In celebration (yes, celebration!) of yesterday’s Meatless Monday, I made a pizza. We were tired, and I didn’t feel like going to the gym–but I did feel like playing with my new light box! By the time I got dinner started it was already dark outside, so you get to experience how food looks in our new box. It’s not better than natural light by any means, but it is eons better than what I had before.
Start off by making the dough, because it’ll need to rise and you can get all the toppings ready once it’s busy doing its…you know…thang.
Whole-Wheat Pizza Dough (adapted from In Great Taste by Evelyn Lauder)
- 1 C spelt flour
- 1 C whole-wheat flour
- 1/2 C wheat germ
- 1 1/2 C all-purpose flour
- 1 pkg active dry yeast
- 2 t salt
- 1 t sugar
- 1 1/4 C warm water
- 1 T olive oil
First I had to make the spelt flour. Because my mom is amazing and scatters kitchen gifts in her wake wherever she goes, I have a coffee grinder that also works perfectly to make grains into flour. You can also experiment here with what kind of flours to use–the original recipe used all-purpose flour for the whole thing and suggested subbing half whole-wheat.
Add all the dry ingredients together in a mixing bowl, combine, and make a well for the wet ingredients. Pour them in, making sure the water is warm but not hot enough to kill the yeast. Mix thoroughly and knead for ten minutes on a tabletop or about half the time with the KitchenAid.
Cover bowl with Saran wrap and allow to rise until doubled in size, about forty minutes. Meanwhile, prepare your toppings.
Very Veggie Pizza
- Whole-Wheat pizza dough
- 1 can diced tomatoes
- 1/3 C basic pesto sauce (remember this recipe? Get a few cubes out of the freezer!)
- chopped veggies (I used 1/2 bell pepper, a tomato, olives, 3 scallions, and 1/2 onion–all the leftovers in the fridge!)
- parmesan cheese to sprinkle on top (optional)
Preheat the oven to 400 degrees. While the dough is rising, chop the veggies and place the canned tomatoes into a saucepan. Let them simmer until thickened into a sauce.
Once the dough has risen, punch it down and divide into two. Roll out into a circle 10-12″ in diameter, and if you want an authentic feel, dust the bottom with cornmeal. Place on a cookie sheet and spread with half the pesto, leaving 1/4″ bare on the edges. Cover with half of the tomato sauce, then layer on half the vegetables and top with a sprinkle of the parmesan cheese.
Repeat with the other pizza. When the oven is hot, bake the pizza on the middle rack for about 12 minutes until crispy on the bottom and the vegetables are cooked through. If you want, you can broil it for a minute or two to blacken the toppings a little–but I didn’t want them overcooked.
This crust is my favorite that I’ve ever made. It was perfectly crisp on the bottom, but still just doughy enough under the veggies to satisfy my pizza craving 100%–I didn’t want a flatbread sandwich, I wanted a pizza! However, by far the perfect touch was the pesto sauce under the tomatoes.
It was divine.
And the best part is, you get leftovers to bring to school the next day!
What do you think about our lightbox photos? Pretty crazy background there, huh?