Power Pizza
With uncooked pizza dough on hand, or just some pocketless pita breads, this pizza is quicker to make than calling out for delivery from the local pizza place. I mix this healthy puree right into the bottle of store-bought tomato sauce (it looks perfectly normal), then I let the kids do the rest, adding any additional toppings they like. Theyve never once suspected anything in the sauce, especially under that blanket of bubbly cheese. You can even prepare this pizza ahead of time without cooking it, and then refrigerate for a day or two. Simply bake when youre ready to eat.
With uncooked pizza dough on hand, or just some pocketless pita breads, this pizza is quicker to make than calling out for delivery from the local pizza place. I mix this healthy puree right into the bottle of store-bought tomato sauce (it looks perfectly normal), then I let the kids do the rest, adding any additional toppings they like. Theyve never once suspected anything in the sauce, especially under that blanket of bubbly cheese. You can even prepare this pizza ahead of time without cooking it, and then refrigerate for a day or two. Simply bake when youre ready to eat.
- Carbohydrate 22.45047 g
- Cholesterol 290.304 mg
- Fat 72.54387 g
- Fiber 2.75625 g
- Protein 112.46886 g
- Saturated Fat 45.9230415 g
- Serving Size 1 1 Serving (637g)
- Sodium 3770.634 mg
- Sugar 19.69422 g
- Trans Fat 3.83872649999998 g
- Calories 1196 calories
Step-by-step
- Stretch pizza dough, or roll out with floured rolling pin on floured surface, to form a pie and transfer it to the stone or baking sheet.
- If using pocketless pitas, place them on the prepared baking sheet.
- Combine tomato sauce with the Orange Puree.
- Mix well.
- Spread 1/2 to 1 cup of the sauce mixture across the large pizza dough (use only 1/4 cup of sauce for each pita), then top with about 1 cup of mozzarella (use about 1/2 cup of cheese per pita).
- Cover and refrigerate at this point, or bake for 15 to 20 minutes until bubbly and lightly browned.
- Allow to cool a few minutes, then cut into triangles and serve.
Why does homemade dough stubbornly snap back into a tight elastic ball the moment the rolling pin lifts? Gluten strands require relaxation time; letting shaped dough rest uncovered at room temperature for fifteen minutes allows those protein networks to yield without tearing. Stretching by hand preserves trapped fermentation gases better than compression from a pin, yielding an open, airy crumb structure beneath the sauce.
Thermal transfer dictates crust crispness, making a preheated pizza stone or heavy baking sheet mandatory for proper bottom-heat conduction. Blending bright orange puree directly into commercial tomato sauce introduces subtle acidity and sweetness without altering the familiar viscosity expected by diners. Spreading this mixture evenly across the stretched surface prevents pooling and soggy spots during baking.
Cheese moisture management separates professional results from soggy disasters, requiring fresh mozzarella to be drained thoroughly and torn rather than grated to control water release. Distributing the cheese loosely allows steam to escape efficiently while the fats render under high heat. Baking requires a hot environment, typically between 450 degrees Fahrenheit and 500 degrees Fahrenheit, until the crust spots char slightly and the dairy bubbles.
Gluten-free alternatives or pita breads substitute seamlessly for traditional wheat dough when dietary needs require modifications, though baking times shorten significantly for thinner flatbread bases. Assembled pies tolerate refrigeration for up to forty-eight hours before baking if wrapped tightly to prevent crust desiccation. Allowing the baked pie to rest five minutes before slicing sets the melted cheese structure and prevents sliding toppings.
