Wednesday, September 19, 2007
White Pizza with Whole Wheat Crust
Lindsey Nair
Features staff writer Lindsey writes about food, restaurants and recipes.
Recent columns
- A taste of Spain in Salem
- Apple of his eye
- Stepping up to the plate
- Foodies: your kitchen away from home
Recipes
Whole Wheat Pizza Dough
2 1/2 cups whole wheat flour
1 cup of unbleached, all purpose flour
2 packages of dry active yeast
1 teaspoon salt
1/2 teaspoon of sugar
1 1/2 cups lukewarm water from the tap
Flour for the work surface
Sprinkling of cornmeal
Place flour, yeast, salt and sugar in a mixer fitted with a dough hook. While mixer is running, gradually add water and knead on low speed until dough is firm and smooth, about ten minutes. Turn machine off. Pour oil inside of bowl.
Turn on low once more for 15 seconds to coat inside of bowl and all surfaces of dough with the oil. Cover bowl with plastic wrap. Let rise in warm spot until doubled in bulk, about two hours. Preheat oven to highest setting, 500° or 550°F. Punch dough down, cut in half. On generously floured work surface, place one half of dough. By hand, form dough loosely into a ball, stretch into a circle. Using a floured rolling pin, roll dough into large circle until very thin. If you get a hole, just pinch edges back together. To prevent dough from sticking to counter, turn dough over, add flour to dough, counter and rolling pin as needed. Sprinkle pizza sheet generously with cornmeal. Transfer dough to pizza sheet. Add toppings (see recipe below, if desired). Place sheet with pizza on bottom rack. Bake 10 to 15 minutes or until golden. Slice and serve immediately. Roll out remaining dough and top with desired toppings or freeze in freezer bags.
Source: “Cooking Thin with Chef Kathleen” by Kathleen Daelemons
White Pizza with Whole Wheat Crust
Ingredients:
2 Tbsp. olive oil
3 Tbsp. chopped garlic
1 1/2 tsp. dried oregano
Whole wheat pizza dough (see above)
1 oz. washed fresh leaf spinach
8 oz. mozzerella or mozzerella-provolone blend
18 slices fresh tomatoes
7 oz. artichoke hearts, quartered
1 oz. sliced black olives
6 oz. feta cheese, crumbled
Instructions:
1. Heat oil in a skillet, add garlic and oregano and sauté until the garlic is translucent.
2. Using a rolling pin, roll out dough to a large circle. Generously spray a pizza screen with cooking spray and place the crust on the screen.
3. Evenly brush the crust with the oil, garlic and oregano mixture. Lay spinach flat on the crust, and top with the mozzarella cheese.
4. Place the sliced tomatoes evenly on top of the cheese. Then top with the artichokes, then olives, and finish with the crumbled feta cheese.
5. Bake at 450 ºF for 10 to 15 minutes or until crust is golden brown.
Source: Executive Chef Terry Reed, Virginia Tech Dining Services D2
