Diet Recipes
Low-fat Pizza with tuna
What is a secret of good pizza?. 99% of succes lies in dough!
The variations on pizza toppings are infinite... In our 'low-fat/diet'
version, we use less yeast as usually. Also we replaced 'plain'
flour with appropriate quantity of whole wheat flour.
The Dough:
500-600g flour (1/3 integral flour - with more then this quantity
pizza will be too hard).
1 tsp yeast (fresh or dried)
1 1/2 teacups lukewarm water
1/4 tsp sugar (optional)
1/2 tsp salt
1/2 tsp oregano
Mix together the yeast and a little water. Leave it in a warm
place until a froth forms on the top. Dry mix together the flour,
salt, sugar and oregano in a large bowl. Now, if your yeast is
ready, make a well in the centre of the flour mix and pour the
mixture in. Preferably with the hands, mix together and knead
to make smooth dough. Add flour as you knead if necessary to keep
the dough from becoming too sticky. Adding water or flour as needed
to get the right consistency will assure you always get a perfect
dough. Do it in small amounts.
Wrap this dough and leave in a warm place for at least 1/2 hour.
The dough should be fermented and swollen to at least twice its
size in this duration. Now, you should kneat dough again to release
any air bubbles.
Now it's time to go on to the next step - rolling out pizza dough
(see pictures below):
The pizza topping
The variations on pizza toppings are infinite...
- tuna can (150-200g)
- 1 large onion (fines cuted)
- tomato sauce
- mushrooms (200g) (optional)
Put the tomato sauce first. Spread the tomato sauce with a back
side of a spoon or with a knife (or with your fingers). Sprinkle
fines cuted onion, tuna and mushrooms. Tha add a little tomato
sauce over the top again (to keep mushrooms softy).
- Transfer pizza on a meally pizza pan or cookie sheet.
- Bake at 220°C/425°F for 20 to 30 minutes.
Enjoy!
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