- 4
Ingredients
- Pizza dough:
- 3/4 cup warm water
- 2 1/4 tsp. active dry yeast
- 1 1/3 cups whole wheat flour
- 1/2 cup wheat bran
- pinch salt
- Topping:
- 1 tsp. canola oil
- 2 onions, thinly sliced
- 2 cloves garlic, minced
- 3/4 tsp. finely chopped fresh thyme
- 1/4 cup sun-dried tomatoes
- 1 cup cooked red kidney beans
- 2 tsp. chopped basil
- pinch salt and pepper
- 1/2 cup boiling water
- 3/4 cup low-fat pasta sauce
- 3/4 cup crumbled light feta
Preparation
Step 1
Dough:
Pour water into large bowl and sprinkle with yeast. Let stand 10 mins. or until frothy. Stir in 1 1/4 cups flour, bran and salt until a ragged dough forms. Let stand, covered for 30 mins. Place dough on a floured surface and knead, adding more of remaining flour as necessary, until it forms a soft, slightly sticky dough. Place in a greased bowl, cover and let rest until doubled, about 1 hour.
Topping:
In non-stick pan, heat oil over med-high heat. Cook onions and garlic until golden, about 3 mins. Reduce heat to medium and add thyme, salt and pepper. Continue cooking, stirring about 15 mins. Soak tomatoes in boiling water 5 mins. Drain and chop.
Preheat oven to 425 F. Roll out dough onto 12-14" pan. Mash beans. Stir in sauce, tomatoes and basil. Spread over dough and top with onions and feta.
Bake 20 mins. or until golden and crispy.