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Low Sodium Cracker Crust Pizza
Chef Laura Bonicelli

Low Sodium Cracker Crust Pizza with Pear, Mozzarella, and Arugula

5 from 1 vote
Hacking Salt is pleased to welcome Chef Laura Bonicelli to our LoSo table.
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Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 392
Ingredients Method Nutrition

Ingredients
  

  • 5 cups Arugula
  • 1 tablespoon Olive oil extra virgin
  • 2 tablespoon White Wine Vinegar
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  • 2/3 cup Lukewarm water
  • 1 1/2 teaspoons Instant Dry or Active Dry Yeast
  • 1 teaspoon Honey
  • 3 tablespoons Olive oil extra virgin
  • ----------------------------------------
  • 2 cups Flour All-purpose
  • 1/4 teaspoon Kosher Salt
  • 1 teaspoon Baking Powder
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  • Extra Virgin Olive Oil to brush on pizza crust
  • 1 1/2 cups Shredded Aged Mozzarella
  • 1 Pear thinly sliced
  • 2/3 cup Walnuts roughly chopped
  • 1/3 cup Red Onion thinly sliced

Method
 

  1. Preheat your oven to 450º F with a pizza stone in the bottom or on the bottom rack. Toss the arugula with olive oil and vinegar. Set aside.
  2. Measure the water in a 2-cup measuring cup. Add the yeast and honey; stir to combine. Let sit until a light foam starts to appear on the surface. Stir in the olive oil.
  3. Combine the flour, salt, and baking powder in a medium-sized bowl. Pour in the yeast mixture and stir to combine to form a dough. Work with your hands to form a ball. (Do not knead the dough.)
  4. On a lightly floured cutting board, divide the dough into two balls and cover lightly with plastic wrap. Let the dough sit for 30 minutes.
  5. Roll each piece of dough between two parchment-paper pieces coated with cooking spray; roll each into a 12-inch round. The dough will be very thin.
  6. Remove the top piece of paper and, using a pastry brush, coat the entire surface with olive oil. (Don't skip this step even if using a sauce).
  7. Sprinkle the pizza with half of the mozzarella. Arrange half of the pear evenly on the mozzarella and sprinkle with half of the walnuts and red onion.
  8. Place the pizza (still on the parchment) on the pizza stone and bake for 6 minutes. Turn the pizza and bake an additional 4 to 6 minutes until the edges are brown and crisp. Top evenly with half of the arugula and serve.
  9. Repeat the process for the second pizza.

Nutrition

Serving: 4servingsCalories: 392kcalCarbohydrates: 59gProtein: 7gFat: 14gSodium: 246mgPotassium: 238mgFiber: 4gCalcium: 143mgIron: 4mg
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