American · Dinner
Margherita Pizza (High-Protein)
A thin-crust Margherita pizza rebuilt for protein using a wholemeal base, part-skim mozzarella, fresh tomato and basil. Cottage cheese and cannellini beans blended into the sauce lift protein and fibre while keeping fat modest. Crushed tomato, garlic and olive oil define the flavour, finished with torn basil.
$4
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
737Calories
63.5gProtein
29.1gFat
58.1gCarbs
6.2gSugar
9.9gFiber
1436mgSodium
90mgChol
16.7gSat Fat
vegetarian
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Combine the whole-wheat flour, yeast, salt and about 45ml warm water into a shaggy dough, then knead until smooth.
2
Proof
Cover the bowl and leave somewhere warm for 60 minutes until roughly doubled.
3
Build
Stretch the dough thin, blend crushed tomatoes with mashed cannellini beans and minced garlic, spread over the base, then brush the rim with olive oil.
4
Bake
Dot on cottage cheese, scatter torn mozzarella, then bake in an oven at high heat 250C (480F) for 12 minutes until the cheese blisters and the crust is deep golden.
5
Plate
Tear the fresh basil over the hot pizza and rest 2 minutes before slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g part-skim mozzarella
- 4.2 oz120g low-fat cottage cheese
- 5 oz140g whole-wheat flour
- 5.6 oz160g canned crushed tomatoes (a fifth of a 14.5 oz can)
- 5.6 oz160g cooked cannellini beans
- 2 clove2 clove garlic
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp dried yeast
- 1212 fresh basil leaves
- a pinch of salt
