Pizzetta with Parsley Salad Recipe | MyRecipes - PCOS-Friendly Recipe
This Pizzetta with Parsley Salad Recipe | MyRecipes is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 2 teaspoons active dry yeast
- 2 cups unbleached bread flour, divided
- 2 tablespoons extra-virgin olive oil, plus more for bowl
- 1/2 teaspoon kosher salt
Instructions
- In a large bowl, combine yeast, 1/4 cup warm (110 °) water, and 1/4 cup flour and stir to mix. Let mixture sit at room temperature until bubbles are visible, about 30 minutes.
- Add remaining 1 3/4 cups flour, 1/2 cup plus 2 tbsp. warm water, the oil, and salt and, using a wooden spoon, stir until dough comes together in a rough mass.
- Lightly flour a work surface and turn dough out onto it. Knead until smooth, elastic, and a bit tacky to the touch, 7 to 8 minutes. Shape into a ball. Oil a large bowl, place dough in bowl, and turn to coat on all sides with oil. Cover with plastic wrap and let dough rise in a warm place until doubled, 1 to 1 1/2 hours. (Or, let dough rise in the refrigerator overnight. The next day, bring it to room temperature before continuing.)
- Make pizza: About 30 minutes before baking, place a pizza stone on lowest rack in oven. Preheat oven to 500 ° or to the highest temperature possible.
- In a small bowl, combine garlic and 2 tbsp. oil and let stand 30 minutes.
- In another bowl, whisk together remaining 2 tbsp. oil and the lemon juice and season with salt and pepper. In a medium bowl, combine fontina and mozzarella and toss lightly to mix well.
- Lightly flour a work surface. Punch down dough. Divide it in half and form each half into a ball, but do not work the dough at all. Roll out 1 dough ball into a 10- to 11-in. circle about 1/4 in. thick. (Alternatively, press and stretch dough into a 10- to 11-in. circle.)
- Lightly flour a pizza peel (or a rimless cookie sheet) and transfer dough circle to peel. Brush dough circle to within 1/2 in. of edge with half of garlic-infused oil. Sprinkle half of fontina-mozzarella mixture evenly over oil-brushed dough.
- Slide onto pizza stone and bake until golden and crisp, 8 to 12 minutes.
- Meanwhile, in a bowl, toss parsley leaves with vinaigrette.
- Using peel, remove pizza from oven and slide onto a cutting board. Top with half of parsley salad. Using a vegetable peeler, shave 10 to 12 paper-thin pieces of Parmigiano-Reggiano over top of pizza, then cut pizza into wedges. Repeat with remaining dough and toppings.
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Frequently Asked Questions
Yes, this Pizzetta with Parsley Salad Recipe | MyRecipes recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 2 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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