I know it's been way too long since I last updated this blog; I've decided lately that I need more hours in the day. So this post is kind of an odd one from me because today I actually baked, or at least made something involving yeast. Homemade pizza dough is usually too ambitious for me, but it actually turned out really well. Also, this recipe is actually fairly healthy, and the dough is actually a Weight Watchers recipe. Becca and I have been trying to eat healthier for the past few weeks, after the holidays and leading up to the cruise for my cousin's wedding in March. Anyways, here goes:
Veggie Pizza
Start by making the pizza dough. In a measuring cup, mix together: 3/4 cup of warm water
1/2 of a package of yeast
and 1/2 of a teaspoon of sugar.
Stir the mixture together until the sugar and the yeast dissolve, and let it stand until it gets foamy, about 5 minutes.
Yeast is really weird. It kind of freaks me out. Anyways, once it gets foamy, add in 2 teaspoons of olive oil.
Meanwhile, in a food processor, combine 2 1/4 cups of whole wheat flour and 3/4 teaspoon of salt.
With the machine running, pour in in yeast mixture and pulse until the dough forms a ball.
Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes.
Spray a large bowl with nonstick cooking spray and place the dough in the bowl, turning to coat.
Cover the bowl with plastic wrap and let the dough rise in a warm place until it has doubled in volume, about 1 hour.
Turn out dough on a lightly floured work surface and roll out into the desired shape - my pizza stone is rectangular, and thus I rolled out my pizza dough in a rectangular fashion. Kind of. According to Becca, it looks like the State of Ohio.
Spoon on enough pizza sauce to cover the dough.
Sprinkle on about 2 cups of mozzarella cheese.
Now start adding some veggies. Really, you can use anything you want. Here's what I added:
Sliced tomatoes
Diced green peppers and sliced garlic cloves
And a few basil leaves.
Bake at 450 degrees for about 15 minutes or until cheese is melted and crust is golden.
Yum!
Veggie Pizza
3/4 cup warm water
1/2 package (approximately 1 rounded teaspoon) active dry yeast
1/2 teaspoon sugar
2 teaspoons olive oil
2 1/4 cups whole wheat flour
3/4 teaspoon salt
1 cup of pizza sauce (approximately)
2 cups shredded part-skim mozzarella cheese
3 Roma tomatoes, sliced
1/2 green bell pepper, diced
3 cloves of garlic, sliced
Basil leaves
1. Combine water, yeast, and sugar in 1-cup glass measuring cup, stirring to dissolve. Let stand until foamy, about 5 minutes. Stir in oil.
2. Combine flour and salt in food processor; pulse until mixed well. With machine running, scrape yeast mixture through feed tube; pulse until dough forms a ball. Turn dough out onto lightly floured work surface and knead until smooth and elastic, about 10 minutes.
3. Spray large bowl with nonstick cooking spray; place dough in bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in warm place until doubled in volume, about 1 hour.
4. Turn dough out onto lightly floured work surface and briefly knead. With lightly floured rolling pin, roll dough into desired shape. Transfer to pizza pan or stone.
5. Spread pizza sauce onto dough until it is completely covered. Then sprinkle on mozzarella cheese.
6. Slice up tomatoes, green pepper, garlic, and/or any other desired vegetables and sprinkle onto pizza. Add several fresh basil leaves, if desired.
7. Bake at 450 degrees until cheese is melted and crust is golden, about 15 minutes. Enjoy!
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