Not to toot my own horn here, but….BEEP BEEP!! This pizza is amazing!! And, as I have a husband who needs to eat pizza at least 4 times a week, I feel pretty qualified to write that.
Before I moved to the UK, one of my favorite ready meals was Amy’s Kitchen frozen pizza. It’s an organic brand which features a whole wheat pizza crust. I really don’t know why everyone isn’t jumping on the boat with this; the whole grain adds such a beautiful depth of flavor that melds perfectly with olive oil and mozzarella.
I found this pizza dough recipe on the Pioneer Woman’s blog….though she says that it yields two crusts, I got 4 out of it. The thinner and crispier, the better. Don’t bother rolling it out; just get your hands in there and stretch it out like you know what you are doing. Even if you don’t. I didn’t. It worked out fine 😉
1 basic pizza dough crust (recipe follows)
4 handfuls of spinach, washed, drained and sliced fine
2-3 cloves garlic, minced
salt and freshly ground pepper to taste
1 medium tomato, diced
fresh mozzarella, sliced fine
1 large red onion, finely sliced
3 Tbsp brown sugar
1. Preheat the oven to 500*F (260*C). Drizzle a little olive oil on a rectangular baking sheet. Stretch and shape the dough to fit the baking sheet. Sprinkle lightly with salt and some parmesan.
2. Caramelize the onion by heating a small amount of olive oil in a medium pan. Add the red onion and brown sugar. Cook, stirring frequently, until the onion is soft and browning.
3. Meanwhile, sauté the spinach and garlic in a small amount of olive oil. Season with salt and pepper.
4. Assemble pizza by spreading the onions, tomatoes and spinach all over. Top with mozzarella and some freshly ground black pepper.
5. Bake in the oven for 15-18 minutes, until the crust is brown and cheese is melted.
Basic Pizza Dough
1 tsp instant or active dry yeast
1 1/2 cups warm water
2 cups plain flour
2 cups whole wheat flour
1 tsp sea salt
1/3 cup olive oil
1. Place warm water in a bowl; sprinkle yeast over top and set aside.
2. In a large bowl, mix together plain flour, whole wheat flour and salt.
3. Drizzle oil in slowly as you stir, to distribute evenly.
4. Make a well in the center of the flour and pour in the yeast water. Stir until the dough comes together in a sticky, gooey mass.
5. Grease a large bowl with olive oil and place dough inside. Cover tightly with plastic wrap and set aside for at least 2 hours. Feel free to place in the fridge at this stage for up to 4 days. (It rises just fine)
6. When ready to use, section into 4 separate doughs for a thin crust, 2 for thick.
Recipe adapted from: http://tastykitchen.com/recipes/main-courses/basic-pizza-crust/