Lean Beef and Vegetable Pizza with Green Salad

Ingredients

• 1.5 cup whole wheat flour
• 1 tsp active dry yeast
• 0.75 cup water (warm)
• 0.5 tsp sugar (to activate yeast)
• 3 pcs tomato (medium, ripe)
• 2 pcs garlic (cloves, minced)
• 2 tsp olive oil (1 tsp for sauce, 1 tsp for topping)
• 1 tsp dried oregano (divided)
• 200 g lean ground beef (90/10 or leaner)
• 0.5 pcs onion (medium, thinly sliced)
• 0.5 pcs bell pepper (medium, any color, thinly sliced)
• 1 cup mozzarella cheese (shredded, part-skim)
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the pizza dough

   • In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until foamy.
   • In a large bowl, combine the whole wheat flour and a pinch of salt. Pour in the yeast mixture and 1 tbsp of olive oil.
   • Mix until a shaggy dough forms, then turn out onto a floured surface. Knead for 8-10 minutes until smooth and elastic.
   • Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
2. 2

   Make the fresh tomato sauce

   • While the dough rises, roughly chop the tomatoes. Blend them into a coarse puree.
   • Heat 1 tsp of olive oil in a small saucepan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
   • Pour in the tomato puree, add 1/2 tsp of dried oregano and a pinch of black pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce has thickened.
   • Set the sauce aside to cool.
3. 3

   Cook the beef and vegetable topping