Greasy, thick crust pizzas are out. Artisan pizzas are in. I prefer thin crust pizzas with exotic toppings – anything from various cheeses to veggies not usually found on pizzas. Tonight, I was in the mood for something easy, filling and healthy. The following is my creation, a fuse between salad and pizza. The leafy greens really give it the “healthy” feel. That way, I don’t feel so bad about inhaling the carbs.
I decided to take it upon myself to not only put the pizza together, but make the dough as well. I remember when I was younger my mom made dough at home. It looked easy enough. The dough didn’t take too long. Luckily we weren’t starving. We just had a late dinner.
IngredientsPizza Dough (recipe below) Zucchini Shredded Mozarella Roma Tomatoes, sliced Frozen Shrimp, cooked Mixed Greens Tomato Sauce (I use Prego)
DirectionsCut zucchini into ½ inch slices Cut tomatoes into ½ inch thick slices Place tomatoes and zucchini on a baking sheet Coat with olive oil, and bake for 15 minutes on 425 degrees. (I suggest roasting the veggies while the dough rises) Brush olive oil on the dough, add a thin layer of tomato sauce and cheese, then carefully place vegetables and shrimp on the pizza dough, cover with cheese. Bake for 20 minutes, on 350 until brown. Add mixed greens before serving.
Ingredients1 (.25 ounce) package Active Dry Yeast 1 cup Warm Water 2 cups Flour 2 tablespoons Olive Oil 1 teaspoon Salt 2 teaspoons Sugar
DirectionsIn a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine 2 cups flour, olive oil, salt, and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape.