Margherita Pizza, Cannellini Bean Salad, Kombucha
Print Pin Add to CollectionServings: 2
Calories: 1230kcal
Ingredients
Pizza
- 1 ball Whole-wheat pizza dough (store-bought or homemade see below)
- Whole-wheat flour for rolling the dough
- Nonstick spray for baking sheet
- 1 cup Marinara sauce
- 2.5 oz Fresh mozzarella sliced (part skim)
- ¼ cup Fresh basil chopped optional
- Your choice of pizza toppings such as pepperoni, sausage, onion, peppers, olives, mushrooms, etc.
Cannellini Beans Salad
- 1 cup Cannellini beans drained and rinsed
- 1 tsp Lemon juice
- 1 tsp Extra-virgin olive oil
- 2 TBSP Fresh parsley chopped
- Black pepper
- 1/2 cup Fresh fennel shaved
- 1 cup Arugula
Kombucha
- 16 oz Kombucha chilled
Instructions
- Prepare all ingredients as listed.
- Prepare any pizza toppings as needed. If using raw vegetables or meats such as onion, peppers, sausage, or mushrooms, cook them beforehand.
- Set the oven to 425°F (220°C).
- Lightly flour a clean work surface with whole-wheat flour and place the dough on top, coating both sides lightly to prevent sticking.
- Stretch the dough using your hands or a rolling pin, keeping the thickness even and avoiding thin spots in the center.
- Transfer the dough to a baking sheet, pizza pan, or pizza stone. If using a baking sheet, lightly coat it with nonstick spray to prevent sticking.
- Spread the marinara sauce evenly over the dough, leaving about 1 inch around the edges for the crust. Top with fresh mozzarella and your chosen toppings.
- Bake for 10 minutes, then rotate the pizza or pan 180 degrees.
- Continue baking for another 10–15 minutes, until the crust is golden brown and crispy and the cheese is melted.
- In a bowl, mix the beans, lemon, oil, parsley, pepper, fennel, and arugula. Set aside.
- Remove from the oven and allow to rest for 2–3 minutes before slicing.
- Garnish with fresh basil if desired.
- Serve with bean salad and kombucha.
Notes
Homemade Dough (Optional)
- Equipment
- Stand mixer with dough hook (optional)
- 2 tsp Instant yeast
- 3/4 cup Warm water, between 105°F and 115°F (40-46°C), or more if needed
- 1 1/2 cups OO flour
- ½ cup Whole wheat flour, plus more if needed
- 1½ tsp Sugar
- 2 tsp Salt
- 2 TBSP Extra-virgin olive oil + additional oil for greasing
- Mix both flours and water in a bowl or mixer until combined (no dry spots).
- Let rest for 20–30 minutes (this is the autolyse).
- Add yeast, sugar, salt, and olive oil.
- Knead for 8–10 minutes (by hand or mixer) until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise 1–2 hours (or refrigerate overnight for best flavor; keep in the fridge wrapped well for up to 3 days).
Nutrition
Calories: 1230kcal | Carbohydrates: 143g | Protein: 52g | Fat: 55g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 2881mg | Potassium: 1153mg | Fiber: 14g | Sugar: 37g | Vitamin A: 1867IU | Vitamin C: 20mg | Calcium: 572mg | Iron: 6mg
Margherita Pizza, Cannellini Bean Salad, Kombucha
Ingredients
Pizza
- 1 ball Whole-wheat pizza dough (store-bought or homemade see below)
- Whole-wheat flour for rolling the dough
- Nonstick spray for baking sheet
- 1 cup Marinara sauce
- 2.5 oz Fresh mozzarella sliced (part skim)
- ¼ cup Fresh basil chopped optional
- Your choice of pizza toppings such as pepperoni, sausage, onion, peppers, olives, mushrooms, etc.
Cannellini Beans Salad
- 1 cup Cannellini beans drained and rinsed
- 1 tsp Lemon juice
- 1 tsp Extra-virgin olive oil
- 2 TBSP Fresh parsley chopped
- Black pepper
- 1/2 cup Fresh fennel shaved
- 1 cup Arugula
Kombucha
- 16 oz Kombucha chilled
Instructions
- Prepare all ingredients as listed.
- Prepare any pizza toppings as needed. If using raw vegetables or meats such as onion, peppers, sausage, or mushrooms, cook them beforehand.
- Set the oven to 425°F (220°C).
- Lightly flour a clean work surface with whole-wheat flour and place the dough on top, coating both sides lightly to prevent sticking.
- Stretch the dough using your hands or a rolling pin, keeping the thickness even and avoiding thin spots in the center.
- Transfer the dough to a baking sheet, pizza pan, or pizza stone. If using a baking sheet, lightly coat it with nonstick spray to prevent sticking.
- Spread the marinara sauce evenly over the dough, leaving about 1 inch around the edges for the crust. Top with fresh mozzarella and your chosen toppings.
- Bake for 10 minutes, then rotate the pizza or pan 180 degrees.
- Continue baking for another 10–15 minutes, until the crust is golden brown and crispy and the cheese is melted.
- In a bowl, mix the beans, lemon, oil, parsley, pepper, fennel, and arugula. Set aside.
- Remove from the oven and allow to rest for 2–3 minutes before slicing.
- Garnish with fresh basil if desired.
- Serve with bean salad and kombucha.
Notes
Homemade Dough (Optional)
- Equipment
- Stand mixer with dough hook (optional)
- 2 tsp Instant yeast
- 3/4 cup Warm water, between 105°F and 115°F (40-46°C), or more if needed
- 1 1/2 cups OO flour
- ½ cup Whole wheat flour, plus more if needed
- 1½ tsp Sugar
- 2 tsp Salt
- 2 TBSP Extra-virgin olive oil + additional oil for greasing
- Mix both flours and water in a bowl or mixer until combined (no dry spots).
- Let rest for 20–30 minutes (this is the autolyse).
- Add yeast, sugar, salt, and olive oil.
- Knead for 8–10 minutes (by hand or mixer) until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise 1–2 hours (or refrigerate overnight for best flavor; keep in the fridge wrapped well for up to 3 days).
Nutrition
Calories: 1230kcalCarbohydrates: 143gProtein: 52gFat: 55gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 122mgSodium: 2881mgPotassium: 1153mgFiber: 14gSugar: 37gVitamin A: 1867IUVitamin C: 20mgCalcium: 572mgIron: 6mg
Tried this recipe?Let us know how it was!