Pizza is diet food. Very tasty diet food.
I returned to keeping a food diary on MyFitnessPal several weeks ago to help me make better decisions. I like the app because I can tinker with ingredients and portions to create recipes and manage what and how much I eat.
Last night, I made a pizza with turkey sausage, turkey pepperoni, red onion, bell pepper, and Kalamata olives over a yogurt flatbread dough with a homemade tomato sauce and mozzarella cheese. I used a frozen turkey breakfast sausage made by Keith’s Farm that I found at the Midtown Memphis Cashsaver.
This low-fat, high protein recipe makes a flavorful pizza that rivals anything your local pizzeria can make. The dough calls for baking powder instead of dry yeast to give it rise which makes for an easy weeknight pizza in under two hours.
Turkey Sausage and Pepperoni Supreme Pizza
Ingredients
- 1 cup All-purpose flour
- 1/2 t Kosher salt
- 2 t Baking powder
- 1 cup Non Fat Greek Yogurt, Plain
- 1 t extra virgin olive oil
- 8 oz can tomato sauce
- 1/4 t garlic salt
- 1 bay leaf
- 1/4 t fennel seed
- A few shakes of crush red pepper to taste.
- 115 gmozzarella cheese, shredded
- 20 slices turkey pepperoni
- 4 oz turkey sausage
- 1/4 cup red onion diced
- 1/4 bell pepper, diced
- 12 Kalamata olives, sliced
- 34 g fresh arugula, washed and rinsed.
- 1/2 t extra virgin olive oil
Directions
- Combine the dry ingredients for the dough by whisking in a mixing bowl. Add yogurt and knead with a dough hook attachment in a mixer until dough ball ingredients form a cohesive ball which pulls away from the edges of the bowl. Add flour as needed to ensure you can pick up the dough with your hands without being sticky. Knead some more by hand on the countertop until dough forms a smooth ball. C do lean the mixer bowl, towel dry, and 1 teaspoon of oil. Return dough ball to bowl and roll surface in oil until evenly distributed. Leave dough to rest for an hour to allow gluten development while covered with a damp kitchen towel.
- Place a baking stone or steel on the bottom rack of an oven and preheat to 500F. While the dough rests and sauce simmers, set out your meats, veggies, and cheese in mise en place fashion.
- In a small sauce pan, combine sauce, garlic salt, fennel seed and bay leaf. Bring to a low simmer. Stir occasionally for 30 minutes and then remove from heat. Remove bay leaf.
- When the dough is ready, cut a sheet of parchment paper the size of your baking stone or steel. Place ball of dough on the center of the sheet. Use your fingertips to press dough from the center toward the edges of the sheet until less than 1/4 inch thick or thinner.
- Use a spoon to spread the sauce evenly on the pizza. Add mozzarella, pepperoni, sausage, pepper, onion, and Kalamata olives in that order.
- Pull parchment paper over a metal peel or baking sheet to help transfer pizza on sheet to the baking stone or steel. Bake for about 15 minutes. The paper edges will brown but remain intact.
- Toss arugula in a bowl with olive oil while pizza bakes in the oven.
- Remove pizza on sheet with peel and transfer to a cutting board. Sprinkle arugula over pizza by hand and cut into 8 slices.
Nutrition: 192 Calories, 5.5 g Fat, 18.9 g Carbohydrates, 17.3 g Protein
Place at the Table 
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