Loaded Garden Pizz’alad

Makes: One 12- to 14-inch pizza

Serving Size:

Active Time: 1 hour

Total Time: 2 hours

Equipment: PIzza stone

INGREDIENTS

WHOLE-GRAIN PIZZA DOUGH

• 2/3 cup lukewarm water
• 1 teaspoon instant or RapidRise yeast
• 1 teaspoon sugar
• 1 1/4 cups bread flour or all-purpose flour
• 3/4 cup whole-wheat pastry flour (see Tips) or all-purpose flour
• 1/2 teaspoon salt

TOPPING & SALAD

• 1 tablespoon extra-virgin olive oil
• 3/4 cup shredded provolone cheese
• 2 cups chopped romaine lettuce
• 1 small red bell pepper, diced
• 1 avocado, diced
• 1 cup sliced button mushrooms
• 1 cup cherry tomatoes, halved
• 1 clove garlic, minced
• 1/8 teaspoon salt
• 1/3 cup reduced-fat sour cream
• 1/3 cup buttermilk
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh dill
• 1/2 cup alfalfa sprouts

• PREPARATION

  1. To prepare pizza dough: Stir water, yeast and sugar in a large bowl; let stand until the yeast has dissolved, about 5 minutes. Stir in bread flour (or all-purpose flour), whole-wheat flour (or all-purpose flour) and salt until the dough begins to come together.
  2. Turn the dough out onto a lightly floured work surface. Knead until smooth and elastic, about 10 minutes. (Alternatively, mix the dough in a food processor. Process until it forms a ball, then process for 1 minute to knead.) Place the dough in an oiled bowl and turn to coat.
  3. Cover the bowl with a clean kitchen towel; set aside in a warm, draft-free place until the dough has nearly doubled in size, about 1 hour.
  4. To bake pizza and prepare topping & salad: Position rack in lower third of oven, place a pizza stone on the rack and preheat oven to 500°F. Let the stone heat at 500° for 20 minutes. Want to grill your pizza instead? See Tips below.
  5. Roll pizza dough on a lightly floured surface into a 12- to 14-inch circle (depending on the size of your stone). Transfer to a lightly floured pizza peel (or inverted baking sheet).
  6. Brush the dough with oil and sprinkle cheese on top. Slide the pizza onto the hot stone. Bake until golden and crispy, 8 to 10 minutes.
  7. Meanwhile, toss lettuce, bell pepper, avocado, mushrooms and tomatoes in a large bowl.
  8. Mash garlic and salt together with a fork in a small bowl to make a coarse paste. Stir in sour cream, buttermilk, chives and dill until combined.
  9. When the pizza is done, transfer to a large cutting board and let cool for 5 minutes. Drizzle 2 tablespoons of the dressing over the pizza. Mound the salad in the middle and drizzle with the remaining dressing. Top with alfalfa sprouts and serve immediately.

  TIPS & NOTES

  • Make Ahead Tip: Prepare dough through Step 2, cover the bowl with plastic wrap and refrigerate for up to 1 day. Or tightly wrap unrisen dough in oiled plastic wrap and freeze for up to 3 months. Defrost in the refrigerator overnight. Let refrigerated (or previously frozen) dough stand at room temperature for 1 hour before rolling out.
  • Tips: Try using white whole-wheat flour in place of all-purpose flour. It’s made from a white variety of wheat, light in color and flavor but with the same nutritional properties as regular whole-wheat flour. Look for it in supermarkets, natural-foods stores or online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
  • We made and enjoyed a gluten-free pizza crust using King Arthur Flour’s gluten-free bread mix. To order, visit kingarthurflour.com.
  • To make this pizza on the grill instead, preheat grill to medium-high. Slide the rolled-out pizza dough onto the grill rack; close the lid. Cook until lightly puffed and browned on the bottom, 1 to 3 minutes. Transfer to a cutting board, charred-side up. Spread on toppings from Step 6. Return to grill, close lid and cook until browned on the bottom, 3 to 5 minutes.

  NUTRITION

  Per serving:: 370 calories; 15 g fat ( 5 g sat , 8 g mono ); 16 mg cholesterol; 48 g carbohydrates; 1 g added sugars; 13 g protein; 7 g fiber; 436 mg sodium; 525 mg potassium.
  Nutrition Bonus: Vitamin A (53% daily value), Vitamin C (49% dv), Folate (40% dv), Iron (26% dv), Calcium (16% dv), Potassium (15% dv)
  Carbohydrate Servings: 3 Carbohydrate Servings
  Exchanges: 2 1/2 starch, 1/2 vegetable, 1/2 high-fat meat, 2 fat