Healthified Homemade Pizza

 

1 1/3

cups Gold Medal® all-purpose flour

1

teaspoon baking powder

1/2

teaspoon salt

1/2

cup fat-free (skim) milk

2

tablespoons olive oil

1 1/2

cups shredded reduced-fat mozzarella cheese (6 oz)

1

can (14.5 oz) Muir Glen® organic diced tomatoes, drained

1

cup fresh baby spinach leaves, coarsely chopped

1

cup yellow or green bell pepper strips

1/4

teaspoon dried oregano leaves

1/4

teaspoon garlic powder

1/8

teaspoon pepper

2

tablespoons freshly shredded Parmesan cheese

• 1 Heat oven to 400°F. In medium bowl, mix flour, baking powder and salt. Stir in milk and oil until soft dough forms. (If dough is dry, stir in 1 to 2 tablespoons additional milk.) On lightly floured surface, knead dough 10 times. Shape dough into ball. Cover with bowl; let stand 10 minutes.
• 2 Place dough on ungreased cookie sheet; flatten slightly. Roll out to 12-inch round. Bake 8 minutes.
• 3 Sprinkle mozzarella cheese over crust; top with remaining topping ingredients. Bake 15 to 20 minutes or until crust is light golden brown and cheese begins to brown. Cut into wedges to serve.