Pizza, Pizza
Pizza is one of the family favorites in our home so when we made the switch to eating a healthier diet, we had to make some changes in our pizza, as well. Yes, we still have pizza out from time to time, but it's pretty rare. It took some tweaking but, especially once I turned over the topping process to the kids, pizza is still by far a favorite! In fact, my son even said it's his very favorite pizza!
1. Buffalo Chicken Pizza (pictured above)
2. Pepperoni, Bacon, tomato, purple onion (I use nitrate free turkey pepperoni, and Applegate Farms nitrate-free turkey or regular bacon)
3. Hawiian: Bacon, pineapple
4. Veggie Lovers -- this is usually just Tony and I (sauteed organic portabella and moonlight mushrooms, shredded kale, raw spinach, tomatoes, a sauteed tomato "sauce" (olive oil, pressed garlic, oregano, touch of basil, touch of lemon), fresh mozzerella, roasted red peppers, chopped purple onion, etc.
5. BBQ chicken or pulled pork -- instead of pizza sauce I use olive oil or coconut oil on the crust as well as a bit of homemade BBQ sauce (a bit -- it can get overpowering), mozzerella, and the pork or chicken BBQ
Just Have fun with it --
What are some of your favorites??
Basic Crust:
5-6 C whole wheat flour (sometimes I use 1/2 ww and 1/2 hard white, unbromated and sometimes I use ww and spelt -- I love spelt for pizza dough because it is really stretchy and fun -- and I love the taste of spelt)
1 T honey
2 t sea salt
3 T oil (I use grape seed or coconut)
1 cup warm water for proofing yeast (110 degrees)
1 1/2 packages yeast for whole grains
1 1/4 C warm water (maybe more or less -- as needed)
Add yeast and honey to large cup or prep bowl and then add 110 degree water. Stir and let rise. Add all dry ingredients into mixing bowl. Add 1 cup warm water and oil then stir together. Add in yeast mixture when ready. Stir or mix all ingredients together. Add more water a bit at a time if necessary. Dough should be soft but not wet or sticky. Kneed 7 minutes more until dough becomes smooth.
Cover and set in a warm place to rise until doubled.
Punch down and roll to desired thickness and size...this usually gives me a large sheet pizza, a small rectangle, and a large round -- we like a thinner crust. So it's totally your preference.
Top with favorite toppings and bake at 400 until cheese is bubbly and starting to brown just a tad. PERFECTO!!! Enjoy!!!!
BBQ Chicken Pizza
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