Tuesday, March 13, 2012

Pizza, anyone?

Who DOESN'T like pizza?
But personally, I hate the cheesy, greasy, doughy versions that you can get delivery or ready-made. What a sure way to take a greasy sticky dump on your healthy diet. So I make my own! (how did you guess I was going to say that..)

I start with whole-wheat dough. I normally make a big batch of it on a Sunday, and freeze it into balls so that I can just grab a ball of dough and thaw when the culinary inspiration hits me.

Last night I made a pizza topped with brie, raspberry and basil, with a carmelized onion and rosemary puree base. But thankfully, pizza is so versatile, that the sky's the limit when it comes to toppings! So long as you keep it clean! I also have frozen and jarred homemade tomato sauce that I keep on hand, but pesto works just as well for a base (and is freakin' delicious)! Experiment with fresh veggies, fruits, cheeses, spinach, goat cheese, chicken, artichokes, sweet pea sprouts, herbs, feta... It's amazing what flavours harmonize when they're baked together!

Don't want to use whole-wheat dough? Grab a large wheat pita! It's amazing as a crust! OR, if you don't want leftovers, or are cooking for yourself... toast English Muffin halves, spread the sauce and toppings on each half, and broil for a few minutes. Instant mini-pizzas, and a great way to portion control, if you're like me and taste something amazing. You know, when I need a team of gladiators to prevent me from finishing the entire thing off, because I'm "SO full, but it just tastes SO GOOD".

Pizza can actually be a very healthy dinner, if you do it right!

Since this is a sharing blog... even though I've been the only one doing the SHARING thusfar (is anyone even out there? Bueller? Bueller?)... RECIPE TIME!
I figure that I should share my recipe for Whole Wheat Pizza Dough with ya'll. I don't even remember where I got it from, so here you go!

Whole Wheat Pizza Dough

1 tbsp honey
1c. less 1 1/2 tbsp lukewarm water, divided
2c. whole-wheat flour
4 tsp vital wheat gluten
1 tsp sea salt
3 tbsp olive oil, divided
1 pkg active dry yeast (2 1/2 tsp)

1. In a large bowl, mix honey and 1/3c. water. Sprinkle yeast & allow to prooof, 10 minutes or until foamy.
2. Mix 2c. Flour, wheat-gluten and salt in lrg bowl
3. Add remaining water & 2 tbsp oil to yeast mixture. Pour in flour mix, gently fold until just combined. Will form a very wet ball. Coat the bottom of a large bowl with remaining oil. Transfer dough to bowl, roll ball to coat in oil. Cover bowl tightly with plastic wrap, set aside at room temp. to rise for 1 hour. Dough will be soft and sticky.
4. Lightly dust counter with 1/4c. flour. Transfer dough. Gently knead using remaining flour for 1 min. Cover tightly again and set aside to rise for about 30 minutes
5. Transfer dough to floured surface, cut dough to form 2 balls. Lightly knead for 30 seconds, reform to balls. Form to pizza crust, or store.
To store: Refrigerate for 24 hours, freeze up to one month.
Bring dough to room temperature before using.


  1. I just found your blog today! Your Pizza Dough sounds yummy so going to try it!

    1. You'll be glad that you did! Let me know how it turns out. And thank you for reading!