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You can double the recipe and use the extra dough to make breadsticks or flatbread. The dough can be refrigerated for up to 24 hours before baking.
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 for a minimum of 1 hour.
Heat oven to 450 F. Roll out dough on floured surface to 1/4-inch thickness. Place dough on baking sheet or pizza peel. Top with tomatoes, spinach, basil, oregano, garlic, sliced olives and crumbled feta cheese. Bake for 10-12 minutes, or until cheese melts and crust is crisp.
Total carbohydrate: 29 g
Cholesterol: 12 mg
Dietary fiber: 6 g
Monounsaturated fat: 3 g
Protein: 9 g
Saturated fat: 3 g
Serving size: 1 slice (1/4th of pizza)
Sodium: 274 mg
Total fat: 9 g
Dairy foods (low-fat or fat-free): 1
Grains and grain products: 2
Meat and meat substitutes: 1
Nonstarchy vegetables: 2
Protein and dairy: 1/2
Last Updated May 9, 2019