Low Sodium Meat Lover’s Pizza2012-10-06
- Yield : 16 slices
- Servings : 16
- Prep Time : 1:30 h
- Cook Time : 30m
- Ready In : 2:0 h
Meat pizza is one of the largest sources of sodium in the typical American diet. This low-sodium version has all of the flavor of your favorite meat pizza without all of the salt! Try different low sodium ingredients for a unique low sodium flavor profile that’s all your own!
Look for a fresh mozzarella that is low in sodium. The mozzarella that we used in this recipe has 40 mg of sodium in a 1-ounce serving.
- 1 package yeast (2 1/4 teaspoons)
- 1 tablespoon honey
- 1 1/3 cup warm water (approximately 110°F)
- 2 tablespoons olive oil
- 3 1/2 to 4 cups all-purpose flour
- 1/4 cup corn meal
- 10 ounces low sodium fresh mozzarella, sliced thinly
- 1/4 cup thinly sliced red onion
- 1/4 cup fresh basil leaves
- 1 recipe Fresh Low Sodium Pizza Sauce
- 1 recipe Savory Italian Pork Sausage
Combine yeast, honey, and water. Let sit for 10 minutes to proof the yeast.
Pour olive oil into yeast mixture. Add flour in 1/2 cup increments until the dough reaches the proper consistency (stretchy, pasty, but no longer sticks to the side of the bowl). Knead dough until smooth, with a slight sheen (7-10 minutes).
Place dough in a bowl coated with olive oil. Turn dough to coat. Cover bowl with moist cloth and place in warm place. Allow dough to rise until doubled in size, approximately 1 hour. About 45 minutes into the rise time, begin preheating the pizza stone by placing it in an oven at 500°F.
Coat a pizza peel with corn meal and stretch 1/2 of dough onto the peel to a diameter of approximately 14 inches. Repeat with second half of dough.
Place 1/2 of sauce, cheese, sausage, and onion (in that order) on each pizza. After the pizza stone has been preheating for 20 to 25 minutes, slide the pizzas onto the stone. Reduce heat to 475°F. Bake for 15 minutes.
Remove pizzas from oven using pizza peel and slide onto plate or serving dish. Spread fresh basil leaves on top. Allow to cool for 10 minutes before slicing and serving.
We recommend the baking stones from Old Stone Oven Company for making this pizza. A good baking stone is a must for any low sodium gourmet. These stones are great for making tasty breads that are crusty on the outside and chewy and delicious on the inside.
This 16-inch pizza peel is perfect for transferring your pizzas and breads to and from the baking stone.
Average Member Rating
(5 / 5)
4 people rated this recipe
This information is per serving.
Total Fat22.2 g
Saturated Fat7.5 g