Monday, May 10, 2010

Whole Wheat Veggie Pizza

I know that it's been over two months since I've posted anything, but I have a fairly good reason: my staging area for pictures had been usurped by my Husband for starting seedlings! At one point, I believe that we had around 60 seedlings growing. We thinned plenty, and gave a few others away, but since our frost date has passed, most are now happily in the ground. And no, the veggies on this pizza are not from our garden (yet), but our squash and zucchini plants both look promising right now! This summer should be full of garden-fresh meals. The thought of cooking from our garden is a bit overwhelming. The pressure is on for quality produce, and if/when we get that, I have to not screw up a good thing from nature. I've been browsing a lot of veggie-full cookbooks, and my new favorite is from The Cooks Garden. They have the most beautiful woodcut printings of vegetables and garden life, and the recipes are so descriptive that I don't feel the need to actually see what the food looks like. I tagged about 2 dozen recipes to try, and used my family has Guinea Pigs for the pizza dough when they were here last weekend. Since we had a large crowd, I tripled the recipe and it turned out just fine. I made no major adjustments to the dough itself, just added oregano and basil for flavor. We had three pizzas: veggies with rosemary and feta cheese, ham, and cheese. I think the ham went over best.

Whole Wheat Dough (From the Cooks Garden):
1 9x13 inch pizza
1 1/4 C. warm water
2 1/4 tsp. active dry yeast
1 tsp. sugar
1 tbs. olive oil
1 1/2 C. all-purpose flour
1 1/2 C. whole wheat flour
1 tsp sea salt
1/4 C. Parmesan cheese
1/4-1/2 C. pizza sauce
corn meal
1 tsp. oregano
1 tsp. basil

-Using stand mixer, add 1/2 C. warm water to bowl, add yeast and sugar. Let set 10 minutes. Add remaining water and oil.

-Mix flour, salt, basil and oregano together. Gradually add into water and yeast mixture until the dough becomes stiff and comes together. Kneed for a few more minutes.

-For the dough into a ball, place in a large, lightly oiled bowl and let rise for 1 hour or until doubled in volume.

-Sprinkle bottom of pan with corn meal. Punch down dough and roll out until pan. Let rise again for 30 minutes.

-Sprinkle dough with Parmesan cheese and bake for 10 minutes at 424 degrees.

-Remove from oven, add toppings and bake another 10 minutes.

Veggies on top: Enough for 1 9x13 pizza
1 small zucchini, sliced and quartered
1 small yellow squash, sliced and quartered
2 cloves garlic, minced
1 tsp olive oil
1/4 tsp rosemary
1 tbs. feta cheese

-Mix all ingredients together while raw. Place over pizza sauce and mozzarella cheese while pizza is baking for the last 10 minutes.