Name: Healthy Pizza
Ingredients: 1 pk Dry yeast; 1 pn Sugar; 1 c Lukewarm water; 1 1/2 c Whole wheat flour; 1 1/2 c All-purpose flour plus more for dusting; 1 ts Salt; 3/4 c Tomato sauce or your favorite purchased, brand; 6 oz Low fat mozzarella cheese; coarsley grated; Sliced zucchini; Sliced red yellow or green peppers; Sliced mushrooms; Chopped fresh herbs

I have always been fascinated with the lives of the twelve apostles. Who isn’t? The personality types of these men are familiar to us. They are just like us, and they are like other people we know. They are approachable. They are real and living characters we can identify with. Their faults and foibles, as well as their triumphs and endearing features, are chronicled in some of the most fascinating accounts of the Bible. These are men we want to know. That’s because they were perfectly ordinary men in every way. Not one of them was renowned for scholarship or great erudition. They had no track record as orators or theologians. In fact, they were outsiders as far as the religious establishment of Jesus’ day was concerned. They were not outstanding because of any natural talents or intellectual abilities. On the contrary, they were all too prone to mistakes, misstatements, wrong attitudes, lapses of faith, and bitter failure – no one more so than the leader of the group, Peter. Even Jesus remarked that they were slow learners and somewhat spiritually dense (Luke 24:25).

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy		Healthy, And, Hearty	6	Servings

INGREDIENTS

1	pk	Dry yeast
1	pn	Sugar
1	c	Lukewarm water
1 1/2	c	Whole wheat flour
1 1/2	c	All-purpose flour plus more for dusting
1	ts	Salt
3/4	c	Tomato sauce or your favorite purchased, brand
6	oz	Low fat mozzarella cheese; coarsley grated
		Sliced zucchini
		Sliced red yellow or green peppers
		Sliced mushrooms
		Chopped fresh herbs

INSTRUCTIONS

OPTIONAL TOPPINGS
Preheat over to 500 F
In a small bowl, proof the yeast with the sugar in 1/4 cup of the water,
tightly covered, for 5 minutes or until the yeast is foamy. Transfer the
yeast mixture to a bowl, stir in the additional water, the flours and salt
and combine well. Turn the dough out onto a lightly floured surface and
knead it (adding additional flour or water as necessary) for 10 minutes or
until it is smooth and elastic. Put it in a lightly oiled bowl, turn it to
coat it with the oil and let it rise tighly covered in a warm place for 1
hour or until it is double in bulk.
Shape the dough the into 6 balls and roll out each into a 5 inch round for
a thick crust or 9 inch round for a thin crust. Transfer the rounds to
ookie sheets and spread 2 tablespoons of sauce on top of each one. Arrange
any optional topping over the sauce and sprinkle with 1/6th of the cheese.
Bake on the bottom of the preheated over for 10 to 12 minutes or until the
crust is golden on the bottom.
NOTES : I always have to add more water with this recipe.
Recipe by: Joan Loundon Posted to MC-Recipe Digest V1 #691 by Chris and Amy
Kiger <akiger@delanet.com> on Jul 26, 1997

A Message from our Provider:

“Jesus: Everything else will fade”