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Nutrient dense pizza

Nutrient dense pizza. Pizza dough ingredients. 1 Tablespoon active dry yeast 1/2 Cup warm water 1 – 1 ½ Cups of flour for the DOUGH (you will NOT use all of it…) About 1/8 – 1/4 cup flour used to knead the dough 1 Tablespoon olive oil 1/2 teaspoons salt 1 Tablespoon sugar or honey.

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Nutrient dense pizza

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  1. Nutrient dense pizza

  2. Pizza dough ingredients • 1 Tablespoon active dry yeast • 1/2 Cup warm water • 1 – 1 ½ Cups of flour for the DOUGH (you will NOT use all of it…) • About 1/8 – 1/4 cup flour used to knead the dough • 1 Tablespoon olive oil • 1/2 teaspoons salt • 1 Tablespoon sugar or honey THIS RECIPE HAS BEEN CUT IN HALF FOR LAB PURPOSES. IF YOU WILL BE USING IT AT HOME FOR MORE THAN 4 PEOPLE YOU WILL NEED TO DOUBLE IT.

  3. 1.Place the warm water in a large bowl. 2.Sprinkle the yeast over the warm water, stir and let stand for 5 - 10 minutes. (if you don’t, your dough won’t rise. Make sure some one is getting the rest of your ingredient while your yeast is activating) 3. Add ½ cup flour. (Use measuring cup so you don’t contaminate unused flour.) 4. Add salt, sugar (or honey) and olive oil. 5. Stir until blended. (do not use a whisk or the pastry blender) Dough directions

  4. Dough directions continued 6. Add 1/2 cup flour, stir. You might not need anymore flour. 7. Add (about) 1/2 cup flour, stir. 8. Put (about) 1/8 cup flour on cutting board or counter, knead for 5-10 minutes. 9. Place dough in baggie labeled with your class hour and kitchen #, put in refrigerator.

  5. When you are done • Put the baggie in the fridge • Unused flour can go in the garbage • Wash all dishes • Wash counters • Sweep floor

  6. Nutrient Dense Pizza Person 1 dough and wash counters when lab is done Person 2 measure ingredients and make sauce, dishes Person 3 select, wash, and chop veggies. Sweep Person 4 Make sure: everyone does their part put together the pizza pizza is cooked and not doughy pizza is cooled down on the cooling rack before cutting

  7. Pizza dough directions Pre-heat oven to 400 degrees. Take dough out of the fridge and lightly oil a glass mixing bowl with olive oil. Place the dough in the bowl and cover it with plastic wrap for 10-20 minutes to allow fermentation to take place. When it rises and doubles in size it is ready to roll out. Turn dough out onto a lightly floured surface, roll out into a pizza crust shape. (you will need a little bit of flour) (Put aluminum foil on your pan and lightly oil with olive oil). Place dough onto round pizza pan.

  8. Pizza sauce • 1/2 tbsp onion powder • 1 tbsp basil leaves (dry) • 1/2 tbsp oregano (dry) • 1/4 tbsp garlic (dry) • 1 1/2 tbsp sugar • 1/2 tsp Cajun seasoning or cayanne pepper • 1/2 small can petite diced tomatoes • 1 tbsp tomato paste • 1 bay leaf • Pinch ground black pepper • Pinch kosher salt This has been halved for lab purposes. This will cover 1 pizza.

  9. Sauce directions • Combine all ingredients, except for the tomato paste. Heat over medium heat. • Add the tomato paste and blend to combine. Let cool to room temperature. Ladle sauce over the pizza dough, add toppings and cook.

  10. Create a nutrient dense pizza Use something from each food group: Pepperoni, olives, mushrooms, green peppers, onion, pineapple, cheese, marinara sauce. See the list on the supply counter for amounts. Select toppings, wash and chop veggies Cover dough with sauce and toppings and bake about 12-15 minutes. (time will depend on how much your dough rises) (You can make one little pizza for each or 1 large pizza.) You will write a list of the ingredients specifying which food group they belong to and what nutrients they provide. This will stay in your binder.

  11. When you are done… Put leftovers in a sandwich baggie. Person 1 wash counters, stovetop, and table. Person 2 dishes, make sure nothing solid goes down the drain. Person 3 sweep. Person 4 make sure everyone did their part.

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