The Athlete’s Plate Challenge –
Some of you might be new to this site and wondering just what is the Athlete’s Plate Challenge. Allow me a moment to explain what it is. Matt at The Athlete’s Plate and I have been creating delicious and healthy dishes for the viewing public to vote on. At the same time we setup a poll where you are also able to vote on the following challenge. Some weeks it will be an ingredient, others it might be a dish and like this week it will be a type of way to cook.
Last week we asked the viewers of the site to vote on a type of dish and the winner came out to be pizza. I have been making homemade pizza for some time now and have been experimenting with different thicknesses of crust. I have gone with a white pizza and some pizza’s have had red sauce (gravy to those of us from the New York area.)
This week I believe I perfected my pizza crust and toppings. I went with a White Vegetable Pizza for this challenge and I hope you like it.
Ingredients: 1 package of Bob’s Red Mill Pizza Dough, 2tbs ground flax seed, 6tbs water, 1c warm water, 1tbs chopped rosemary, 1tbs chopped tarragon, 1tbs chopped oregano, 1tbs oil, 1/2c chopped baby portobella mushrooms, 1/2c broccolini tops, 2 medium roma tomatoes, 3/4c low-fat ricotta cheese, 1/2 medium onion
Nutritional Information: 322 calories, 13g fat, 44g carbs, 6g fiber, 16g protein
Prepare the crust:
- As directions on the package indicate pour yeast packet into warm water in a large mixing bowl and allow to proof for 5 minutes.
- While the yeast proofs chop your herbs finely.
- Make a flax egg by adding 6tbs of warm water to 2tbs of ground flax seed and allow to sit.
- Once the yeast has proofed (you will know because there will be lots of bubbles) pour the flax egg and the oil into the large mixing bowl and combine well.
- Add the pizza crust flour in small batches and combining with a fork. (The directions on the package call for a mixer but I prefer using a fork and my hands.
- Once the dough starts to come together add in chopped herbs and knead inside of bowl.
- Once fully combined cut the crust in half and cover the bowl tightly with plastic wrap and let rest for 20 minutes.
Prepare the toppings:
- While the dough rests cut onion into rings and chop mushrooms. Then add to 1tbs of heated olive oil in a non-stick pan.
- Allow the onions and mushrooms to carmelize. While they are cooking slice tomatoes into rings
- Once onions and mushrooms are carmelized add in broccolini tops and cook for another 5 minutes.
Prepare the pizza to cook:
- Preheat oven to 475*
- Place pizza pan in oven while it preheats (don’t use a pizza stone unless you have grits or flour but I don’t use it)
- After 20 minutes of resting the pizza dough should be ready to go. Fill a bowl with water so that you can handle the dough with moist hands
- Remove the pizza pan from the oven and spray with cooking spray.
- Place one of the balls of dough on the pan and stretch with moist hands to desired crust thickness.
- Once at your desired level of thickness create a crust by pinching a little of the dough between your thumb and forefinger.
- Place pan back in oven to ‘blind’ bake for 7 minutes.
- Remove after 7 minutes and spread the ricotta cheese over the crust
- Once cheese is spread place vegetable mixture over the top.
- Place sliced tomatoes over the the vegetable mixture and place back in oven.
- Cook for 20 minutes or until vegetables start to bubble.
- Set to broil and cook for 2 more minutes to cook tomatoes a little more.
- Remove from oven and slice into 8 pieces.
- Serving size is 2 slices.
Click –> That’s Amore for mouth watering pictures.
Now head over to Matt’s page for his Crab and Avocado Pizza then come back here and vote for your favorite pizza.