Lunchbreak: Chef Sharone Hakman makes healthy Chicago-style pizza

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Sharone Hakman

For sauce:

Healthy Chicago-Style Pizza

2 1/4 tsp active dry yeast
1 1/2 tsp honey
1 1/18 cups warm water
3 cups whole wheat flour
1/2 cup extra virgin olive oil
1 1/2 tsp kosher salt
2 Tbs flax seeds

Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam. Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes. Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours. Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.


1 pkg reduced fat pepperoni
small handful fresh basil
1 pkg reduced fat mozzarela cheese
1 cup greek yogurt
1 can artichokes
1 can black olives
1 bag fresh arugular
pinch of chili flakes
1 bulb minced garlic
1 can tomato sauce
drizzle of extra virgin olive oil for after pizza is cooked

Mix the tomato sauce with the greek yogurt, chili flakes, garlic and basil.  Spread into deep dish pizza.  Top with the cheese, pepperoni, olives, artichokes and place in 450 degree oven for about 30 minutes.  Remove from oven and top with fresh arugula and drizzle of olive oil.

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