Name: Tomato and Mozzarella Pizza
Prep time: 60 min
Total time: 60 min
Ingredients: 3 cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain® or Eagle Mills® Ultragrain® White Whole Wheat Flour; 1 pkg active dry yeast (1/4 oz); 1/2 teaspoon salt; 1 cup warm water (120 to 130°F); 2 tablespoons Pure Wesson® Canola Oil; PAM® Olive Oil No-Stick Cooking Spray; 3 cups shredded part-skim mozzarella cheese (3= 12 oz); 1 can Hunt’s® Whole Peeled Tomatoes (drained, sliced, 14.5 oz); 1/2 cup thinly sliced fresh basil

Tomato and Mozzarella Pizza

Course: Dinner

Cuisine: Cheese, Vegitarian

Prep Time: 1 hour

Total Time: 1 hour

Servings: slices

Any night can be pizza night when you trade delivery for a simple homemade pie! Go with traditional basil and mozzarella on top or get creative for a signature pizza.

Print Recipe

Ingredients

3 cups Eagle Mills® All-Purpose Unbleached Flour with Ultragrain® or Eagle Mills® Ultragrain® White Whole Wheat Flour
1 pkg active dry yeast 1/4 oz
1/2 teaspoon salt
1 cup warm water 120 to 130°F
2 tablespoons Pure Wesson® Canola Oil
PAM® Olive Oil No-Stick Cooking Spray
3 cups shredded part-skim mozzarella cheese 3= 12 oz
1 can Hunt’s® Whole Peeled Tomatoes drained, sliced, 14.5 oz
1/2 cup thinly sliced fresh basil

Instructions

Combine 2 cups of the flour, yeast and salt in large bowl. Add water and oil. Mix with electric mixer on low speed until moistened; then mix 3 minutes on medium speed. Stir in 3/4 cup additional flour with spoon until dough pulls cleanly away from side of bowl.
Place dough on lightly floured surface. Knead dough by pushing down and away with the heels of hands while working in an additional 1/4 to 1/2 cup flour, turning dough a quarter turn between pushes. Repeat pushing and turning until dough is smooth and elastic, about 5 to 6 minutes. Divide dough in half. Cover loosely with plastic wrap and let stand on floured surface 10 minutes. Meanwhile, preheat oven to 425°F.
Spray two 11- or 12-inch pizza pans or baking sheets with cooking spray. Roll one piece of dough into 12-inch circle on lightly poured surface. Transfer dough to prepared pan. Fold about 1/4 inch of outer edge underneath circle and pinch together to form a rim or rolled edge. Prick dough generously with fork; do not let rise. Repeat with remaining piece of dough.
Spray crusts evenly with cooking spray. Sprinkle each crust with 1 1/2 cups cheese. Top each with half of the tomatoes and basil.
Bake 15 to 17 minutes or until cheese melts and is bubbly. Cut each pizza into 6 slices to serve.

Notes

Try this tasty recipe for a Tomato and Mozzarella Pizza, which is not only packed with grains but is also under 500 calories.