Four Seasons Pizza Recipe
Four Seasons Pizza Recipe features vibrant vegetables, homemade marinara sauce, and fresh mozzarella cheese baked on a hearty whole wheat crust. Each quarter represents the four seasons, while each ingredient brings its own unique character to this Italian dish with a modern spin. Asparagus spears, briny black olives, fragrant fresh basil, earthy mushrooms, peppers, and cauliflower florets are arranged harmoniously on this diabetic-friendly pizza base. The homemade whole wheat crust adds a nutty depth. This colorful pizza celebrates freshness - feel free to customize this healthy pizza to your liking!
Equipment
- pizza stone, oven
Ingredients
For the pizza base:
- 1 cup white whole wheat flour
- 1 cup whole wheat bread flour
- ¾ tsp instant yeast
- ½-¾ cup warm water
- ¾ tsp honey
- ½ tsp salt
- 1 tbsp olive oil extra virign
For the toppings:
- 4 spear asparagus chopped
- a few basil leaves
- ¼ cup black olive
- 4 cauliflower floret sliced
- 2 mushroom sliced
- 1 pepper small, sliced
- 4 oz Mozzarella cheese fresh, sliced
- ⅓ cup marinara or pizza sauce
Instructions
How to make the base:
- Prepare the ingredients.
- Place the ingredients for the pizza base (except water) in a food processor with the dough attachment. Pulse the ingredients by gradually adding warm water mixed with salt, yeast, and honey until combined to form a firm dough.
- Place the pizza dough in a bowl greased lightly with a teaspoon of olive oil. Cover with a damp cloth and let it rise in a warm oven for 20-25 minutes or until the dough has doubled in size.
How to make the Four Seasons Pizza using my recipe:
- Prepare the ingredients.
- Preheat the pizza stone for 5 minutes at 425 degrees oF. Remove the stone and spray with olive oil and dust with semolina flour. Roll the dough to ¼ inch thick on a board and place it carefully on the stone. Prick with a fork. Spread the marinara sauce using the back of a spoon.
- Arrange the sliced vegetables on four quarters of the pizza base. Bake the pizza for 10 minutes.
- Remove the pizza and arrange the sliced mozzarella cheese between the vegetables. Bake again for 15 minutes or until the cheese turns golden.
- Slice and serve hot.
Notes
1.Preheating the pizza stone ensures that the pizza does not stick. Before placing the base, I sprayed some olive oil and dusted the stone with coarse semolina.
2. Slice the vegetables and be ready to go, as you must quickly place the base, sauce, and toppings on the hot stone.
3. I heated the oven to 100 degrees F and turned it off. Then, I placed the greased pizza dough bowl in the oven and left the door ajar to help the dough bulk in size.
4. Reheat the cooked pizza slices by rebaking them at 375 degrees F for 5-8 minutes. This will give it a crispier crust than microwaving.
5. Do not overload the pizza base with vegetables. Spacing out the vegetables will help the crust get crispy.
6. Roll or hand-stretch the pizza base to the desired thickness. Thick whole wheat pizza crust will be soft and tender, while a thin crust will be crispy.
Nutrition
Calories: 231kcalCarbohydrates: 24gProtein: 12gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 22mgSodium: 465mgPotassium: 123mgFiber: 4gSugar: 2gVitamin A: 218IUVitamin C: 6mgCalcium: 168mgIron: 1mg
