Little Fun Pizzas

Recipe Ingredients

3/4 cup	177ml	Warm water
1 teaspoon	5ml	Brown sugar
1 teaspoon	5ml	Olive oil
1 tablespoon	15ml	Yeast
2 tablespoons	30ml	Minced garlic
1 tablespoon	15ml	Chopped fresh basil
1 tablespoon	15ml	Chopped fresh oregano
1/4 teaspoon	1.3ml	Chili flakes
1/2 teaspoon	2.5ml	Sea salt
1		Coarsely-crushed black pepper
1 cup	62g / 2.2oz	Whole-grain wheat flour
2 cups	125g / 4.4oz	White flour
1 1/2 tablespoons	22ml	Purchased pesto sauce
12 sections		Fresh thyme - leaves picked
1 oz	28g	Shiitake mushrooms - sliced
1 tablespoon	15ml	Olive oil
1 oz	28g	Dry-packed sun-dried tomatoes - soaked in hot water
		For 10 minutes and drained
1 oz	28g	Goat cheese - crumbled

Recipe Instructions

Place the first 10 ingredients in a bowl, stirring to mix. Let stand for 5 to 7 minutes to allow the yeast to activate. When the mixture starts to bubble and foam, add the whole wheat, mixing the ingredients with your hands. Add some of the white flour, a little at a time, mixing, until the dough is manageable.

Turn dough out onto a lightly floured work surface and knead, adding the white flour until hands come clean. Insert a clean thumb directly into the dough and count to 5. If your thumb comes out clean with nothing sticking to you, you are through with the kneading. If not, continue kneading and adding flour until the "rule of the clean thumb" works. Set dough aside in a warm, draft-free area in the kitchen (the top of the refrigerator is a perfect spot). Cover with a tea towel and allow the dough to rest and double in size. This should take about 45 to 60 minutes.

After the dough has risen, knead again for 1 to 2 minutes. Divide into 6 equal pieces and form into balls. Roll out each ball flat and form into pizza rounds about 6 to 8 inches in diameter and about 1/8-inch thick. Top each with some of the pesto, thyme leaves, mushrooms, a sprinkling of oil, sun-dried tomatoes, and goat cheese.

Bake in a preheated 475 degree oven for 20 to 25 minutes, until the crust is golden on the top and bottom.

This recipe yields 12 servings.

Exchanges Per 1/2-pizza Serving: 1 Carbohydrate (1 bread/starch), 1 Fat.

Nutrition Facts: 90 calories (4% calories from fat), 4 g protein, 4 g total fat (1.1 g saturated fat), 12 g carbohydrate, 2 g dietary fiber, 3 mg cholesterol, 152 mg sodium.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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