We made two different pizzas. One was crushed grape tomatoes, chili flakes, and shallots, topped with arugula tossed with balsamic and olive oil and pecorino-romano cheese.
The second was sliced vine tomatoes, asparagus and green onion dressed with a lemon vinaigrette, goat cheese, and salmon (to use up some of the leftovers from the healthy dinner). Both were very tasty.
Whole Wheat Pizza Dough
Adapted from Joy of Cooking
Yield: 2 10-inch crusts
1 1/2 tsp active dry yeast
8/9 cup warm water (105-115F)
1 1/4 cup bread flour
3/4 cup whole wheat flour
1/2 cup all purpose flour
4 tsp olive oil
2 tsp salt
2 tsp sugar (optional)
- Pour the water into a large mixing bowl.
- Sprinkle the yeast into the water. Let stand until the yeast is dissolved, about 5 minutes.
- Add the flours, olive oil, salt, and sugar. Mix to combine all the ingredients.
- Knead for 10 minutes until the dough is smooth and elastic.
- Transfer dough to an oiled bowl and turn it over once to coat with oil.
- Cover bowl with plastic wrap and let rise until doubled in volume, about 2 hours.
- Place pizza stone in the oven and preheat oven to 475F.
- Punch the dough down and divide it in half.
- Shape each piece into a ball and let it rest, loosely covered with plastic wrap, for 10 minutes.
- Flatten each ball of dough on a lightly floured work surface into a 10-inch round, rolling and stretching the dough.
- Dust a pizza paddle with cornmeal before placing dough on paddle.
- Use your fingers to push dents in the surface of the dough, to prevent bubbling. Let rest for 10 minutes.
- Brush the top of the dough with olive oil to prevent toppings from making the crust soggy.
- Top with desired toppings.
- Bake for 7-9 minutes, or until crust is golden.