Low-Sodium Herb and Veggie Pizza with Green Salad

Instructions

1. 1

   Prepare the whole wheat pizza dough

   • In a small bowl, combine warm water, sugar, and instant yeast. Let it sit for 5-10 minutes until frothy.
   • In a large bowl, mix whole wheat flour and 1/8 tsp of salt.
   • Pour the yeast mixture and 1 tbsp olive oil into the flour. Mix until a shaggy dough forms.
   • Knead on a lightly floured surface for 7-8 minutes until smooth and elastic.
   • Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
2. 2

   Make the fresh tomato sauce

   • Heat 1 tbsp olive oil in a pan over medium heat.
   • Add minced garlic and sauté for 30 seconds until fragrant.
   • Pour in the tomato puree. Add dried oregano, black pepper, and the remaining 1/8 tsp of salt.
   • Cook for 10-12 minutes, stirring occasionally, until the sauce thickens and the raw tomato smell is gone.
   • Remove from heat and let it cool slightly.
3. 3

   Assemble the pizza

   • Preheat your oven to 220°C (425°F).
   • Punch down the risen dough and roll it out on a floured surface into a 12-inch circle.
   • Place the pizza base on a baking tray or pizza stone.
   • Spread the prepared tomato sauce evenly over the base, leaving a small border.
   • Sprinkle half of the shredded mozzarella cheese over the sauce.
   • Arrange the sliced onion, bell pepper, corn, and mushrooms on top.
   • Top with the remaining mozzarella cheese.
4. 4

   Bake the pizza

   • Place the pizza in the preheated oven.
   • Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
   • Remove from the oven and let it rest for a minute.
5. 5

   Garnish and serve

   • Garnish with fresh basil leaves.
   • Slice the pizza into 8 pieces and serve hot.