Last Friday I came home from work, hungry of course only to see that I had nothing to feed my family. Well, what do you do in this situation? You order food or cook something. I chose to cook actually to bake, since my kids like pizza why not bake one. So I decided to bake a whole wheat pizza with whatever vegetables I had left in the refrigerator. In this case I had tuna, mushrooms, artichokes and red peppers. This recipe makes about two 16 inch pies.
Whole Wheat Pizza dough:
3 cups of wheat flour
1 cup whole wheat flour
3/4 tbsp yeast
1/2 tbsp salt
2 tbsp vegetable oil
2 cups of water
1/4 cup warm milk
2 lb shredded mozzarella
2 small cans of tuna (in water)
1/2 pint of mushrooms, thinly sliced and marinated
with a little olive oil, salt & oregano
1 red bell pepper, cut in 1 inch pieces
1 small can of artichokes, cut in quarters
And what ever toppings you love on your pizza!
Fire Roasted Tomato Sauce:
The sauce can be made ahead of time so you can use it immediately when needed.
1 large onion, finely chopped
3 gloves garlic
1 tbsp dry oregano
1 tbsp dry basil
1/4 bunch fresh basil
1/4 cup olive oil
28 oz can of fire roasted crushed tomatoes
15 oz tomato sauce
salt and pepper
Place the yeast in a bowl and add warm milk to it, but not hotter than 95°F, stir and let the yeast rise. In the meantime put the wheat flour, whole wheat flour and salt in a mixing bowl such as a stand up mixer like kitchen aid. A food processor works too. Turn on the Kitchen aid mixer, which I prefer on low-speed. Add the yeast, water and oil to the flour and incorporate until all ingredients are incorporated to something like a ball. With the Food processor keep in mind to use the pulse button until a ball develops. Once all flour is incorporated into the dough let rest in a bowl for about 30-40 minutes. Knead the dough by hand by folding it 20-30 times, that is also called strokes. Repeat the whole process one more time. Once the dough is kneaded use a pizza roller and shape the dough to the size of your pan. I used two square 10-15 inch baking trays,
but you can use 2 x 16 inch round pizza tray as well. If you don’t need all your dough wrap it in plastic and freeze it. Grease pans slightly and lift dough gently on pizza pan. Fold edges under the dough, if necessary roll it a little more to fit the pan.
For the tomato sauce
I prefer to use Muir Glen Organic tomato sauces, they have a great taste and you don’t have to worry about pesticides. I guess by now you realize that I prefer organic products. I you can’t get organic tomato products go with Hunts tomato products. Hunts tomatoes are peeled using steam compared to others who might use chemicals. I know sometime I take it to another level, but I just like to know what I eat.
Instructions for Tomato sauce:
Heat olive oil in a stainless steel sauce pan over medium heat. Add onions and saute until translucent, then add crushed garlic and dry herbs. Keep sauteing for another 2-3 minutes. Pour contents of both tomato cans, season with salt and let simmer for 45 minutes on low heat. Add freshly cracked black pepper and the fresh basil. Set a side to let cool.
Ladle tomato sauce on whole wheat pizza dough, distribute evenly and add mozzarella cheese atop the tomato sauce. Then sprinkle tuna, mushrooms, artichokes and red peppers. I like to marinate the mushrooms first so that they don’t dry out during baking. The seasoning gives the mushrooms a nice flavor, however make sure that all toppings are as dry as possible to avoid a pool of juices atop your pizza . Bake at 420 °F for about 18-22 minutes.
The thickness of the crust is really preference. I like my crust a little thicker so I roll it to about 1/8 of an inch, however if you like your crust thinner that’s fine, too. The thinner the crust the shorter the baking time. Enjoy your pizza!