Confession: this pizza was created when I was trying to think up a way to use old condiments in the fridge and avoid food waste, but it turned out so yummy! Loaded with toppings like artichoke hearts, sundried tomatoes, kalamata olives, banana peppers, and a creamy red pepper sauce, this pizza is worth buying new condiments for!
Recipe Type: Dinner
Serving Size: 2 slices
Makes 4 servings
- 2 teaspoons yeast
- ½ cup warm water
- 1 teaspoon powdered garlic
- 1 tablespoon olive oil
- 1¼ –1½ cups whole wheat flour
- ¼ cup drained, roasted red peppers
- ⅓ cup nonfat, plain Greek yogurt
- 4 ounces Parmesan cheese
- ½ cup artichoke hearts, chopped
- ½ cup sundried tomatoes
- 10 Kalamata olives, halved
- ¼ cup bottled banana peppers
- 15 fresh basil leaves
- Preheat the oven and a pizza stone to 400°F.
- Add yeast and warm water to a mixing bowl.
- Let rest for 5 minutes.
- Add garlic, olive oil, and whole wheat flour.
- Mix with a dough hook until the dough pulls away from the bowl and forms a soft ball.
- Let rest 5 minutes, then roll out to desired thickness.
- Using a pizza peel, slide the rolled-out dough onto a pizza stone. (If you don’t have a pizza stone, place on a greased cookie sheet.)
- Poke with a fork to prevent bubbling.
- Bake for 8 minutes.
- While the crust is baking, blend the red peppers and Greek yogurt together for the sauce.
- Remove the crust from the oven.
- Top with red pepper sauce, cheese, artichoke hearts, tomatoes, olives, and banana peppers.
- Put back in the oven for about 5–7 minutes, until everything is warm and bubbly.
- Remove from oven, then top with basil.
- Cool, then cut into 8 slices. Enjoy!
|NUTRITIONAL INFO||PER SERVING|
|Calories||420 (170 from fat)|
|Carbohydrate||44g (9g dietary fiber, 1g sugar)|
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