This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"Believe it or not, Americans eat 75 acres of pizza a day."
-Boyd Matson, National Geographic explorer
You deserve your share of that acreage and this pizza is the real deal. If you don’t want to make your own tomato sauce using one of the bottled sauces works fine. The Newman’s Own® Marinara sauce is a good choice and not too terribly high in sodium (it will add about 225 mg of sodium to this recipe). It has a good sweet flavor that’s just right for pizza. You can also look for a low-sodium tomato sauce if you are on a salt restricted diet -- they are much easier to find these days.
This is one of the cheeses the Italians call pasta filata – cheeses that have been scalded and kneaded prior to ageing. Ricotta and provolone are also pasta filata cheeses. Originally made in Naples from the rich milk of water buffalos, the cheese available outside of Italy that is labeled mozzarella can be made from any type of milk.
The most familiar mozzarella to Americans is the low-moisture version. This was created to cater not just the American palate, but also to satisfy the transportation and storage issues of manufacturers. It is a moist cheese when compared to others traditionally eaten in the U.S. but has a rubbery quality. It does, however, melt exceptionally well, making it ideally suited for pizza.
With Americans now using the best quality ingredients, a wide variety of high-moisture mozzarellas are available. Much is imported, but many artisan cheese makers are producing amazing products. Much of what is produced, both inside and outside of Italy, is made with cow's milk and is usually made with skim or low-fat milk.
High moisture mozzarella is often called “fresh” mozzarella. It is soft, with a sublime taste. Look for a cheese that has a soft creamy texture, while at the same time a taste that evokes fresh milk.
1 ounce mozzarella = 72 calories, 4.5g fat, 3g sat fat, 1g mono fat, 7g protein, 0g carbohydrates, 132mg sodium, 16mg cholesterol
Servings = 1 | Serving size =1 pizza
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16.
Leftovers are good cold for breakfast.
|1/4 cup||Tomato Sauce|
|1/4 cup||shredded part skim milk mozzarella|
|1/2 ounce||Hormel Turkey Pepperoni (about 8 slices)|
|1/4||whole wheat pizza dough|
Pizza is best baked on a pizza stone but a cookie sheet will work as well. Place the baking stone or cookie sheet in an oven that has been preheated to 500°F. Allow the baking suface to heat for at least 15-20 minutes.
Using 1/4 of the pizza dough recipe (for each pizza), gently stretch into 8-inch rounds. Don’t work too hard to get a perfectly round shape.
Once the dough is formed, place it on top of the hot pizza stone and top with 1/4 cup marinara sauce. Place the pepperoni discs on top of the sauce and top with the shredded mozzarella.
Bake for approximately ten to twelve minutes until the crust is golden brown.
Serving size = 1 pizza (includes dough and topings)
Servings = 1
Amount Per Serving
|Calories 422||Calories from Fat 82|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 4g||22%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 66g||22%|
|Dietary Fiber 9g||35%|
|Vitamin A 5%||Vitamin C 13%|
|Calcium 26%||Iron 25%|
|Vitamin K 4 mcg||Potassium 528 mg|
|Magnesium 109 mg|