Kelly the Culinarian: Cooking with Kelly: Whole Wheat Pizza

Friday, July 15, 2011

Cooking with Kelly: Whole Wheat Pizza

When I was in Seattle, I had the most amazing airport food in my travels thus far. I stopped at a pizza and sandwich place and picked up a personal sized chicken pizza. It had a red sauce, grilled chicken, spinach and cheese. I don't know what it was about that thing that truly hit the spot, but I resolved to remake it at home, except with a whole wheat crust. This thing turned out so tasty that I'm adding it to my regular repertoire. The pizza from the airport is on the left and then my pizza is on the right. This crust recipe makes two pizzas:

1 and 1/2 cups warm water (it should feel like lukewarm bath water)

1 teaspoon sugar

1 Tablespoon active dry yeast

1 Tablespoon olive oil

1 teaspoon salt

2 cups whole wheat flour

1 and 1/2 cups all-purpose flour

Place the water in the work bowl of a stand mixer, then mix in the sugar. Sprinkle the yeast on top of the water and allow it to sit until it begins to froth, which takes about five minutes.

Add the olive oil, then start adding the whole wheat flour 1/2 cup at a time while mixing using a paddle attachment on low. Add the salt in the middle of this process, then start adding all-purpose flour. Once all the flours are added into the mix, turn out the dough onto a floured surface. It will probably be a shaggy dough, so knead by hand until a smooth dough forms. Place in an oiled bowl and cover with a damp towel, then allow to rise until doubled. If you let it sit at room temperature, this will take about an hour. I put mine in the fridge and waited until the next day.

Next, roll out and knead again, then divide into two pieces and from the dough into pizza shapes. Cover a pizza stone with cornmeal, then place the dough on top and cover with a damp towel for 45 minutes. Add toppings, then cook at 425 degrees for 20 minutes or until the dough is crispy.

As for toppings, I grilled two chicken breasts earlier that afternoon and shredded them. For sauce, I drain a can of Italian diced tomatoes, then topped that with baby spinach, the chicken, provolone slices and shredded mozzarella. It rocked!

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