Weeknight whole wheat pizza

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It’s raining cats and dogs. I’ve got exams all week and a big project due. It’s a busy week. There’s not much time to think about what we’re going to eat. But at the same time, we want to be pseudo healthy.

It’s the perfect time to pull some pizza dough out of the freezer, slap some stuff on it and pop it in the oven. Easy, easy. Add a salad and we’re good to go.

We made this pizza for SuperBowl Sunday accompanied by a big platter of crudite and good beer. We loved it. It feels indulgent, but we didn’t feel at all guilty.

It was the first time that I tried this recipe for the whole wheat pizza dough (most of the prior dough recipes did not yield good results), and both Jack and I liked this dough quite a bit. I’m glad I made extra dough balls and tucked them in the freezer for busy days like this.

For SuperBowl we topped the pizza with pesto …

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a couple varieties of mushrooms, red peppers, sun dried tomatoes, olives …

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and aged Irish cheddar mixed with some aged Parm (it’s all we had in the fridge) …

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… and it turned out delish!

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I loved the pesto base. It might look a little funky, but trust me, it was super tasty.

However for tonight we might try something different … my mom and her beau are taking off for Hawaii to visit my brother and his family. I’m so jealous; I wish I was going with them. I miss my family and don’t see them nearly often enough. And who doesn’t want to go Hawaii when it’s pouring rain here at home?

Maybe to get in the Hawaiian spirit, we’ll do a traditional Hawaiian pizza of Canadian bacon with pineapple. It’s my favorite pizza anyway. 🙂

 

WHOLE WHEAT PIZZA DOUGH
From The Best of Clean Eating
Makes: 2 balls, enough for 2 medium to large pizzas depending on how thick/thin you like your crust. We went with deep dish for SuperBowl.

1T honey
1c less 1 1/2T lukewarm water, divided
1pkg active dry yeast
2 1/2c whole wheat flour, divided
4t vital wheat gluten
1t sea salt
3T olive oil, divided

1. In large bowl, mix honey and 1/3c water. Sprinkle in yeast and allow to proof, undisturbed for 10 minutes or until yeast is foamy.

2. While yeast is proofing, mix 2c flour, wheat gluten and salt in another bowl.

3. Once yeast is foamy, add remaining water and 2T oil. Pour in flour mixture and gently fold in until combined. (Mix will form very wet ball.) Coat bottom of another large bowl with remaining oil. Transfer dough to oiled bowl, rolling to coat with oil. Cover bowl tightly with plastic wrap and set aside at room temperature to rise for one hour.

4. Lightly dust counter with flour. Transfer dough to floured surface and roll lightly in flour, dusting with flour as needed. Gently kneed dough, using additional flour as needed for about one minute. Form dough into ball and place back into bowl. Cover again tightly with plastic wrap and set aside at room temperature to rise for 30 minutes.

5. Transfer dough back to floured surface, adding more flour if needed, cut dough in half to form two balls. Lightly kneed each ball for 30 seconds and reform into balls.

6. Freeze or use within 24 hours.

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