Recipes for Runners » Thin-Crust Pizza Chicken Pizza | Canadian Running Magazine

Name: Recipes for Runners » Thin-Crust Pizza Chicken Pizza | Canadian Running Magazine
Ingredients: Six cups whole wheat flour (fine grind); 2 1/2 cups water; 2 tsp Sea Salt; 2 tsp Sugar; 2 tbsp Extra Virgin Olive Oil; 16 g yeast (two packages); One medium (13 oz) or one small (9 oz) whole-wheat dough patty, depending on desired crust thickness; 4 oz thick marinara pasta sauce with low sodium; 2 oz chicken breast – fully cooked, diced; One-eighth package frozen spinach (1 lb size) – slightly thawed, drained; 4 asparagus spears cut into bite size pieces; 1 red pepper, sliced into quarter-inch rings; Half-cup sundried tomatoes, sliced julienne style; Pinch of herbs (oregano, basil, sea salt, pepper and minced garlic); Splash of extra virgin olive oil; 5 oz low-fat mozzarella cheese – look for 15-19 per cent milk fat

runningmagazine.ca

As people pay more attention to their calorie counts, pizza crust is going back to its roots. Re-enter the original format – thin-crust – to save pizza’s reputation as a junk food.

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Ingredients

Six cups whole wheat flour (fine grind)
2 1/2 cups water
2 tsp Sea Salt
2 tsp Sugar
2 tbsp Extra Virgin Olive Oil
16 g yeast (two packages)
One medium (13 oz) or one small (9 oz) whole-wheat dough patty, depending on desired crust thickness
4 oz thick marinara pasta sauce with low sodium
2 oz chicken breast – fully cooked, diced
One-eighth package frozen spinach (1 lb size) – slightly thawed, drained
4 asparagus spears cut into bite size pieces
1 red pepper, sliced into quarter-inch rings
Half-cup sundried tomatoes, sliced julienne style
Pinch of herbs (oregano, basil, sea salt, pepper and minced garlic)
Splash of extra virgin olive oil
5 oz low-fat mozzarella cheese – look for 15-19 per cent milk fat