This pizza is easy, healthy, AND delicious! The crust can be made in 5 minutes, with no rise time, and the toppings give the whole dish a Mediterranean flair.
Course Main Course
Cuisine American, Mediterranean
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 341kcal
Author Laura Yautz
Ingredients
For the Dough:
1 ½cupWhole Wheat Flour
2 ¼teaspoonBaking Powder
½teaspoonSalt
1 - 1 ¼cupPlain Nonfat Greek Yogurt
Toppings:
½cupHummus
¼cupRoasted Red Peppers,diced
¼cupFeta Cheese(optional)
2tablespoonKalamata Olives,chopped
1small Tomato,sliced
For the Salad:
3cupsChopped Romaine Lettuce
2tablespoonOlive Oil
2tablespoonRed Wine Vinegar
1tablespoonLemon Juice
1Garlic clove,minced
⅔teaspoonDijon Mustard
⅔teaspoonOregano
⅔teaspoonBasil
Instructions
Preheat oven to 400 degrees Fahrenheit.
Make the dough: Combine whole wheat flour, baking powder, and salt. Stir in the yogurt until the mixture becomes crumbly.
Sprinkle a little flour on a flat work surface, and turn out the dough.
Knead the dough for a few minutes until it comes together and becomes uniform. If it seems too sticky, add a little more flour. If the dough won’t hold together add a little more yogurt.
Roll out the dough into a 12 inch round, and place on the back of a large baking sheet, cookie sheet, or pizza stone.
Brush the dough with a little olive oil.
Spread the hummus on the dough, coming about an inch from the edge.
Add the rest of the toppings as desired.
Bake for 18-25 minutes, until the crust is evenly browned, and cooked through.
While the pizza bakes, make the salad: Place the chopped romaine in a large bowl.
In a small bowl, whisk the remaining ingredients, and pour over the lettuce. Use tongs to mix the dressing with the lettuce.
Remove the pizza when baked. Allow to rest for about 5 minutes.
Slice into 8 slices, and top with the salad. Serve immediately.