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Ham Gruyere and Shallot Pizza

Chef H.J. Schumer is back with another under 400 calorie recipe for a Ham, Gruyere, and Shallot Pizza.
Chef H.J. Schumer is back with another under 400 calorie recipe for a Ham, Gruyere, and Shallot Pizza.

Whole Wheat blend Pizza Crust

·     2 ¼ teaspoon (1 package) instant dry active yeast

·     1 cup warm water (not hot!)

·     1 tablespoon honey

·     2 cups bread flour

·     1 cup whole wheat flour

·     2 tablespoon olive oil

·     1 ½ teaspoon salt

1.     Add the water, yeast, honey, and a 1/2 cup of the flour into a mixing bowl. Stir well and let sit for 20 minutes. It will get bubbly.

2.     Mix together the bread and whole wheat flours in a bowl.

3.     Add olive oil, salt, and 2 cups of the flour mixture, and mix with a wooden spoon until it's together enough to turn out on to a lightly floured work surface to knead.

4.     Knead for about 10 minutes, while adding more flour a little at a time, to produce a soft, elastic and slightly sticky dough. Do not add too much flour, just enough to keep it from sticking to the work surface as you knead.

5.     Form the dough into a ball and place in a large oiled bowl. Drizzle a few drops of oil and coat the top of dough to prevent the surface from becoming dry.

6.     Cover with a kitchen towel and place in a warm spot for 2 hours, or until the dough doubles in size.

7.     Punch down the dough and divide into 2 balls and place in large zip lock plastic bags and store in the refrigerator until ready to use.

8.     When ready to use, remove from fridge, and let the dough come up to room temperature before use.

Ham gruyere and shallot pizza



Ingredients

·     cornmeal for the pan

·     1 pound pizza dough 

·     2 tablespoons olive oil

·     2 shallots, cut into thin rings and separated

·     12 sprigs fresh thyme

·     kosher salt and black pepper

·     1/2 pound thinly sliced deli ham

·     3/4 cup grated Gruyere or Swiss cheese (4 ounces)

Directions

1.     Heat oven to 425º F. Sprinkle a rimmed baking sheet with the cornmeal. Shape the dough into a 14-inch circle and place on the prepared baking sheet.

2.     Brush the dough with 1 tablespoon of the oil and bake until puffed and golden, 10 minutes.

3.     Meanwhile, in a medium bowl, toss the shallots, thyme, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.

4.     Top the partially cooked dough with the ham, shallot mixture, and cheese. Bake until the crust is crisp and the cheese has melted, 12 to 15 minutes.



Nutritional Information• Per Serving

• Calories 305

• Fat 10gSat Fat 3g

• Cholesterol 24mg

• Sodium 865mg

• Protein 16g

• Carbohydrate 38g

• Fiber 2g

 


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