Mayo Clinic Health Library

Recipe: Pizza margherita

Updated: 04-02-2013

Dietitian's tip: You can double the recipe and use the extra dough for making breadsticks or flatbread. The dough can be refrigerated for up to 24 hours before baking.

Ingredients

Serves: 6

Whole-grain pizza dough:

  • 1 teaspoon active dry yeast
  • 3/4 cup warm water
  • 3/4 cup whole-wheat flour
  • 2 tablespoons barley flour
  • 2 teaspoons gluten
  • 1 tablespoon oats
  • 1/2 tablespoon olive oil

Toppings:

  • 2 1/2 cups chopped spinach
  • 2 1/2 cups sliced tomatoes
  • 1/4 cup chopped basil
  • 1 tablespoon minced oregano
  • 1 tablespoon minced garlic
  • 1 teaspoon black pepper
  • 2 ounces fresh mozzarella

Directions

To make dough, dissolve yeast in warm water, let sit 5 minutes. Mix dry ingredients together. Add oil and water-yeast mixture. Knead for 10-15 minutes for best texture. An electric mixer is helpful, but not necessary.

Let dough rise in refrigerator for a minimum of 1 hour.

Preheat oven to 450 F. Roll out dough ball on floured surface to 1/4-inch thickness. Place dough on baking sheet or pizza peel. Top with spinach, tomatoes, basil, oregano, garlic, black pepper and mozzarella. Bake for 10-12 minutes, or until cheese melts and crust is crisp.

Nutritional Analysis per serving
  • Calories: 144
  • Total carbohydrate: 20 g
  • Cholesterol: 6 mg
  • Dietary fiber: 4 g
  • Monounsaturated fat: 2 g
  • Protein: 7 g
  • Saturated fat: 1 g
  • Sodium: 83 mg
  • Sugars: 0 g
  • Total fat: 5 g
  • Trans fat: 0 g
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Mayo Clinic Healthy Weight Pyramid Servings
Diabetes Meal Plan Exchanges
DASH Eating Plan Servings

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