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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (403g) Recipe makes 5 servings |
||
| Calories 777 | ||
| Calories from Fat 323 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 35.9g | 55% | |
| Saturated Fat 14.7g | 73% | |
| Monounsaturated Fat 16.1g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 73mg | 24% | |
| Sodium 2440mg | 101% | |
| Potassium 775mg | 22% | |
| Total Carbohydrate 87.0g | 29% | |
| Dietary Fiber 8.6g | 34% | |
| Sugars 9.6g | ||
| Protein 30.1g | 60% | |
Ingredients
Crust
- 2 cups cake flour or pastry flour
- 1 cup whole wheat flour
- 1/2 cup cornmeal
- 1 tablespoon chopped fresh rosemary or 1/2 teaspoon dried rosemary
- 1 tablespoon sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/3-1/2 cup plain yogurt
- 1/3-1/2 cup olive oil (depends on how dough is turning out.)
Topping
- 4 large chopped tomatoes
- 1/2 cup chopped basil
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 (6 ounce) jar marinated artichoke hearts
- 1 cup crumbled feta cheese
- 2 cups mozzarella cheese (grated)
- 1/2 cup parmesan cheese (grated)
Directions
1
Crust-- Sift first eight ingredients together in a bowl.2
Combine yogurt and oil together in a seperate bowl.3
Make a well in the centre of the dry ingredients and pour yogurt and oil mixture into the well.4
Carefully fold ingredients together until dough forms.5
Knead dough into a ball and let stand.6
Topping-- Combine first seven ingredients of topping in a bowl.7
Roll dough out onto a pizza pan or cookie sheet.8
Spread half of mozzarella onto dough.9
Spread topping evenly over cheese.10
Sprinkle the rest of the mozzarella along with the parmisan over topping.11
Bake in oven preheated to 400 for 20 to 30 minutes.12
Enjoy!
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- Course > Main Dish > Pizza
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Southern (Mediterranean) > Greek
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Seasonal
- Occasion > Taste/Mood
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Angie in St. Charles
On May 23, 2004
We thought this pizza had great flavor. I was originally going to give this recipe a 3 because of the problems I had with prep but the flavor made us give it a four. I did not think it was "quick" - even considering that I was making this for the first time. I had problems with the crust. It was so crumbly that I couldn't get it to form a ball. So I had to add more oil and yogurt. And then I had a difficult time rolling out the crust. I was super frustrated at this point. Everything else was easy. I baked my pizza on a stone and the cheese melted over (onto my oven floor) a lot. But the taste was wonderful. It is a great vegetarian meal but I wouldn't call it quick.
From: Tom&Candy
On Jun 11, 2007
The crust was too crumbly and we didn't like it - we ended up picking off the topping. The topping was REALLY good! We were out of fresh tomatoes so we used canned and cut them up, but it was fine. The crust was the problem for us - we had to add stuff to make it work and it was just not good - the cornmeal ruined it. Next time we make this, we'll use the toppings and a prepared crust.
From: AKillian24
On Oct 29, 2005
This is my new latest obsession! I thought I would need some sort of sauce, but the blend of flavors in this hold their own! Great with a glass of red wine.. wow!!
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