Once you try making your own pizza, you’ll be reluctant to settle for local take-out pies.

Honey Whole-Wheat Pizza Dough
Makes one 12- to 14-inch pizza that serves four people (two slices each)

2 cups whole-wheat flour
2 cups all purpose flour, divided
1 package Rapid-Rise yeast
1-1/2 cup warm water (about 120 degrees F)
1 Tbsp. honey (can substitute agave syrup)
1 Tbsp. extra-virgin olive oil
1 tsp. salt

In the bowl of a stand mixer fitted with the paddle attachment, combine the whole-wheat flour, 1-1/2 cups all-purpose flour and yeast. Mix for a moment at the lowest speed to combine ingredients. In a measuring cup, combine the water, honey, olive oil and salt; stir until salt dissolves. With the motor running at the lowest speed, gradually pour the water mixture into the flour mixer and mix until the dough comes together.

Change to the dough hook attachment, and knead dough at medium speed for 1 to 2 minutes, until dough is smooth and elastic. If dough is too sticky, gradually add more all-purpose flour until dough is smooth, but just slightly sticky. Pull ball of dough off dough hook. Spray the bottom of the mixing bowl with cooking spray. Form the dough into a ball, and return to the bowl. Spray a piece of plastic wrap with cooking spray, and cover the surface of the dough. Set aside in a warm place for 20 to 30 minutes or up to 1 hour.

Roll dough into a circle or a rectangle, 12 to 14 inches wide and 1/2 to 3/4 inches thick. Top with pizza sauce, toppings and part-skim mozzarella cheese and cook on a pizza stone or a sheet pan in a 450 degree F oven until the edges of the pizza dough start to brown and the cheese is melted.

Per serving (1/4 pizza): 478 calories, 48 calories from fat, 6 g total fat (1g saturated fat), 0 mg cholesterol, 587 mg sodium, 95 g carbohydrates, 9 g fiber, 15 g protein.

 

Basic Pizza Sauce
Makes about 4 cups of pizza sauce

1 tsp. extra virgin olive oil
1 cup diced yellow onion, about 1 medium
2 cloves garlic, minced
1 28 oz. can diced or crushed tomatoes
1 6 oz. can tomato paste
2 tsp. dried Italian herbs
Salt and pepper to taste

In a Dutch oven or a large saucepan over medium heat, heat olive oil, tilting the pan to coat the bottom completely. Add the onions and sauté until softened and translucent, about 5 minutes. Add garlic and cook over medium heat, stirring constantly about 30 seconds. Add tomatoes, tomato paste and Italian herbs; stir to combine. Turn heat to medium-low and simmer, uncovered, 20 to 30 minutes. Season to taste with salt and pepper.

Per serving (about 2/3 cup sauce): 85 calories, 11 calories from fat, 1g total fat (0 g saturated fat), 0 mg cholesterol, 783 mg sodium, 18 g carbohydrates, 4 g fiber, 4 g protein.