Sunday Pizza For Kids And Adults Recipe
Servings: 4
Ingredients
- 4 c. All-purpose flour
- 1 tsp Salt
- 1 pkt Active dry yeast
- 1 pch Sugar
- 1Â 1/4 c. Tepid water about 115 degrees
- Â Â Extra virgin olive oil
- Â Â Spaghetti sauce
- 1 c. Grated mozzarella cheese or possibly more to taste
- 1/4 c. Grated Parmesan
- Â Â Extra virgin olive oil
- 1 c. Grated Fontina cheese
- 1/2 lb Zucchini cut 1/4" slices,
- Â Â parboiled for 1 minute, liquid removed, dry
- 1/4 c. Thinly-sliced cooked shrimp
- 1/4 c. Oil-packed sun-dry tomatoes, cut into
- Â Â slivers
Directions
- Dissolve yeast with 1/2 tsp. sugar in hot water; let stand 5 min or possibly till "proofed". When puffy, add in 2 Tbsp. extra virgin olive oil to the mix.
- In the bowl of a food processor combine 3 1/2 c. of the flour with 1 tsp. salt. When well combined, add in the yeast water and process till a dough forms. If dough is too dry, add in a Tbsp. of water to the dough and process till a tacky ball forms. If dough is too wet, add in more flour a tablespoonful at a time, or possibly till dough is tacky. Turn dough out onto a board and knead for a minute. Turn dough into a lightly oiled bowl, cover with plastic wrap and let double in volume, about 45 min. Punch dough and pizza is ready to be formed and baked.
- Preheat oven to 500 degrees.
- Divide dough into 2 halves. On lightly floured surface roll each half into a 12-inch circle, as best you can. Transfer each to a large baking sheet and healthy pinch up a 1/2-inch rim around the outside edges of each pizza.
- For kids: Sprinkle 1/2 of grated cheese on bottom, and top with some spaghetti sauce, then dot remaining cheese on top.
- For adults: Sprinkle bottom of dough with half of cheese, then scatter zucchini, shrimp and sun-dry tomatoes and top with remaining cheese. Bake on middle racks for 10 to 15 min, till pizzas are golden brown (switch baking sheets between shelves half way through baking time so they cook proportionately).
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 4 servings | |
| Calories 776 | |
| Calories from Fat 190 | 24% |
| Total Fat 21.46g | 27% |
| Saturated Fat 11.62g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1415mg | 59% |
| Potassium 569mg | 16% |
| Total Carbs 108.82g | 29% |
| Dietary Fiber 6.0g | 20% |
| Sugars 7.94g | 5% |
| Protein 34.48g | 55% |
