Month: May 2010

i may be alone on this one, but i think pizza is so much better homemade than when you have it delivered from somewhere.  it always tastes so much fresher and never seems as greasy.  i thought this recipe for whole wheat vegan pizza sounded delicious and healthy!

for the dough:
1 ¼ cups warm water (105°-115°)
2 pkgs dry yeast
1 tbs honey
3 tbs olive oil
3-4 cups whole wheat flour
2 tsp kosher salt

toppings:
3/4 cup store-bought marinara or pizza sauce
6 button mushrooms, chopped
1 bell pepper, sliced
1/2 onion, sliced
1/4 cup sliced black olives
1/2 pint cherry tomatoes halved
1 tsp dried oregano
2 tsp extra virgin olive oil
fresh basil leaves

directions:
1. for the dough: mix together warm water, yeast, honey, and olive oil. let sit for about 5 minutes. make sure that the yeast is foamy. using a dough hook or a mixer, or by hand, slowly add in 3 cups of flour and 2 tsp salt.  knead the dough on low speed, or by hand, for 10 minutes. add flour as needed if the dough is sticky. dump dough onto a lightly floured surface and knead by hand 12 times. put dough in a well oiled bowl, roll dough around so that all sides are lightly coated in olive oil. cover with a clean cloth. let rise until double in volume, about 30-50 minutes. divide the dough into equal parts, make 2-6 pizzas depending on how big you want them. roll dough into balls and cover with a damp towel to rest 10 minutes. on a lightly floured surface, roll out dough to about 1/4 inch thick. sprinkle a light layer of cornmeal on baking sheet or pizza stone.

2. spread out pizza sauce evenly over pizzas, leaving a 1/2 inch border around the outside of the dough. evenly top pizza with toppings. sprinkle on dried oregano and drizzle over olive oil last. bake 10-15 minutes at 400° f (or 500° f if you like the crust extra crispy). remove from oven and top with basil leaves. let cool 10 minutes before slicing and serving.

source.