I want to make pizza night a thing in my life.
Not delivery-make-you-feel-like-junk pizza (don’t get me wrong, there is a time and place for delivery pizza…I still can’t wait to try this place). But on a simple weeknight, my cravings tend to be a little more wholesome (or at least I’ve taught myself that they need to be…one can not live on pizza, burgers and pancakes alone). My perfect wholesome pizza is served on a whole-wheat crust, loaded with veggies, lean protein and just enough strong cheese so you still feel like you’re eating pizza.
In my book of things I know, for a pizza to be considered a pizza it must have (1) a delicious crust, (2) some type of sauce and (3) cheese. Let’s talk some more about this crust. I think whole-grains are the most fun “healthy” food. They can be used to healthy-up so many things…cinnamon rolls, banana pudding, quiche, brownie batter. Obviously my heart belongs to oat flour. Love it. However, in the name of variety I decided to branch out and use whole wheat flour for this pizza crust.
It was for sure the right choice. Oat flour can’t do the whole fluffy-yet-crispy-can’t-wait-to-sink-your-teeth-in-to-it crust like wheat flour can. Or that’s how I feel.
And I guess I have a lot of feelings. You see, if you’ve read this blog for like 2 minutes you know that I just got married. I won’t shut-up about it…I know, it’s getting annoying. You’re probably all like, “you’ve been married for 23 days now, can’t we talk about something else? Anything else?!” But back to my feelings. Andrew made the oh-so-true observation this weekend that I start every sentence with, “I feel.” As in, “I feel like we should buy a cantaloupe,” “I feel like we should go get frozen yogurt,” “I feel like we should get a puppy,” “I feel like my clothes don’t match”…I feel in every single sentence I say. So emotional. I guess. The things you learn about yourself.
Sometime in the future I plan on like tripling this pizza dough recipe and freezing the dough so we can have pizza whenever the need strikes. And if you’re strapped for time during the week (because who isn’t, I don’t even have kids (or a dog…how sad) and I feel like there is never enough time), I would recommend making this dough on the weekend. Then roll it into a ball and store it in the freezer. The day before you want to make the pizza, allow the dough to thaw in the fridge overnight and throughout the next day. Then it’s pizzah time.
The Recipe Redux theme this week was Pizza Party! With the idea to create a pizza recipe so you could give the delivery guy a night off. You can top the crust with anything. And I feel like pizza is just the best way to use up leftover chicken.
- 1 cup whole wheat flour
- 3/4 cup bread flour (or all-purpose flour)
- 1/2 cup warm water
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 package active dry yeast (or 2 1/4 teaspoons)
- 1 tablespoon honey
- 1 cup shredded chicken, cooked
- 1 large tomato, thinly sliced
- 1 cup arugula, packed
- 1/3 cup asiago cheese, shredded
- 1/4 cup feta cheese, crumbled
- 2-3 tablespoons pesto
- In a small bowl, mix together the warm water, olive oil and salt. Sprinkle the yeast over the top and allow mixture to sit until bubbly (about 5 minutes). In the bowl of an electric mixer, combine wheat and white flour. Add in yeast mixture and honey. Use the dough hook to knead dough on lowest speed for 3 minutes. Then turn up the speed to the next level for 4 minutes. Coat a bowl with olive oil. Roll dough into a ball and place into the bowl, turning once to coat in the olive oil. Cover with plastic wrap and allow to rise for 1 hour.
- Preheat oven to 400F. Then, punch down dough and place onto a floured surface. Roll dough out into the desired shape and bake for 10 minutes.
- Add all toppings in the following order: pesto, tomato slices, arugula, shredded chicken, feta and asiago. Return to oven until cheese is melted. Slice and serve.