Heart-Healthy Neapolitan Pizza
Indulge in the guilt-free goodness of our **Heart-Healthy Neapolitan Pizza**, a wholesome twist on the Italian classic that's loaded with flavor and nutritional benefits. Made with nutrient-rich whole grain flour, this pizza boasts a crisp yet chewy crust that's the perfect foundation for its heart-smart toppings. A layer of low-sodium tomato sauce and part-skim mozzarella keeps things light, while fresh basil, juicy cherry tomatoes, and baby arugula add vibrant color and herbal notes. Seasoned with oregano and a hint of crushed red pepper flakes for that authentic pizzaiolo touch, this dish is baked to perfection in just 12 minutes. Perfect for a satisfying weeknight dinner or a health-conscious indulgence, this recipe combines the art of Neapolitan pizza-making with a focus on cardiovascular wellness—because healthy eating should never compromise on taste.
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Recipe Information
Ingredients
- 250 grams Whole grain flour
- 7 grams Instant yeast
- 150 milliliters Warm water
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 100 milliliters Low-sodium tomato sauce
- 10 leaves Fresh basil leaves
- 100 grams Part-skim mozzarella cheese
- 100 grams Cherry tomatoes
- 50 grams Baby arugula
- 1 teaspoon Oregano
- 1 teaspoon Crushed red pepper flakes
Instructions
In a large bowl, combine whole grain flour, instant yeast, and salt. Mix well.
Add warm water and one tablespoon of olive oil into the flour mixture. Stir until a dough begins to form.
Transfer the dough to a floured surface and knead for about 8-10 minutes, until smooth and elastic.
Place the dough in a bowl lightly coated with olive oil, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat the oven to 250°C (482°F) and place a pizza stone or baking tray inside to heat up.
Once the dough has risen, punch it down, and roll it out on a floured surface into a 12-inch circle.
Carefully transfer the dough circle onto a piece of parchment paper.
Spread the low-sodium tomato sauce evenly over the dough, leaving a small border for the crust.
Sprinkle part-skim mozzarella cheese over the sauce.
Slice cherry tomatoes in half and distribute them evenly over the cheese.
Add fresh basil leaves evenly across the pizza.
Season with oregano and crushed red pepper flakes for additional flavor.
Carefully slide the parchment paper with the pizza onto the preheated stone or baking tray.
Bake in the preheated oven for about 10-12 minutes, until the crust is golden and the cheese is bubbly and slightly browned.
Once baked, remove from the oven, and scatter fresh baby arugula on top.
Drizzle with the remaining olive oil before slicing and serving.
Nutrition Facts
Calories |
1453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 3046 mg | 132% | |
| Total Carbohydrate | 202.8 g | 74% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 13.2 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 720 mg | 55% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1893 mg | 40% | |
*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.
