“Garden Fresh with Michelle Obama,” August 2011
via Katy Lonergan
serves 6 (½ pizza each)
2 to 2½ cups white whole wheat flour or all-purpose flour
1 package pizza crust yeast* or quick-rise active dry yeast
1½ teaspoon sugar
¾ teaspoon salt
1 cup warm water (120° to 130° F)
3 tablespoons vegetable oil or olive oil
½ cup whole wheat flour
1 cup Baby Tomato Ketchup
1 to 2 toppers, such as:
chopped sweet pepper, chopped fresh spinach,
thinly sliced tomatoes, sautéed onion,
sautéed zucchini, and/or cooked mini turkey meatballs
1 cup shredded mozzarella cheese, ½ cup grated Parmesan cheese, or 4 ounces fresh mozzarella cheese, sliced
In a large mixing bowl, combine 1¼ cups of the white whole wheat flour, the yeast, sugar, and salt; add warm water and oil. Stir until combined, the stir vigorously for 1 minute. Stir in whole wheat flour and ½ cup of the remaining white whole wheat flour. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a dough that is smooth and elastic (about 4 minutes). Divide dough into 3 equal portions. Cover; let rest for 10 minutes.
Preheat oven to 425° F.
Press or roll out dough to form 3 oval pizza crusts. Grease two large baking sheets. Transfer dough to baking sheets. Prick crusts with a fork. Bake crusts 8 minutes or until light brown. Spread baked crusts with sauce. Add toppers and cheese. Bake for 5 minutes more or until bubbly.
*Pizza crust yeast is specially formulated so no rising time is necessary. Find it in the baking section.
This recipe scored a 10 out of 10 according to Tate and Lulu Lonergan. They especially loved the ketchup. This is amazing for kids who aren’t typically that crazy about pizza.
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