Margherita Wheat Pizza

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Margherita Wheat Pizza

Margherita Wheat Pizza
3/4 cup warm water
1 tsp. sugar
1 (0.28- oz.) package Rapunzel Organic RIZE Active Dry Yeast
1 cup King Arthur White All Purpose Flour
2 tbsp. Napa Valley Naturals Organic Extra Virgin Olive Oil
1/2 tsp. salt
2 cups King Arthur White Wheat Flour divided
1 cup Muir Glen Organic Marinara Sauce
8 oz. Organic Valley Mozzarella Cheese shredded
Snipped fresh basil
sliced onions (optional topping)
sliced olives (optional topping)
tomatoes (optional topping)
bell peppers (optional topping)
Prep time: 15 minutes, Rise time: 2 1/2 hours, Cook time: 10 to 15 minutes

Place water and sugar in a large mixer bowl. Sprinkle yeast over top and let stand for 5 minutes or until yeast begins to foam. Add white flour, olive oil and salt; mix until a smooth batter forms. Stir in white wheat flour to form a soft dough. Knead for 10 minutes on a lightly floured board until smooth and elastic. Pour a small amount of oil into a large bowl; add dough and turn once to coat with oil. Cover and let rise in a warm place for 1 1/2 hours or until doubled in bulk. Punch down; cover and let rise for 1 hour more. Preheat oven to 425°F. Knead dough several times, then roll into a 12-inch circle on a lightly floured board; transfer to a baking sheet. Spread with marinara sauce and sprinkle with cheese, basil and any other desired toppings. Bake for about 10 to 15 minutes or until dough is puffed and lightly browned. Let cool for 5 minutes before cutting.

Makes 4 to 6 servings.
Nutritional Information:
based on 5): 440 calories, 23 g protein, 9 g total fat (2.5 g sat., 0 g trans), 65 g carbohydrate, 7 g fiber, 2 g sugar, 10 mg cholesterol, 720 mg sodium, 9 points


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