Heart-Healthy Classic Italian Pizza
Experience the authentic flavors of Italy with a heart-healthy twist in this delectable "Heart-Healthy Classic Italian Pizza." Crafted with whole wheat flour for added fiber and nutrients, this recipe pairs a golden, chewy crust with a savory low-sodium tomato sauce and perfectly melted part-skim mozzarella cheese. Fresh basil, juicy cherry tomatoes, and peppery arugula elevate the dish, providing vibrant and wholesome toppings that complement every bite. With simple steps and quick preparation, this pizza is perfect for a guilt-free indulgence that maintains all the charm and deliciousness of a classic Italian recipe. Ideal for family dinners or casual gatherings, this nutritious pizza is a flavorful masterpiece that satisfies cravings while supporting a healthy lifestyle. Keywords: heart-healthy pizza, classic Italian pizza, whole wheat pizza crust, low-sodium recipe, healthy homemade pizza.
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Recipe Information
Ingredients
- 250 grams Whole wheat flour
- 7 grams Active dry yeast
- 150 milliliters Warm water
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 150 grams Tomato sauce (low sodium)
- 100 grams Part-skim mozzarella cheese
- 10 leaves Fresh basil leaves
- 100 grams Cherry tomatoes
- 50 grams Arugula
Instructions
In a large mixing bowl, combine the whole wheat flour and salt. Mix well.
In a separate small bowl, dissolve the active dry yeast in warm water. Let it sit for about 5 minutes until it becomes frothy.
Add the olive oil and water-yeast mixture to the flour. Stir until a dough forms.
Knead the dough on a floured surface for about 10 minutes until it's smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour or until it doubles in size.
Preheat your oven to 220°C (428°F).
Punch down the dough and roll it out on a parchment-lined baking sheet to your desired thickness.
Spread an even layer of low-sodium tomato sauce over the dough, leaving a small border for the crust.
Top the sauce with shredded part-skim mozzarella cheese evenly.
Slice the cherry tomatoes in half and scatter them over the cheese.
Bake the pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.
Once baked, remove the pizza from the oven and top with fresh basil leaves and a handful of arugula.
Slice the pizza into portions and serve immediately.
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 3054 mg | 133% | |
| Total Carbohydrate | 201.9 g | 73% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 12.1 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 712 mg | 55% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2075 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
