Diet RecipesLow-fat Pizza with tunaWhat is a secret of good pizza?. 99% of succes lies in dough! The variations on pizza toppings are infinite... In our 'low-fat/diet' version, we use less yeast as usually. Also we replaced 'plain' flour with appropriate quantity of whole wheat flour. The Dough: 500-600g flour (1/3 integral flour - with more then this quantity
pizza will be too hard). Mix together the yeast and a little water. Leave it in a warm place until a froth forms on the top. Dry mix together the flour, salt, sugar and oregano in a large bowl. Now, if your yeast is ready, make a well in the centre of the flour mix and pour the mixture in. Preferably with the hands, mix together and knead to make smooth dough. Add flour as you knead if necessary to keep the dough from becoming too sticky. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Do it in small amounts. Wrap this dough and leave in a warm place for at least 1/2 hour. The dough should be fermented and swollen to at least twice its size in this duration. Now, you should kneat dough again to release any air bubbles. Now it's time to go on to the next step - rolling out pizza dough (see pictures below):
The pizza topping The variations on pizza toppings are infinite... - tuna can (150-200g) Put the tomato sauce first. Spread the tomato sauce with a back side of a spoon or with a knife (or with your fingers). Sprinkle fines cuted onion, tuna and mushrooms. Tha add a little tomato sauce over the top again (to keep mushrooms softy).
Enjoy!
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