Well it appears we have come to another Tuesday and so we meet again for the weekly installment of Tasty Tuesdays. I must admit I am very excited to share today's recipe with you and I'm giving myself the veritable pat on the back as I type up today's post.
As an aside, it's been a bit of a "New Year's resolution" (although I hate to label it as such as I'm fairly opposed to such notions) to not be afraid. You could call this the "be fearless" resolution, if you will, and it can apply to a myriad of things and is both highly subjective and incredibly ambiguous, i.e. I love it.
On that note, I don't know about you, but the thought of making yeast doughs and breads from scratch has always produced a bit of uneasiness (slight fear even) in me. I don't know what I expected or why I thought it was such a scary undertaking, but up to this point in my life, I lacked the confidence to face the dough head on. Well, no more my friends! I took on pizza dough and showed it who was boss and I'm bringing you the recipe to prove it.
(adapted from a Cooking Light recipe)
Whole wheat pizza dough
1 package rapid rise yeast (the original recipe called for regular yeast, but I used the fast acting)
1/4 tsp sugar
1 1/2 C warm water
2 1/4 C all-purpose flour
1 C whole wheat flour
1 T olive oil
1 1/2 tsp salt
drizzle of honey
1. Dissolve the yeast and sugar in warm water in a large bowl. Allow to sit for 5 minutes.
2. Add all-purpose flour, whole wheat flour, olive oil, salt and honey and stir to combine thoroughly.
3. On a floured surface, knead the dough for about 10 minutes, adding more flour if the dough sticks to your hands.
Feel free to get some assistance from your sous chef.
4. Place the dough in a large bowl coated with cooking spray and allow to rise for 45 minutes.
5. Punch the dough down and cover for five more minutes.
Now your dough is ready to use! I suggest dividing it up into 3 equal sized portions for medium-sized pizzas. I recommend lining a baking sheet with non-stick foil sprayed with cooking spray. Roll your dough out directly on the sheet (making it as thin as possible to ensure the dough is able to get thoroughly baked) and add your toppings of choice. Bake in a preheated 400 degree oven for approximately 20 minutes.
OR, you can be adventurous and use my recipe below. (I told you this was the deluxe addition!)
PGO "Party in your mouth" Pizza
1 portion of the whole wheat pizza dough
1-2 T apricot preserves
1 ripe pear
1 container of crumbled goat cheese
1/2 onion, caramelized
drizzle of balsamic vinegar
1. Preheat your oven to 400 degrees and roll out your dough as thin as possible on a non-stick foil lined baking sheet (coated with cooking spray).
2. Spread a thin layer of apricot preserves on your dough and top with goat cheese, pear and onion.
3. Drizzle the pizza with balsamic vinegar and bake for approximately 18 minutes or until crust is golden brown and cheese is melted.
I know some of you might be a little apprehensive when looking at that ingredient list, but "be fearless" in 2010 and try something new! You can use a portion of the dough to make a "normal" pie (pepperoni, cheese, blah blah boring) and use another portion to try an unusual combination. Make it a pizza party and challenge each other to concoct new and original creations. What about a dessert pizza with nutella and chocolate chips? How about a pizza topped with mac 'n cheese? I smell a potential throwdown...
Cheers and have a Tasty Tuesday!