This is perfect for a family that has different tastes or even a sleepover.
Allow kids to decorate their own square.
makes 12 slices
1 T olive oil
1 lb whole wheat pizza dough (recipe below)
1/2 C tomato sauce
2 C shredded mozzarella cheese
Toppings:
red onions, green beans, mushrooms, pineapple, cherry tomatoes,
artichokes, pepperoni, basil, spinach, olives, green onions, pesto, corn, etc.
Preheat oven to 425 degrees.
Lightly brush 15x10 pan with oil or us a seasoned pizza stone.
On a lightly floured surface, roll dough out to a 15x10 inch rectangle.
Transfer to pan or stone stretching if necessary to fit.
If it's too big, just cut it to fit.
If it's too big, just cut it to fit.
Spread tomato sauce evenly over dough; sprinkle evenly with cheese.
Use a knife to score the pizza into 12 sections.
Ask everyone to decorate a piece or two with their favorite toppings.
Bake 15 - 18 minutes.
Whole Wheat Pizza Dough
1 C warm water
1 pkt dry active yeast
2 3/4 C whole wheat flour
1 t sugar
1 t salt
2 T olive oil
Place water in a small bowl and stir in yeast. Let stand 5 minutes.
In a large bowl, whisk together 2 1/2 C of the flour, sugar and salt.
Make well in the center and add the yeast mixture and olive oil.
Stir until dough comes together and forms a ball.
Turn out onto a well floured surface and knead for 5 minutes,
adding as much of the remaining 1/4 C flour as needed.
Form into a disk and place in a bowl that has been lightly coated with olive oil.
Turn disk over and cover bowl with plastic wrap.
Allow to rise in a warm place for 2 hours.
Remove dough from bowl and punch down.
Roll out into desired diameter.
TIP: Make ahead and place in freezer in 1 lb balls wrapped press n seal wrap or in Ziplocs.
Defrost before each use.
Place water in a small bowl and stir in yeast. Let stand 5 minutes.
In a large bowl, whisk together 2 1/2 C of the flour, sugar and salt.
Make well in the center and add the yeast mixture and olive oil.
Stir until dough comes together and forms a ball.
Turn out onto a well floured surface and knead for 5 minutes,
adding as much of the remaining 1/4 C flour as needed.
Form into a disk and place in a bowl that has been lightly coated with olive oil.
Turn disk over and cover bowl with plastic wrap.
Allow to rise in a warm place for 2 hours.
Remove dough from bowl and punch down.
Roll out into desired diameter.
TIP: Make ahead and place in freezer in 1 lb balls wrapped press n seal wrap or in Ziplocs.
Defrost before each use.
0 comments:
Post a Comment