I love pizza but still try to keep it on the healthy and not totally anti - weight watchers. The pizza crust at Fig's - Todd English's restaurant in Boston and Charlestown, MA is to die for. It does take some time to let the dough rise but if you have a stand mixer or a food processor with a dough hook, it is a snap to pull together.
Fig's Pizza Dough
¼ cup whole wheat flour
3½ cups all-purpose flour, plus additional for rolling
2 teaspoons kosher salt
1 2/3 cups lukewarm water
2 teaspoons sugar
2 teaspoons active-dry yeast
2 teaspoons olive oil
Place the flours and salt in a stand mixer fitted with a dough hook. Combine the water, sugar and yeast in a small bowl and let sit for five minutes until the mixture bubbles slightly. Add the olive oil and stir. With the mixer on low, gradually add the oil-water mixture into the bowl. Knead until the dough is firm and smooth, about 5 minutes. The dough is wet and difficult to work with. Coat your work surface and hands with flour before removing the dough. It usually comes out in a few pices so gather them together and knead back into a ball using the flours on the surface.
Divide the dough into four balls, about 7½ ounces each. Line two cookie sheets with waxed paper spritzed with cooking spray. Place two balls on each sheet and cover loosely with a damp kitchen towel. Let the balls rise in a warm spot until they have doubled in bulk, about two hours.
Each ball makes a pizza that will feed 1-2 people.
I roasted eggplant and zucchini coated with cooking spray and seasoned with Penzey's Tuscan Sunset - a no salt Italian seasoning blend in a 450 degree oven until cooked thru about 15-20 minutes.
One roasted red pepper under the broiler until charrer on all sides, then resting in a plastic bag for about 20 minutes and finally peeled, seeded and sliced.
Carmelized onions in cooking spray.
Sauteed mushrooms also in cooking spray.
Roasted Tomato - Garlic Sauce
adapted from Cooking Light Annual Cookbook 1998
1/2 cup chopped onion
1 tsp olive oil
13 garlic cloves, peeled
1 1/2 lbs tomatoes, cut into wedges
1/4 cup water
1/2 Tbsp balsamic water
1/4 tsp salt
1/2 Tbsp salt free Italian seasoning
Preheat the oven to 450F. Combine the tomatoes, onions, garlic and oil in a baking dish. Bake for 20 minutes.
Combine the tomato mixture with the remaining ingredients in a saucepan. Cook over high heat for 10 minutes.
Transfer to a blender or food processor, cover and process until desired consistency. Adjust seasoning as needed.
1/2 cup of sauce is 1 Weight Watchers Points Plus
Now to assemble.