So as a special treat, we decided to make home made pizza for dinner! Of course, I opted for a whole wheat crust, low fat mozzarella & sauce, and tons of veggies. For my first attempt at complete "from scratch" pizza...it came out really well! Here's how I made it:
Jen & Kat's Home Made Veggie Pizza
Dough:
1 cup Whole Wheat Flour
1/2 tsp Salt
3/4 cup warm Water
1/3 packet Dry Yeast
2 tsp Olive Oil
Toppings:
3/4 cup Tomato Sauce
2 cups Part Skim Mozzarella Cheese
Crushed Oregano
2 Garlic Cloves, minced
Grape Tomatoes, sliced in half
5 regular Mushrooms, sliced
Peppers, sliced
Dough:
1 cup Whole Wheat Flour
1/2 tsp Salt
3/4 cup warm Water
1/3 packet Dry Yeast
2 tsp Olive Oil
Toppings:
3/4 cup Tomato Sauce
2 cups Part Skim Mozzarella Cheese
Crushed Oregano
2 Garlic Cloves, minced
Grape Tomatoes, sliced in half
5 regular Mushrooms, sliced
Peppers, sliced
Mix flour & oil together. Set aside.
Fill measuring cup with slightly more than room temperature water (1/2 cup). Add dry yeast & allow to sit until it starts to bubble, about 5 minutes. ***Make sure your water is not too hot or you'll kill the yeast!*** Add Olive Oil & stir gently.
Combine Flour mixtures & wet mixture together with a spatula. Turn out onto a floured surface and knead for about 7-8 minutes. Unlike for bread, you cannot over knead this.
Place into a bowl coated in oil (I used spray), cover with plastic wrap, and set in a room-temperature area for 1 - 1.5 hours (until the dough has doubled in size).
Once dough is 2x the size, remove plastic wrap & punch down into the bowl. Take the dough & spread out on greased cookie sheet to desired size. Crust should be pretty thin.
Spread tomato sauce across the surface area of the crust. Sprinkle Oregano lightly across the top of the sauce. Spread 1.5 cups Cheese across entire top of tomato sauce/crust/oregano. Top with veggies, garlic & sprinkle more oregano. Top off with remaining 1/2 cup Cheese.
Place in oven at 400 degrees for 13 minutes. Slice into 6 pieces & enjoy. We ate it right out of the oven & it was amazing!
Fill measuring cup with slightly more than room temperature water (1/2 cup). Add dry yeast & allow to sit until it starts to bubble, about 5 minutes. ***Make sure your water is not too hot or you'll kill the yeast!*** Add Olive Oil & stir gently.
Combine Flour mixtures & wet mixture together with a spatula. Turn out onto a floured surface and knead for about 7-8 minutes. Unlike for bread, you cannot over knead this.
Place into a bowl coated in oil (I used spray), cover with plastic wrap, and set in a room-temperature area for 1 - 1.5 hours (until the dough has doubled in size).
Once dough is 2x the size, remove plastic wrap & punch down into the bowl. Take the dough & spread out on greased cookie sheet to desired size. Crust should be pretty thin.
Spread tomato sauce across the surface area of the crust. Sprinkle Oregano lightly across the top of the sauce. Spread 1.5 cups Cheese across entire top of tomato sauce/crust/oregano. Top with veggies, garlic & sprinkle more oregano. Top off with remaining 1/2 cup Cheese.
Place in oven at 400 degrees for 13 minutes. Slice into 6 pieces & enjoy. We ate it right out of the oven & it was amazing!
4 Comments:
This looks so delicious and just made me really hungry.....
Haha, thanks Bonnie! It came out well :) Too bad we don't have an oven at CSN...
Soooo hungry...
Haha yeah...it was good :)
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