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Recipe: Pizza margherita

Recipe: Pizza margherita

An electric mixer is helpful but not necessary for this whole-wheat pizza dough. The dough can also be used for flatbread.

You can double the recipe and use the extra dough for making breadsticks or flatbread. The dough can be refrigerated for up to 24 hours before baking.


Directions

To make dough, dissolve yeast in warm water, let sit 5 minutes. Mix dry ingredients together. Add oil and water-yeast mixture. Knead for 10-15 minutes for best texture. An electric mixer is helpful, but not necessary.

Let dough rise in refrigerator for a minimum of 1 hour.

Preheat oven to 450 F. Roll out dough ball on floured surface to 1/4-inch thickness. Place dough on baking sheet or pizza peel. Top with spinach, tomatoes, basil, oregano, garlic, black pepper and mozzarella. Bake for 10-12 minutes, or until cheese melts and crust is crisp.


Ingredients

Whole-grain pizza dough:

  • 1 teaspoon active dry yeast
  • 3/4 cup warm water
  • 3/4 cup whole-wheat flour
  • 2 tablespoons barley flour
  • 2 teaspoons gluten
  • 1 tablespoon oats
  • 1 tablespoon olive oil

Toppings:

  • 2 1/2 cups chopped spinach
  • 2 1/2 cups sliced tomatoes
  • 1/4 cup chopped basil
  • 1 tablespoon minced oregano
  • 1 tablespoon minced garlic
  • 1 teaspoon black pepper
  • 2 ounces fresh mozzarella

Exchange Data
Dash
Dairy 
Fats
Fruits 
Grains
Meat 
Nuts_Seeds_Drybeans 
Sweets 
Vegetables
Diabetes
Fats 
Freefoods 
Fruits 
Meat 
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs
Fats
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories144 
Carbohydrate20 g 
Cholesterol6 mg 
Fiber4 g 
Monounsaturatedfat2 g 
Potassium 
Protein7 g 
Saturatedfat1 g 
Servingsize1 slice (1/6th of pizza) 
Sodium83 mg 
TotalFat5 g 

2014-04-17

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