2/3 cup warm water (105º to 115ºF) 

1 envelope (1/4 ounce) active dry yeast (2 1/4 teaspoons) 

2 cups whole wheat flour, preferably white whole wheat, divided 

1/4 teaspoon salt 

2 teaspoons olive oil, preferably extra virgin 

 

5 ounces low-fat soft goat cheese 

1 large clove garlic, minced 

1/2 teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried

Ground black pepper

1 C. Roasted Red Peppers, drained and cut into strips

 

Prepare the dough for the crust: Coat a large bowl with vegetable oil spray; set aside. In a glass measuring cup, mix the water and the yeast to dissolve. In the bowl of a food processor, combine 1 3/4 cups flour and the salt. Pulse to mix. Add the oil to the yeast water. With the machine running, add the yeast water through the feed tube. Process for 1 to 2 minutes, or until the mixture forms a moist ball. Transfer the dough to a work surface lightly floured with some of the remaining 1/4 cup flour. With your hands, knead for about 1 minute, or until the dough is smooth. Use scant amounts of any remaining flour only to prevent surface sticking. Some flour may not be needed. Place the dough in the prepared bowl. Coat lightly with vegetable oil spray. Cover with plastic wrap. Set aside to rise for about 30 minutes, or until doubled in size. To make the pizza: Coat a 14″ round pizza pan with vegetable oil spray. Punch down the dough. Transfer to a lightly floured work surface. Let stand for 5 minutes. With floured hands or a rolling pin, pat or roll into a 14″ circle. Transfer to the prepared pan. Cover with plastic wrap and let stand for 15 minutes. Preheat the oven to 375ºF. In a small bowl, combine the cheese, garlic, and oregano. Season with black pepper to taste. Dapple the crust with the crumbled cheese mixture. Scatter the red pepper strips on top of the cheese. Bake for about 12 minutes, or until golden and bubbly. Remove the pizza from the oven and garnish with basil. Cut into eighths and serve at once.

 

Yield: 4 servings

Calories: 300

Fat: 7g

Fiber: 8g