Pizza! A Two-Part Lesson Plan - Healthier Pizza Using Quality Ingredients
- Discuss ways to make pizza healthier with choices of toppings and other ingredients
- Discuss advantages of baking from scratch
Day 1: Make the Whole Grain Master Mix as directed by the recipe below. Mix the pizza dough and bake as directed in the Zucchini Pizza recipe. Chop, cook, and assemble toppings as necessary. Cover and refrigerate all components until the next class day.
Day 2: Prepare desired toppings; add to pizza crust and bake as directed.
Whole Grain Master Mix
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 3/4 cup nonfat dry milk powder
- 1/2 cup quick-cooking rolled oats
- 3 1/2 tablespoons Clabber Girl Baking Powder
- 1 teaspoon salt
- 1 cup shortening
In a large bowl, stir together all -purpose flour, whole wheat flour, milk powder, oats, Clabber Girl Baking Powder and salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Store in an airtight container for up to 2 weeks at room temperature, or for up to several months in the freezer.
To use, spoon mixture lightly into a measuring cup; level off with a spatula. (If frozen, bring mix to room temperature.) Makes 8 cups.
Note: Use a shortening that does not require refrigeration.
- 1 package active dry yeast
- 1/2 teaspoon sugar
- 1/2 cup warm water
- 2 1/4 cups Whole Grain Master Mix
- 1 can (8 oz.) tomato paste
- 1/2 cup warm water
- 1 teaspoon Italian seasoning
- 1/4 teaspoon sugar
- 1/8 teaspoon salt
For pizza crust, soften yeast in water mixed with sugar. Let stand 5 minutes for yeast to grow. Stir in Whole Grain Master Mix. On a lightly floured surface, knead dough for 25 strokes. Cover; let dough rest for 10 minutes. Grease a 12-inch pizza pan, sprinkle lightly with cornmeal. Pat crust onto bottom of pan, building up the edges. Bake in a 400 degree F. oven for 5 to 7 minutes.
Remove crust from oven and cool slightly. Cover and refrigerate until next day.
Sauce: Mix tomato paste and water until smooth. Add seasonings. Cover and refrigerate until next day.
- 2 cups shredded zucchini
- 1 cup chopped onion
- 2 garlic cloves, chopped
- 1 tablespoon olive oil or vegetable oil
- 1 tablespoon parsley flakes
- 1/2 teaspoon salt
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 2 beaten eggs (or egg substitute)
- 2 cups shredded mozzarella cheese (8 oz.)
- 1/4 cup Parmesan cheese
- 3 oz. sliced Pepperoni
Preheat oven to 375 degrees F. In a large skillet, cook zucchini, onion and garlic in oil until onion is tender. Add parsley, salt, basil and oregano. Cook, uncovered over low heat about 5 minutes or until most liquid is evaporated, stirring frequently. Remove from heat; cool slightly.
Combine eggs, 1/2 cup mozzarella cheese and Parmesan Cheese. Stir in zucchini mixture. Layer on pizza in this order: pizza sauce, zucchini mixture, pepperoni and top with remainder of mozzarella cheese. Bake, uncovered, in a 375 degree F. oven for 15 to 20 minutes, until cheese is golden brown and zucchini mixture is heated through.
Makes 4 servings.