Whole Wheat Pizza


Whole Wheat Pizza

My children love to make pizza.  It’s one of those rare items that convinces them to eat vegetables, without an argument.  They have fun helping to roll out the dough and spreading out the ingredients.  Their favorite part is pushing the button on the food processor to make the dough.  While you can buy pizza dough affordably, fresh is easy to make and easier to roll out than the store bought kind.  (It’s usually frozen and then defrosted as they sell out.)  Just allow enough time for the dough to rise somewhat, minimum of one hour.  You can make more than you need; just try to remove it from the refrigerator in time for it to come to room temperature before rolling out.

 

Dough (adapted from Dena Mendelsohn at www.RightHandWomanBusinessSupport.com)

  • Combine 1 ⅓ cup warm water with 2 teaspoons yeast and 1 teaspoon sugar

  • While the yeast is proofing, combine in your food processor (fitted with the dough blade): 3 ⅓ cups whole wheat flour (or mix up flours but watch for heaviness), 2 tbsp olive oil, ½ tsp salt.

  • Add yeast mixture, and run food processor until it turns into a ball and knocks on the side.  You can add a little more olive oil or water if it gets stuck, or a little more flour if it seems too sticky.

  • Put a little olive oil in a bowl.  Add the dough ball, cover and let rise for 2 hours.

  • Makes enough for three medium pizzas if thin crust, two medium crust or one thick crust.

 

Sauce

  • Start with jarred spaghetti sauce or crushed tomatoes.

  • Add pureed kale (discard the center stem first)

 

Toppings

  • Choose your favorites.  My kids love sauteed broccoli and chicken apple sausage.  You can also thinly slice zucchini or squash.  This is a great opportunity to try vegetables.

  • Mozzarella cheese.  We can’t taste the difference between whole milk and part skim.  We grate it ourselves, or you can buy it grated.  We choose the chunks in plastic wrap.

 

Cooking:

  • Preheat oven to 475 degrees F, with a pizza stone inside it and corn meal on the stone to prevent sticking, or you can just use a cookie sheet, but be sure that oven is hot!

  • Roll out the pizza dough to desired thickness, using extra flour on your surface and rolling pin, or just spread it with your hands.  Fresh pizza dough is MUCH easier to handle than the store bought kind, which is usually frozen and then defrosted.

  • I am not handy with the pizza peel, so we precook the pizza for 5 minutes.  Be sure to poke with a fork to prevent air bubbles if you go this route.  Then, remove the crust, add your toppings and cook 10 more minutes.

  • If you prefer, use a cookie sheet, still with corn meal, and cook entire pizza 15 minutes.  If you prefer a crunchy crust, cook dough alone for 5 minutes first, and be sure to poke all over with a fork to prevent air bubbles.

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