“Homemade” Thin Crust Pizza

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February 17, 2013 by Lauren Grider

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Pizza is just not something that I am willing to do without, so I had to find a way to keep it as a part of my eating plan in a controlled way. The crust contributes the most Points Plus values to pizza, so making a thin crust version is an obvious solution. I am also in love with the Publix ball of dough that can be found in the bakery section, so this gives me an excuse to use it. I have not yet graduated to making my own crust.

“Homemade” Thin Crust Pizza

Ingredients:
Publix ball of dough
2 cups shredded part-skim mozzarella cheese
1/2 cup tomato sauce
2 oz thin sliced pepperoni
fresh veggies and other toppings to taste (may alter Points Plus value)
small amount of flour for rolling dough

Notes:
1. Points Plus value for Publix ball of dough calculated using nutrition information available at their deli counter. Scroll to the bottom of this page for more information.
2. You could certainly make your own dough if you like. Just remember to calculate the Points Plus value.
3. I prefer Boar’s Head sandwich style pepperoni from the deli counter for a few reasons: I can buy just what I need, have it cut as thin as I’d like, and it is very cost-effective. Yes, this does sometimes cause confusion amongst deli counter employees. If they do not have a scale that measures in ounces, just ask for 1/8 lb (0.125 lbs). The biggest issue that I routinely encounter is the employees trying to convince me that 2 oz is the same as 0.2 lbs. It is not. Don’t feel embarrassed about standing your ground in a polite way and making sure they measure your ingredient correctly. Here is a link to the Boar’s Head Sandwich Style Pepperoni nutrition information.
4. For this pizza, I used fresh basil leaves, portobello mushrooms, green onion, and tomato.
5. This recipe yields two large thin-crust pizzas.
6. The pizza slices keep well in the refrigerator for up to 3 days and make a great lunch!

First, prepare your toppings.

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Start with the ball of dough on a clean, floured surface.

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Cut the dough in half.

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Work with one half of the dough at a time. Roll and stretch dough until thin, forming a rectangle shape. This is the most time-consuming step. Be patient.

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Transfer rolled dough to a cookie sheet and set aside. Repeat with the second half of the dough and place on a separate cookie sheet. Or, freeze the other half of the dough for use later.

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Top each pizza with 1/4 cup tomato sauce and 1 cup of mozzarella, spreading evenly.

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Add desired toppings.

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Bake at 450 degrees for 18 minutes or until cheese has browned.

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Allow to cool 3-5 minutes, then cut each pizza into 8 equal slices. Enjoy!

Yields 2 large thin crust pizzas. Each pizza yields 8 slices. Each slice is 4 Points Plus values per serving as calculated with the Recipe Builder.

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