounces each) no-salt-added tomato sauce
  • 1 large carrot, shredded
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon oregano
  • 1/4 teaspoon black pepper
  • 2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 8 cups (packed) chopped stemmed spinach
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 1 small yellow bell pepper, cut into thin slivers
  • 1 cup cherry tomatoes, halved
  • 1/2 cup finely slivered red onion (optional)
  • 1/4 cup fresh jalapeño pepper rings

1. To make the dough: In small saucepan, warm 1/4 cup of carrot juice to lukewarm (105°F); remove from heat. I a small bowl, dissolve yeast and sugar in lukewarm carrot juice. Let sit until creamy, about five minutes.

2. In a large bowl, combine flour, salt, and cayenne, mixing until well combined. Beat in yeast mixture and remaining 1-1/4 cups carrot juice; knead until dough is smooth and elastic. Transfer to bowl that has been sprayed with nonstick cooking spray, cover, and place in a warm spot until almost doubled in bulk, about 45 minutes.

3. Meanwhile, make the sauce: In large nonstick skillet, combine tomato sauce, carrot, 2 tablespoons of chopped basil, the oregano and black pepper, and bring to a boil over medium heat. Reduce heat to a simmer, cover, and cook until carrot is tender, about five minutes. Remove from heat and set aside to cool.

4. In a large nonstick skillet, heat oil over medium-high heat. Add garlic and cook, stirring frequently, until soft, about four minutes. Stir in spinach and remaining 2 tablespoons basil, and cook until spinach is wilted, about four minutes. Drain in a strainer.

5. Preheat oven to 500°F. Punch dough down and turn out onto lightly floured board. Roll dough out to a 13-inch round. Fit circle of dough onto large baking sheet (if desired, sprinkle sheet with cornmeal before placing dough on top). Roll dough inward all the way around to form a high edge.

6. Spoon sauce evenly over dough and bake on lowest shelf of oven for 10 minutes. Spoon spinach over tomato sauce and sprinkle cheese over spinach. Arrange bell pepper, pear tomatoes, onion (if using), and jalapeño rings on top. Continue to bake pizza on lowest shelf until crust is browned and cheese is melted.


Nutritional Information
Per serving: 472 calories, 9.4g total fat, 3.5g saturated fat, 3.6g monounsaturated fat, 0.9g polyunsaturated fat, 6.1g dietary fiber, 20g protein, 79g carbohydrate, 16mg cholesterol, 327mg sodium.
Good source of: beta-carotene, fiber, folate, iron, lutein & zeaxanthin, lycopene, magnesium, potassium, quercetin, selenium, vitamin B6, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
6

Prep Time
85