Low Fat Pizza Napoletana
Indulge in the classic flavors of Italy with a guilt-free twist in this Low Fat Pizza Napoletana recipe! Crafted with wholesome whole wheat flour, this lighter version still delivers the irresistible combination of a chewy, golden crust topped with vibrant tomato passata, aromatic oregano, and fresh basil. Low-fat mozzarella cheese ensures you get all the gooey, satisfying goodness without the extra calories, and a light olive oil spray adds a touch of richness without overloading on fat. Perfectly portioned for two, this healthier homemade pizza is quick to prepare with just 70 minutes of proofing and minutes in the oven for that authentic Neapolitan crisp. Whether you're looking for a healthy comfort food alternative or a delightful dinner for two, this low-fat pizza recipe will have your taste buds singing “bellissimo!”
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Recipe Information
Ingredients
- 300 grams Whole wheat flour
- 1 teaspoon Active dry yeast
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 250 milliliters Warm water
- 200 grams Tomato passata
- 10 leaves Fresh basil leaves
- 100 grams Low-fat mozzarella cheese
- 1 for spraying Olive oil spray
- 1 teaspoon Dried oregano
- 1 pinch Black pepper
Instructions
In a large bowl, mix together 300 grams of whole wheat flour, 1 teaspoon of active dry yeast, 1 teaspoon of sugar, and 1 teaspoon of salt.
Create a well in the center and gradually add 250 milliliters of warm water, stirring with a spoon until the dough starts to come together.
Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic.
Shape the dough into a ball and place it in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 60 minutes or until it doubles in size.
Preheat your oven to the highest setting, usually around 250°C (482°F). If you have a pizza stone, place it in the oven to heat.
Once the dough has risen, punch it down and divide it into two equal pieces.
Roll each piece of dough out on a floured surface until you reach your desired thickness for the pizza crust.
Place the rolled-out dough on a sheet of parchment paper for easy transfer to the oven.
Spread 100 grams of tomato passata over each rolled dough, leaving a small border around the edges.
Evenly distribute 50 grams of shredded low-fat mozzarella cheese over each pizza.
Spray each pizza lightly with olive oil spray and sprinkle with 1/2 teaspoon of dried oregano and a pinch of black pepper.
Transfer the pizzas to the oven (placing on a hot pizza stone if available) and bake for about 10-15 minutes, or until the crust is golden and the cheese is bubbling.
Remove from the oven and garnish with fresh basil leaves.
Slice and serve immediately.
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 3020 mg | 131% | |
| Total Carbohydrate | 235.2 g | 86% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 14.1 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 646 mg | 50% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1787 mg | 38% | |
*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.
