Healthy whole grain pizza with arugula and parsley pesto

Votes: 1

How to Make - Healthy Whole Wheat Pizza with Arugula and Parsley Pesto

Time: 3 hours.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 480, total fat 25 G., saturated fats 5 G., proteins 16 G., carbohydrates 53 G., fiber 9 G., cholesterol 10 mg, sodium 880 mg, sugar 5 G.

This healthy pizza is made with natural homemade sauces and homemade whole-wheat dough. You can make the dough ahead of time and store it in the freezer, then defrost it and cook it as needed. The dough is topped with a simple tomato sauce, arugula pesto, parsley, and pistachio, and sprinkled with grated mozzarella and red pepper flakes. After baking, the pizza is crispy on the bottom, with a luscious cheesy topping. You can also use the arugula pesto as a topping for crostini, or serve it with roast chicken or pasta.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

3/4 cup + 2 tbsp warm water (37°C - 43°C)
1 teaspoon of honey
1 teaspoon active dry yeast
2 cups whole wheat flour + extra for working
1 tbsp extra-virgin olive oil

Sauce

1 can (400 g) canned whole plum tomatoes
1 teaspoon extra-virgin olive oil
2 cloves garlic, crushed
A pinch of crushed red pepper flakes

Pesto

3 tablespoons unsalted pistachios
1.5 cups fine arugula
1 cup parsley leaves
3 tablespoons extra-virgin olive oil

Pizza

1 tbsp extra-virgin olive oil
2/3 cup grated semi-skimmed mozzarella
Red pepper flakes, for sprinkling
Special equipment: pizza stone or baking sheet

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yeast dough, whole grain flour, plum tomatoes, mozzarella cheese, pistachios, arugula, red pepper flakes, honey

Cooking the dish according to the recipe:

Dough for 2 pizzas:

Combine warm water, honey, and yeast in a measuring cup or small bowl. Let stand until foam appears on the surface, 3-5 minutes. If the mixture doesn't foam, your yeast is old; discard the mixture and try again with fresh yeast.
In a medium bowl, combine the flour and 0.5 teaspoon of salt and make a well in the center. Add the yeast mixture and olive oil to the well and knead with a wooden spoon until the dough forms a sticky consistency. Scrape down the sides of the bowl with a rubber spatula to incorporate the dough. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let rise in a warm place until the dough has doubled in size, about 1.5 hours.

Knead the dough on a floured surface for a few seconds. Divide the dough into 2 balls, cover with plastic wrap or a damp kitchen towel, and let rest on the counter for 30 minutes.
Sauce:

Place the tomatoes in a small bowl and rinse the jar with about 2/3 cup water. Drain the water into the same bowl.

Add olive oil, garlic, 1/4 teaspoon salt, and red pepper flakes to a large skillet. Cook over medium heat, stirring, until the garlic begins to turn golden, 3-4 minutes. Add the tomato mixture and simmer, stirring occasionally, until the sauce thickens, 15-20 minutes.
Pesto:

Preheat oven to 200°C (400°F). Place the pistachios on a baking sheet and toast, stirring once, until golden brown and fragrant, about 8 minutes. Let cool, then pulse in a food processor until coarsely ground. Add the arugula, parsley, and 1/4 teaspoon salt and pulse until smooth. Without stopping the processor, pour in the olive oil through the feed tube and pulse until smooth.
When will you bake the pizza?Place a pizza stone on the bottom rack of the oven and preheat the oven to 230°C (450°F). If you don't have a pizza stone, preheat an upside-down baking sheet. Cut two 30cm squares of parchment paper and dust them with flour.
On a floured surface, stretch one ball of dough into a 12-inch (30-cm) circle, leaving a thick border around the edges. Place the dough on one of the parchment-lined squares, then place it on an inverted baking sheet. Brush the entire circle with 1/2 tablespoon of olive oil. Spread tomato sauce over the dough within the borders. Top the pizza with half the pesto. Sprinkle with 1/3 cup of mozzarella and a pinch of red pepper flakes. Don't worry if there doesn't seem to be enough cheese; it will melt and spread. Slide the parchment-lined pizza off the baking sheet and onto a hot pizza stone (or preheated inverted baking sheet).
Bake the pizza until the edges are golden brown, 6-8 minutes, rotating halfway through. Let cool for 2 minutes, then slice. Repeat with the remaining dough and toppings.