Monday, October 25, 2010
We like to do this about once a week. Other than the time to make the dough it is pretty quick and easy. The recipe I have for the dough came from the Low Sodium Cooking website and we use a bread machine to make the dough. The sauce I use is my Marinara sauce which I generally make in big batches to store extra for things like this. I will include the toppings that are on the pie in the picture in this recipe but everyone has their own tastes.
2 tsp Active dry yeast
2 Cups Bread flour (100% organic ground wheat)
1 1/2 Cups Whole Wheat flour (100% Premium whole wheat)
1 Tbls Sugar
2 Tbls Olive Oil (EVOL)
1 1/2 Cups water
Add the ingredient according to your bread machine instructions. I use King Arther Flour. It's a good Organic flour. Set the bread machine on the dough cycle and let it run. Once the dough cycle is complete place the dough in a bowl that has been spayed with oil, cover and place in the fridge until it has doubled in size. This should be enough to make 2 - 12 inch pizzas.
Once the dough has risen roll the dough out on a floured surface or toss the dough until the desired shape. I then transfer the pizza to a hot cast iron skillet. Let one side firm up and then flip the dough and remove from heat. About 3 minutes on each side. Then top with desired sauce(s) and toppings.
2 Tbls sauce
A nice handful of fresh basil
1/4 Cup sliced Roma tomtoes (I let these set on a paper towel to remove all liquid)
1/4 Cup slice onions
1/4 Cup cooked chicken (I used left over rotisserie chicken from the night before)
1/4 Cup sliced black olives (I let these set on a paper towel to remove all liquid)
1/4 Cup Blue cheese
1/4 Cup Goat cheese
Sprinkle with grated Parmesan cheese
Bake in pre-heated oven at 400 degrees until done. About 15 minutes.
I am still working on perfecting some stove-top egg rolls to get around the deep frying method. Hopefully I will be able to post that soon. I have been slack on posting and will try and pick things up.