Instead of ordering some greasy, over priced slab of cardboard and calling it pizza. Try making this bad boy. Your family and taste buds will thank you. Whole wheat pizza dough Serves 12 3/4 cup warm water (105°-115°f) 1/2 package (1rounded teaspoon) active dry yeast 1/2 teaspoon sugar 2 teaspoons olive oil 2 1/4 cups white whole wheat flour 3/4 teaspoon salt 1) combine water, yeast, and sugar in 1-cup glass measure, 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 spray; place dough in bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in warm place (80°-85°f) until doubled in volume, about 1 hour. 4) punch down dough, then cut in half. Use as directed in recipe. Can be refrigerated up to 1 day or frozen in floured zip-close plastic freezer bag up to 6 mounths. Sicilian sausage-stuffed pizza Service 8 1/2 pound fully cooked smoked chicken sausages, coarsely chopped 1 pound cremini or white mushrooms, sliced 1 onion, chopped 1 tomato, chopped 1 large garlic clove, minced 1/2 cup shedded part-skim mozzarella cheese 1/4 cup part-skim ricotta cheese 1/4 cup grated romano or parmesan cheese 1/2 recipe (about 1 lb) whole wheat pizza dough 1) place rack on lowest rung of oven. Preheat oven to 450°f. Spray nonstick pizza pan or baking sheet with nonstick spray. 2) spray large nonstick skillet with nonstick spray and set over medium-high heat. Add sausage and cook, stirring, until lightly browned, about 5 minutes; transfer to large bowl. 3)add mushrooms and onion to skillet; cook, stirring, until mushroom liquid is released and it evaporates, about 10 minutes. Stir in tomato and garlic; cook 1 minute longer. Add mushroom mixture to sausages in bowl; let cool. Stir in mozzarella, ricotta, and romano. 4) turn dough out onto lightly floured work surface and knead until smooth; cut in half. With lightly floured rolling pin, roll one piece of dough into 12-inch round. Transfer dough to prepared pizza pan. Spread mushroom filling evenly over dough, leaving 3/4-inch border. Lightly brush edge of dough with water. 5)roll remaining piece of dough into 12-inch round; place on top of filling. Press edges together to seal; crimp edge. Cut 5 slits in top of dough to allow steam to escape. Bake until crust is golden, about 15 minutes. Let cool 5-10 minutes and serve hot, or transfer to wire rack and serve warm or at room temperature. Cut into 8 slices.
Posted on: Sat, 06 Jul 2013 23:42:44 +0000
Trending Topics
Recently Viewed Topics
© 2015