Fontina, Olive, and Tomato Pizza with Basil Whole Wheat Crust Recipe | MyRecipes - PCOS-Friendly Recipe
This Fontina, Olive, and Tomato Pizza with Basil Whole Wheat Crust Recipe | MyRecipes is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 1 tablespoon honey
- 1 package active dry yeast (about 2 1/4 teaspoons)
- 1 cup warm water (100 ° to 110 °)
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces), divided
- 1 cup whole wheat flour (about 4 3/4 ounces)
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh basil
- Cooking spray
- 2 tablespoons stone-ground yellow cornmeal
Instructions
- To prepare dough, dissolve honey and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 1 1/4 cups all-purpose flour, whole wheat flour, salt, and 1/8 teaspoon freshly ground pepper to yeast mixture; stir until a soft dough forms.
- Turn dough out onto a lightly floured surface. Knead until soft and elastic (about 6 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to keep dough from sticking to hands (dough will feel slightly sticky). Knead in fresh basil just until incorporated. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 °), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
- Roll dough into a 12-inch circle (about 1/4 inch thick) on a lightly floured surface. Place dough on a rimless baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Lightly spray surface of dough with cooking spray; cover with plastic wrap. Place dough in refrigerator.
- Position one oven rack in the middle setting. Position another rack in the lowest setting, and place a rimless baking sheet on the bottom rack. Preheat oven to 500 °.
- Remove plastic wrap from dough; discard. Remove preheated baking sheet from oven; close oven door. Slide dough onto preheated baking sheet, using a spatula as a guide. Bake on lowest oven rack at 500 ° for 8 minutes.
- Arrange tomato slices on paper towels. Cover with additional paper towels; let stand 5 minutes.
- Sprinkle fontina over crust, leaving a 1/4-inch border. Arrange tomato slices and olives over fontina; sprinkle with mozzarella. Top with pine nuts. Bake on middle rack an additional 8 minutes or until crust is golden brown and cheese melts. Garnish with cracked pepper, if desired. Cut into 12 wedges.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Honey, Basil.
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Frequently Asked Questions
Yes, this Fontina, Olive, and Tomato Pizza with Basil Whole Wheat Crust 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 6 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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