Everyone deserves a splurge every now and again. The key is to not over do it. People often eat way more pizza than they should in one sitting; I am no exception. I have to force myself not to go back for more. Having a side salad is the best way for my to control the urge for just one more slice. I eat the salad first, like you would in a restaurant, then eat pizza. Also, making pizza from scratch at home is a great way to prevent over-indulging. Frozen and delivery pizzas are loaded with sodium, saturated fat and provide no vitamins or minerals at all (may a little bit of iron....) Besides, making the dough is fun and burns more calories than dialing a phone number!
For this dough, you can use 50/50 flour, which is half regular unbleached flour and half whole wheat. Or just use half and half, like we did. Also. Feel free to use whatever combination of herbs you like in the dough. Normally, I just use rosemary and thyme, but last night my mother insisted we use all four Italian herbs. The dough recipe is enough for two pizzas. If you aren't making two pizzas, refrigerate the other half or make focaccia with it.
Herbed Whole Wheat Pizza Dough
1 1/2 C AP (or Better for Bread) flour
1 pkg active dry yeast
1 1/2 C very warm water
1 tsp honey
about 1 1/2 C whole wheat flour
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1/2 tsp salt
2 tsp extra virgin olive oil
Combine white flour, yeast, water, and honey. Stir together well. Let it sit about 5-10 minutes until little bubbles start to burst on the surface. Add about 1 C of the whole wheat flour, herbs, and salt. Mix. When dough is dry enough to handle (doesn't stick all over your hands.) Turn onto a lightly floured surface and knead. Slowly working last 1/2 C of whole wheat flour. It will take about 10 minutes. (**If it is very dry outside, the dough may not take all the whole wheat flour. Likewise, if it is very humid, you may need another 1/4 C.) Form into a ball.
Place oil in the bottom of a bowl. Turn dough around in it so it is coated. Cover with a warm, damp towel. Allow to rise in a warm place until doubled in size (about 1 hour.)
TIP: While you make your dough, turn the oven on very low, about 200 deg F. When it is time to let the dough sit, turn oven off and let dough rise in the warm oven. It prevents cool drafts and helps speed up the rising process a little.
Make 2 12-inch pizzas. 8 servings.
Total Ingredient Cost: $1.50
Per Serving: Calories 175, Fat 1g, Total Carb 32g, Fiber 4g, Protein 6g
Spinach and Prosciutto Pizza
1/2 herbed whole wheat dough recipe
2 Tbsp purchased pesto
1/2 petite diced tomatoes
1 C torn baby spinach leaves
2 oz shredded mozzarella
2 oz soft goat cheese
2 slices prosciutto
Stretch dough into 12 inch circle on a lightly floured surface. Place on a pizza pan or baking sheet. Spread with pesto.
Bake on bottom rack of 350 deg F oven for 5-7 minutes.
Spread tomatoes onto crust. Top with spinach, then mozzarella. Place small dollops of goat cheese evenly over the top. Tear prosciutto into small pieces and add to pizza.
Bake on bottom rack of 400 deg F oven for 7-10 minutes. Until bottom is crispy and cheeses are melted.
Total Ingredient Cost: $8.15 (Dough is calculated into cost and nutritional info.)
Per Serving: Calories 315, Fat 10g, Total Carb 33g, Fiber 5g, Protein 17g
Daily Values: Vit A 28%, Vit C 11%, Calcium 13%, Iron 12%
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