Clean eating brie and crab pizza (dough recipe included)Posted: August 10, 2010
We love homemade pizza!!! This one was AH–MAZING. I mean truly out of this world good. The dough is soft on the inside and crispy outside and the toppings are delicious! I was a bit cautious at the list..brie, pineapple and crab, cilantro pesto (we hate cilantro but I thought I would give it another try)? But I gave it a go! And we loved it! The cilantro pesto sauce brought it all together! Another hit from Clean Eating Magazine!
*** I baked mine on my pizza stone which helped give it a crunchy outside and a soft inside***
You can use store bought dough or use ww pitas in place of homemade dough, but really this dough has GREAT taste and texture, definitely worth the little bit of work!! 🙂
For the dough:
1 tbsp raw honey
1 cup less 1 1/2 tbsp lukewarm water (105°F to 110°F), divided
1 pkg active dry yeast (1/4 oz or 2 1/2 tsp)
2 1/2 cups whole-wheat flour, divided
4 tsp vital wheat gluten (Try: Bob’s Red Mill)
1 tsp sea salt
3 tbsp olive oil, divided
In a large bowl, mix together honey and 1/3 cup water. Sprinkle in yeast and allow to proof, undisturbed (do not stir or move bowl), for 10 minutes or until yeast is foamy. (NOTE: If yeast does not foam, it is dead and your dough will not rise. Discard and start again with fresh ingredients.)
While yeast is proofing, mix together 2 cups flour, wheat gluten and salt in another large bowl.
Once yeast is foamy, add remaining water and 2 tbsp oil to yeast mixture. Pour in flour mixture and gently fold in with a bowl scraper or spatula until just combined. Mixture will form a very wet ball. Coat the bottom of another large bowl with remaining oil (ensure that bowl is large enough so that, when doubled in size, the dough will not reach the top). Transfer dough to bowl, rolling ball a bit to coat with oil. Cover bowl tightly with plastic wrap and set aside at room temperature to rise for 1 hour. Dough will be very soft and sticky.
Lightly dust counter with about 1/4 cup flour. Transfer dough to floured surface and roll lightly in flour as needed. Gently knead dough, using remaining flour as needed, for about 1 minute. Form dough into a ball and place back into bowl. Cover bowl again tightly with plastic wrap and set aside at room temperature to rise for 30 minutes.
Transfer dough back to floured surface, adding more flour to prevent dough from sticking, if needed, and cut dough in half to form 2 balls. Lightly knead each for about 30 seconds and reform into balls. Dough is now ready to be formed into crust or wrapped for future use. To store, wrap each dough ball individually in plastic wrap. Dough can be kept refrigerated for 24 hours or frozen for up to 1 month.
TO USE FROM REFRIGERATOR: Remove dough from fridge and allow to warm a little at room temperature, about 10 minutes. Form a pizza crust by following our Step-by-step guide to rolling out your dough.
TO USE FROM FROZEN: Transfer dough from freezer to fridge and let it defrost overnight before following “Use From Refrigerator” steps above. NUTRIENTS per serving (1/8 of each dough ball):
Total Fat: 3 g
Sat. Fat: 0.5 g
Carbs: 15 g
Fiber: 2 g
Sugars: 1 g
Protein: 3 g
Sodium: 121 mg
Cholesterol: 0 mg
4 oz cooked fresh crabmeat, coarselv
12 medium red onion, thinly sliced
medium pineapple, diced about a cup
3 oz low-fat Brie cheese (100 g), sliced thick and chilled
Cilantro pesto sauce:
2 cups cilantro leaves
2 tbsp unsalted slivered almonds-I used pine nuts
2 tbsp olive oil
1 tbsp low-fat Parmesan cheese
1 clove garlic, minced
Sea salt and fresh ground black pepper, to taste
Preheat oven to 475″F.
Prepare Cilantro Pesto: In a food processor fitted with a standard blade, add cilantro, 3 tbsp water, almonds, oil, Parmesan and garlic and pure.
Season with salt and pepper and transfer to a resealable container. Set aside.
Place dough onto a parchment-lined baking sheet. Spread 2 tbsp Cilantro Pesto evenly onto pizza dough, reserving remainder for future use.
(Cilantro Pesto can be stored for about 5 days, covered and refrigerated.)Top pizzas with crabmeat, onion and pineapple, dividing evenly. Place baking sheet into until oven and bake pizzas for 7 to 8 minutes or pizzas are light golden brown and toppings are tender. Remove baking sheet from oven and top each pizza with brie, dividing evenly. Bake until desired doneness and crust is browned. Remove oven and top with cheese and bake 1 more minute or until cheese is just melted. Remove from oven and slice and serve immediately! (Ours took about 15 mins to cook first then a bout 2-3 more minutes for cheese–cook each segment as needed).