Margherita Pizza, Cannellini Bean Salad, Kombucha

Prep Time 30

Cook Time 25

Servings

Calories 1230kcal

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.

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.

Ingredients

Instructions

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).