I'm back living at my parents house until I move out to Seattle in August. I graduated a week ago, two of my housemates are in Greece/Dubai, the other is in New Mexico for the summer and I didn't want to be all by myself in Ann Arbor. It's also really nice to be home, I'm spending some very nice quality time with my parents until I leave "forever." I've been helping my mom around the house… and cooking dinner. While their house may be a little bit messier when I come home (sorry Mom!), they can't complain because I cook dinner a fair amount. Case in point, Whole Wheat Pizza. My best friend, Katherine (Crutcher, she lives in Texas) sent me a similar recipe about a month back. I added sugar (fun fact: yeast love sugar, it's their superfood. The more they eat, the faster and better they grow), spices and decreased the all-purpose flour by a ½ cup. I also adapted the cooking time. The two pizzas I made were quite different but equally delicious. The one pictured on top has a pesto base with sun dried tomatoes, basil chiffonade, pine nuts, onions (diced), mozzarella and parmesan.
This one has a tomato sauce base with onions (diced), red & yellow peppers (diced), broccoli, blue cheese, pine nuts, mozzarella and parmesan.
It's an easy and healthy dinner, and even if you haven't had much experience making bread, this is a fairly smooth dough so the kneading isn't hard at all!
Whole Wheat Pizza
- 2/3 + 4 TBSP warm water
- 1 tsp sugar
- 2 packets of yeast
- 2 cloves garlic, minced
- ½ tsp italian seasoning
- ½ tsp oregano
- ½ tsp rosemary
- 1 tsp salt
- 1 cup all-purpose flour
- 1 1/2 cup wheat flour
- 1/2 cup olive oil
- Cornmeal for pan
- Dissolve yeast and sugar in warm water.
- Mix in spices, salt and olive oil. Add in flour one cup at a time. Depending on the weather and the humidity, you made need ½ cup more of all-purpose flour. Knead for 5 minutes.
- Form dough into a tight ball and let rise in an oiled bowl covered with a damp and clean dish towel for about an hour, or until doubled in size.
- Preheat ove to 450 degrees.
- When dough has doubled in size, punch down and divide into two equal sections. With either your hands or a rolling pin, make into two thin 12-inch pizzas, dusting the pans with cornmeal.
- Pre-bake crusts in oven for about 6 to 7 minutes. Top pizza with desired toppings and cook for about 7 more minutes, or until all the cheese is melted.
- Let cool for a minute (if you can!), cut and enjoy!